Lu Rou Fan up2

To make this classic Taiwanese dish, braise pork in rice wine, soy sauce, and water until tender.

16 ingredients · 14 steps

Ingredients

1
Line a large plate with a triple layer of paper towels.
2
In a medium saucepan, heat oil to 325°F (160ºC) over medium-high heat 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.

7
In a large Dutch oven, heat reserved [1 tablespoon] oil over medium-high heat until shimmering.
8
Add pork belly and cook, stirring occasionally, until browned, .
9
Add garlic and crushed fried shallots to Dutch oven and cook, stirring, until fragrant, about .

10
Add sugar and five-spice powder and stir to combine.
11
Add water, wine, dark and light soy sauce, and bring to a boil.
12
Reduce heat as needed to maintain a gentle simmer.
13
Cook, covered partially, until pork is tender and sauce has thickened, [2 1/2 to 3 hours].