Lu Rou Fan
Pork Belly, Shiitake Mushrooms, Soft-Boiled Eggs, Steamed Rice, Chile Oil
Chef Trigg Brown of Win Son | Brooklyn
Yield: 4 servings
Adapted by StarChefs | October 2018
INGREDIENTS
1 pound pork belly, skin removed, patted dry
3 dried shiitake mushrooms
2 tablespoons rock sugar
2 tablespoons vegetable oil
3 cloves garlic, finely chopped
1 bunch green onions, thinly sliced
1 cup Shoaxing wine
1½ ounces ground bean sauce
¼ cup light soy sauce
4 pods star anise
Two 3-inch sticks cinnamon
4 pods green cardamom
4 dried orange peels
One 12-ounce can Taiwanese beer
Steamed rice
4 jammy soft-boiled eggs, halved
Chile oil
Fried shallots or garlic
METHOD
Bring a large pot of water to a boil. Slice pork belly lengthwise into ½-inch-thick strips, then
cut again crosswise into ⅛-inch-thick pieces. Add pork belly to boiling water, decrease heat, and simmer until water is cloudy, about 5 minutes, while skimming off any impurities that rise to the surface; drain. In a small bowl, soak mushrooms in 3 cups hot water for 20 to 25 minutes. When softened, finely chop mushrooms; reserve soaking liquid. In a medium saucepan over medium-high flame, heat sugar and 2 tablespoons water; cook until syrup is light caramel color. Add oil, garlic, rehydrated mushrooms, and green onions, setting aside some onion from garnish. Cook, stirring often, until onions soften and mixture is fragrant, about 2 minutes. Add pork followed by wine. Simmer until most of the liquid evaporates, about 1 minute. Add ground bean sauce, stirring to coat pork belly, followed by soy sauce and reserved mushroom. Make a sachet with star anise, cinnamon, cardamom, and orange peels; add to pan followed by beer. Bring to a simmer. Decrease heat so that liquid is barely simmering, and cook, stirring occasionally, until pork is tender and melty, a least 2 hours. If the liquid evaporates too quickly, just thin sauce with a little more water. Skim excess fat from surface. Pluck out and discard sachet. Divide rice among bowls. Ladle stewed pork over rice. Top with egg and garnish with green onion and chile oil. Finish with fried shallots.
