Taiwanese Braised Pork Rice (Lu Rou Fan) with Pickled Mustard Greens & Marinated Egg

• •1 lb Pork Belly (skin on or off, cut into ½-inch cubes)
• •6 pieces Dried Shiitake Mushrooms (soaked in warm water for 30 minutes, then sliced)
• •4 cloves Shallots (minced)
• •3 cloves Garlic (minced)
• •1 inch Ginger (minced)
• •1 cup Soy Sauce (light soy sauce)
• •2 tbsp Dark Soy Sauce (for color)
• •1 cup Rice Wine (Shaoxing wine preferred)
• •1 tbsp Rock Sugar (or granulated sugar)
• •1 tsp Five Spice Powder
• •1 tsp White Pepper
• •3 cups Water
• •4 pieces Hard Boiled Eggs (shelled)
• •4 cups Cooked Rice (for serving)
• •1 lb Mustard Greens (for pickling, see instructions below)
• •1 cup Rice Vinegar (for pickling mustard greens)
• •2 tbsp Sugar (for pickling mustard greens)
• •1 tsp Salt (for pickling mustard greens)
• •2 tbsp Soy Sauce (for marinated eggs)
• •1 cup Water (for marinated eggs)
• •2 pieces Star Anise (for marinated eggs)

Instructions

1. 1

   **Prepare the Pickled Mustard Greens (Suan Cai):** Wash the mustard greens thoroughly. Cut into 1-inch pieces. In a bowl, combine the mustard greens with 1 tsp salt and massage for 5 minutes until they soften. Rinse the mustard greens and squeeze out excess water. In a jar or container, mix rice vinegar, sugar, and a pinch of salt. Add the mustard greens, ensuring they are submerged in the liquid. Refrigerate for at least 2 hours, or preferably overnight, for the flavors to meld.

2. 2

   **Marinate the Eggs:** Gently crack hard-boiled eggs to create fissures on the surface (this helps the marinade penetrate). In a small saucepan, combine soy sauce, water, and star anise. Bring to a simmer. Add the cracked eggs and simmer for 30 minutes, turning occasionally to ensure even coloring. Remove from heat and let the eggs cool in the marinade. The longer they sit, the more flavorful they become. You can even leave them overnight in the refrigerator.

3. 3

   **Prepare the Pork:** Heat a large pot or Dutch oven over medium heat. Add the cubed pork belly and cook, stirring occasionally, until browned on all sides. This renders some of the fat and adds flavor.

4. 4

   Add the minced shallots, garlic, and ginger to the pot. Sauté for 2-3 minutes until fragrant.

5. 5

   Add the sliced shiitake mushrooms and stir-fry for another minute.

6. 6

   Pour in the soy sauce, dark soy sauce, and rice wine. Stir to coat all the ingredients.

7. 7

   Add the rock sugar, five-spice powder, and white pepper. Stir well.

8. 8

   Pour in the water, ensuring the pork is submerged. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, until the pork is very tender. Check the liquid level occasionally and add more water if needed.

9. 9

   Add the marinated eggs to the pot during the last 30 minutes of cooking to warm them through and infuse them with the braising liquid.

10. 10

    To serve, spoon a generous amount of braised pork and sauce over a bowl of cooked rice. Add a marinated egg (halved or quartered) and a portion of pickled mustard greens on the side. Enjoy!

Chef's Tips

• 💡For a richer flavor, use pork belly with the skin on. The skin will become gelatinous and add a wonderful texture to the dish.
• 💡Adjust the amount of sugar and soy sauce to your preference. Taste the braising liquid during cooking and adjust accordingly.
• 💡If you don't have rock sugar, you can use granulated sugar. It will still provide the necessary sweetness, but rock sugar adds a more subtle and complex flavor.
• 💡The braised pork can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will develop even further overnight.
• 💡Serve with a sprinkle of chopped cilantro or scallions for added freshness.