I was doing some grocery shopping in Chinatown and couldn't resist picking up a piece of pork belly. I had seen this recipe a while ago and it stuck in my head - it's very similar to a dish my mom used to make and so once the craving struck, I had to obey. Chinese home cooking is definitely one of my favorites - it's delicious and brings back great memories at the same time.
Lu Rou Fan
Adapted from Food Mayhem
Ingredients
500g pork belly
2-inch chunk of ginger, peeled and sliced into rounds
1 star anise
2″ piece of cinnamon
1/4 cup soy sauce
2 tablespoons rice wine
2 teaspoons sugar
2 teaspoons fried shallots
1/2 teaspoon Chinese 5 spice powder
Method
Dice pork belly into small pieces, no wider than 1/2 inch. Add pork belly to a large wok and start to fry over medium heat. Cook until all of the pieces are beginning to color.
Add soy sauce, rice wine and sugar. Add the ginger, star anise and cinnamon and two cups of water. Bring it to a boil. Boil for two minutes, then sprinkle fried shallots and 5 spice powder over the top and lower the heat to a simmer. Cover and cook for 1 hour.
Serve over rice, with sauteed vegetables on the side to cut the richness a bit.
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