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Lu Rou Fan


  • 1 lb skin-on pork belly (1/2“ pieces)
  • 2 tsp oil
  • 2 1/2 tsp sugar
  • 1 small onion (finely chopped)
  • 8 shiitake mushrooms (1/2” pieces)
  • 1/4 cup shaoxing wine
  • 5 tablespoons soy sauce
  • 2 cups water
  • 4 hardboiled eggs (peeled)
  • Spices:
    • 3 star anise
    • 1 cinnamon stick
    • 6 cloves
    • 3 bay leaves
    • 2 tsp Sichuan peppercorns
    • 2 pieces dried tangerine peel
    • 2 slices fresh ginger


  • Prep: 20 mins
  • Cook: 1 hr 40 mins
  • Serves: 4


  1. Bring a medium pot of water to a boil, and blanch the chopped pork belly for 2 minutes. Drain and set aside.
  2. Heat the oil in a wok over low heat, and add the sugar. Cook the sugar until it starts to melt and then add the onions. Turn up the heat to medium high and stir-fry the onions for a minute. Add the mushrooms and stir-fry for another couple minutes.
  3. Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be tied in cheese cloth), along with the peeled hardboiled eggs and turn the heat to the lowest setting. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
  4. At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.