Lu Rou Fan up2
To make this classic Taiwanese dish, braise pork in rice wine, soy sauce, and water until tender.
Fried Shallots
Vegetable oil
canola oil
2 cups
Shallots
thinly sliced
1 1/2
1
Line a large plate with a triple layer of paper towels.2
In a medium saucepan, heat oil to325°F (160ºC)overmedium-highheat and adjust flame to maintain temperature as needed.3
Add shallots and cook, stirring constantly with a slotted spoon or wire mesh spider, until shallots are a pale golden and barely turning brown in spots,.4
Immediately transfer to the prepared plate to drain.5
Reserve[1 tablespoon]oil, and discard remaining oil or reserve for another use.6
Once shallots are cool and firm, lightly crush; set aside.Vegetable oil
canola oil
2 cups
Shallots
thinly sliced
1 1/2
1
Line a large plate with a triple layer of paper towels.2
In a medium saucepan, heat oil to325°F (160ºC)overmedium-highheat and adjust flame to maintain temperature as needed.3
Add shallots and cook, stirring constantly with a slotted spoon or wire mesh spider, until shallots are a pale golden and barely turning brown in spots,.4
Immediately transfer to the prepared plate to drain.5
Reserve[1 tablespoon]oil, and discard remaining oil or reserve for another use.6
Once shallots are cool and firm, lightly crush; set aside.Browning Pork
Reserved shallot oil
1 tbsp
Ground pork
2 lb
Garlic
minced
2 tsp
Crushed fried shallots
1 batch
1
In a large Dutch oven, heat reserved[1 tablespoon]oil overmedium-highheat until shimmering.2
Add pork belly and cook, stirring occasionally, until browned,.3
Add garlic and crushed fried shallots to Dutch oven and cook, stirring, until fragrant, about.Reserved shallot oil
1 tbsp
Ground pork
2 lb
Garlic
minced
2 tsp
Crushed fried shallots
1 batch
1
In a large Dutch oven, heat reserved[1 tablespoon]oil overmedium-highheat until shimmering.2
Add pork belly and cook, stirring occasionally, until browned,.3
Add garlic and crushed fried shallots to Dutch oven and cook, stirring, until fragrant, about.Braising Sauce
Browned pork mixture
1 batch
Sugar
2 tsp
Five-spice powder
1 tsp
Water
1 cup
Chinese rice cooking wine
1 cup
Dark soy sauce
1⁄2 cup
Light soy sauce
1⁄2 cup
1
Add sugar and five-spice powder and stir to combine.2
Add water, wine, dark and light soy sauce, and bring to a boil.3
Reduce heat as needed to maintain a gentle simmer.4
Cook, covered partially, until pork is tender and sauce has thickened,[2 1/2 to 3 hours].Browned pork mixture
1 batch
Sugar
2 tsp
Five-spice powder
1 tsp
Water
1 cup
Chinese rice cooking wine
1 cup
Dark soy sauce
1⁄2 cup
Light soy sauce
1⁄2 cup
1
Add sugar and five-spice powder and stir to combine.2
Add water, wine, dark and light soy sauce, and bring to a boil.3
Reduce heat as needed to maintain a gentle simmer.4
Cook, covered partially, until pork is tender and sauce has thickened,[2 1/2 to 3 hours].Serving
Braised meat sauce
1 batch
Steamed rice
for serving
0 unit
Eggs
hard-boiled
4 unit
1
Serve with steamed rice and hard-boiled eggs.Braised meat sauce
1 batch
Steamed rice
for serving
0 unit
Eggs
hard-boiled
4 unit
1
Serve with steamed rice and hard-boiled eggs.