Main
Lu rou fan (caramelized braised pork rice)
- Preparation time
- 25 min
- Servings
- 2
Ingredients
2
- Porc haché — to buy300g
- Sugar — to buy2 tbsp
- Garlic — to buy2 cloves
- Shallot — to buy2 (fried)
- Five-spice powder — to buy1 tsp
- Soy sauce — to buy80 ml
- Egg — to buy2
- Rice — to buy300g
Preparation
Cut the pork (shoulder or belly) into small 1cm dice, including a little fat for richness.
Dry-caramelize the sugar in a pot until amber.
Add the pork, coat it in the caramel, sear 5 min until browned.
Add garlic, fried shallot and five-spice, mix 2 min.
Pour in the soy sauce and cover with water, bring to a boil.
Lower the heat, simmer covered 45 min until the pork is melting and the sauce syrupy.
Add a halved marinated egg near the end of cooking to warm through.
Serve over a bowl of hot white rice, ladle generously with sauce and pork.