Lu Rou Fan (Taiwanese Pork Rice Bowl, 卤肉饭)

subheading: For the crispy shallots (skip if using shop-bought version):

250 ml neutral cooking oil - about 1 cup

140 g shallots (or red onion), thinly sliced - about 5oz

subheading: For the pork:

450 g pork belly, skin on

5 cloves garlic, minced

20 g rock sugar (or 1 tablespoon white sugar)

2 tablespoon light soy sauce

1 tablespoon dark soy sauce

2 tablespoon Shaoxing rice wine

½ teaspoon five-spice powder

¼ teaspoon ground white pepper

5 shiitake mushrooms - rehydrated and diced

4 hard-boiled eggs

subheading: You also need:

4 portions plain steamed rice

Blanched green vegetable - see note 1

Directions at redhousespice.com

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