Pinyin: lǔ ròu fàn
I had this dish in several Taiwanese restaurants in Hong Kong, and in Taiwan itself as well. In particular, I was recommended to try this dish in 天天利美食坊, in the 西門町 district of Taipei.
Ingredients
For one serving.
Main
- Pork belly: 2 slices, with skin (cut each in thin finger width slices)
- Onion (Shallots preferably): 1 medium
- Boiled eggs: 2
Sauces
- Soy sauce: 1 tbsp
- Dark soy sauce: 1/2 tbsp
Spices
- Anis: 1 star
- Cinnamon: 1/2 stick
- Ginger: 1 thin slice
- Brown sugar: 1/2 tbsp (rock sugar better)
- Clove: 1
Instructions
Fry the onion with a bit of oil in low-medium heat. Wait until brown.
When the onions are half way done, start frying the pork belly in low-medium heat (don’t add oil, it has enough grease).
When the pork belly is getting toasted, add the onions to the same pot. Add the soy sauce. Add enough water to barely cover the meat. Add the spices. Bring to a boil, cover and let it simmer in low heat for 45 min - 3 hours (you choose). Mid way through, add the boiled eggs. Turn them every once in a while so all parts soak the sauce.
Serve on top of rice.