Jay Cooks | Lu Rou Fan 卤肉饭

Recipe from theMeatMen.sg

Ingredients
600g pork belly
200g pork skin (we didn't have this)
30g minced garlic (2 cloves will do)
10g ginger (Sliced)
1 cinnamon stick
2 star anise
1/3 cup Hua Tia Wine
500ml water
150g shallot (sliced)
200g oil (for deep frying shallots)

Sauce A
1/3 cup dark soy sauce
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
20g rock sugar (we didn't have, so normal sugar is fine too)
1 tsp five spice powder


Instructions

1. In a pot of boiling water, cook pork skin for 10 minutes. Remove and cool in cold water.
2. Cut pork belly and pork skin into smaller pieces.
3. Slowly deep fry sliced shallots until golden brown. Remove from fire and drain off oil. Reserve some oil.
4. In a pot, add in shallot oil and stir fry ginger and garlic.
5. Add in cinnamon stick and star anise, stir fry until it is no longer pink.
6. Deglaze pan with Hua Tiao wine.
7. Add Sauce A. Stir Well.
8. Add 500ml water and deep fried shallots.
   
9. Simmer for at least 3 hours.
10. Serve over hot steamed rice.