Taiwanese Braised Pork Rice Bowl (Lu Rou Fan) - Gluten-Free

Ingredients

• 1.5 lbs Pork Belly
• 8 large Dried Shiitake Mushrooms
• 4 Hard-Boiled Eggs
• 3 medium Shallots
• 4 cloves Garlic
• 1 inch Ginger
• 1/4 cup Rice Wine
• 2 tbsp Dark Brown Sugar
• 1/2 cup Soy Sauce
• 1 tsp Five-Spice Powder
• 1/4 tsp White Pepper
• 4 cups Rice
• 1 tbsp Cornstarch

Instructions

1. 1Prepare your ingredients: Peel and thinly slice the 3 medium shallots. Peel and mince the 4 cloves garlic. Peel and finely mince the 1 inch ginger. Rinse the 8 large dried shiitake mushrooms. Cut the 1.5 lbs pork belly into 1-inch cubes.
2. 2Heat 1 tablespoon of neutral oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the sliced shallots and cook, stirring occasionally, for 8-10 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the crispy shallots and set them aside on a paper towel-lined plate for garnish.
3. 3Add the minced garlic and minced ginger to the same pot with the remaining oil. Cook for 1 minute, stirring constantly, until fragrant. Add the cubed pork belly to the pot and cook, stirring occasionally, for 5-7 minutes until browned on all sides.
4. 4Pour in the 1/4 cup rice wine to deglaze the pot, scraping up any browned bits from the bottom. Stir in the 2 tablespoons dark brown sugar, 1/2 cup soy sauce (Tamari), 1 teaspoon five-spice powder, and 1/4 teaspoon white pepper until well combined.
5. 5Add the 8 large dried shiitake mushrooms and enough water to the pot to completely cover the pork belly. Bring the liquid to a boil over high heat (212°F / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes, or until the pork belly is very tender.
6. 6Add the 4 hard-boiled eggs to the pot with the pork. Continue to simmer, covered, for another 30 minutes, allowing the eggs to absorb the flavors of the braising liquid.
7. 7In a small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons cold water to create a smooth slurry. Pour this slurry into the simmering pot, stirring gently, and cook for 2-3 minutes until the sauce has thickened. The sauce should coat the back of a spoon.
8. 8Cook the 4 cups of rice according to your preferred method. To serve, ladle the cooked rice into bowls and top with the braised pork belly, shiitake mushrooms, and hard-boiled eggs. Spoon some of the thickened sauce over the top. Garnish with the reserved crispy shallots.

Substitutions

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