Taiwanese Lu Rou Fan

This is a classical Taiwanese comfort food with braised meat and rice. Silky braised pork belly and shiitake mushrooms simmered in a fragrant soy-based sauce with black vinegar, rock sugar, star anise, bay leaves, and cinnamon, then topped with crisp deep-fried scallions for a rich, savoury-sweet finish over rice.

Ingredients

Steps

Soak washed shiitake mushrooms in water until softens
Cut into smaller pieces (bite size)
Finely chop the scallions ready for deep frying
In a pan, deep fry the scallions in oil
Reserve in a separate bowl when browned
Blanch the pork belly for about 10 minutes with cooking wine
Wash it under cold water until cooled down
Cut into small stripes
In a heated pan with light oil, pan fry the pork belly until oil excretes
Add soy sauce, dark soy sauce, cooking wine and black vinegar
Add in shiitake mushrooms and fry together. After that, pour in shiitake mushroom water until aligned with ingredients
Add in star anise, bay leaves and cinnamon bark
Add in fried scallions
Let braised for 1.5 hours with medium low heat with lid
After 1.5 hours, reduce and thicken the sauce with high heat
Lastly, serve with rice and enjoy!