Lu Rou Fan

Ingredients

• •1.5 lb pork belly, hand-cut into small cubes
• •3 tbsp sugar
• •1/2 cup light soy sauce
• •2 tbsp dark soy sauce
• •3 tbsp Shaoxing wine
• •6 cloves garlic, minced
• •4 shallots, thinly sliced and fried until crisp
• •2 star anise
• •1 cinnamon stick
• •3 hard-boiled eggs, peeled
• •2 cups water
• •Steamed white rice, for serving

Steps

1. 1.Cut the pork belly by hand into small, roughly 1/2-inch cubes rather than grinding it - this keeps distinct pockets of fat and lean meat that render at different rates for a richer texture.
2. 2.In a dry pot over medium heat, melt the sugar until it turns a light amber caramel, watching closely so it doesn't burn.
3. 3.Add the pork belly cubes and stir to coat in the caramel, browning the pork lightly on all sides.
4. 4.Add the fried shallots and garlic and stir-fry for a minute until fragrant.
5. 5.Stir in the soy sauces and Shaoxing wine, then add the star anise, cinnamon stick, and water; bring to a boil.
6. 6.Add the peeled hard-boiled eggs, then reduce to a very low simmer, cover, and braise for 1 to 1.5 hours, stirring occasionally, until the pork is meltingly tender and the sauce has reduced into a thick, glossy gravy.
7. 7.Taste and adjust seasoning - the sauce should be savory-sweet and deeply aromatic.