Mushroom Braised Pork Rice (Lu Rou Fan)
Ingredients
- 300g Pork Belly
- a handful (soak and reserve the liquid) Dried Shiitake Mushrooms
- 1 Onion
- 2 Star Anise
- a small piece Cinnamon Stick
- 1 per person Eggs
- to taste Rock Sugar
- 3 tbsp Light Soy Sauce
- 1 tbsp Cooking Wine
- 1 tbsp Oyster Sauce
- 2 tbsp Dark Soy Sauce
Instructions
- Blanch the pork belly and cut into small cubes. Dice the onion. Soak the dried shiitake mushrooms until softened, then dice them (reserve the soaking liquid). Deep-fry the onion dice until golden brown and crispy, then remove and set aside. Stir-fry the pork belly cubes until the surface is lightly browned.
- Add star anise, cinnamon stick, 3 tbsp light soy sauce, 1 tbsp cooking wine, 1 tbsp oyster sauce, and 2 tbsp dark soy sauce. Add the diced shiitake mushrooms and a handful of rock sugar. Pour in the reserved mushroom soaking liquid and the crispy fried onions. Add 2 bowls of water to cover the meat. Add a few hard-boiled eggs. Simmer over medium-low heat for 25-30 minutes until the sauce thickens and becomes glossy.
- Tip: Cook the rice a bit softer than usual. When mixed with the rich braising sauce, it becomes wonderfully sticky and absolutely delicious!
