Lu rou fan (Taiwanese braised pork rice)

Method

1. 1

   Step 1

   Fry the shallots (opens in a new tab) in the oil in a heavy pot over medium-low heat, stirring, until evenly golden. Lift out half and set aside.

   • 10 min
   • medium-low heat
   • Dutch oven / casserole pot (opens in a new tab)

   They turn from golden to burnt quickly — pull them off the heat a shade early.

   

2. 2

   Step 2

   Add the pork and fry over medium-high heat until the fat begins to render and the meat loses its pinkness. Add the garlic (opens in a new tab) for the last minute.

   • 8 min
   • medium-high heat

   Food safety: Wash hands and boards after handling raw pork.

3. 3

   Step 3

   Add the wine, soy sauce (opens in a new tab), sugar (opens in a new tab), five-spice, pepper, water and the reserved shallots (opens in a new tab). Bring to a boil, cover and simmer very gently for 1½ hours, stirring now and then; add the eggs (opens in a new tab) for the last 30 minutes.

   • 90 min
   • low heat

   

4. 4

   Step 4

   Uncover and simmer until the sauce is thick and glossy. Meanwhile cook the rice.

   • 10 min
   • medium heat
   • Rice cooker (opens in a new tab)
5. 5

   Step 5

   Spoon the pork and sauce over bowls of rice and add a halved egg (opens in a new tab).

   • 2 min