Lǔcài Fŭròu

Introduction

Lǔcài Fŭròu, often referred to as Shandong Braised Pork, is a traditional dish from Shandong Province, a key region in northern China known for producing hearty and rich flavors. This dish reflects the essence of Shandong cuisine through its masterful use of soy sauces, aromatic spices, and cooking techniques. The province, a cradle of Chinese civilization, has a culinary history of over 2000 years, making its traditional dishes like Lǔcài Fŭròu staples in Chinese culture.

Ingredients

• Pork Belly - 500 grams
• Soy Sauce - 3 tablespoons
• Dark Soy Sauce - 1 tablespoon
• Shaoxing Wine - 2 tablespoons
• Ginger - 3 slices
• Star Anise - 2 pieces
• Rock Sugar - 20 grams
• Water - 1 cup
• Green Onion - 2 stalks
• Salt - to taste
• Sunflower Oil - 1 tablespoon

Preparation

Preparing the Pork Belly

Begin by selecting a high-quality piece of pork belly. It should have a good layer of fat and meat for the right balance of flavors. Rinse and pat the pork belly dry. Cut it into large, even cubes, approximately 1 inch in size for uniform cooking.

Assembling the Aromatics

Slice the ginger and green onion into pieces. These aromatics are essential for infusing the pork belly with flavor.

Cooking Process

Browning the Pork Belly

Heat a non-stick skillet over medium heat and add the sunflower oil. Once hot, add the cubed pork belly. Sear all sides until a golden crust forms. This step creates a rich base flavor for the dish. Remove the pork belly and set it aside.

Starting the Braise

In the same pan, add the rock sugar. Let it melt slowly over low heat until caramelized. Return the pork belly to the pan, coating with the caramel.

Adding the Sauces and Spices

Pour in the soy sauce, dark soy sauce, and the Shaoxing wine. Stir well to ensure the pork belly is evenly coated. Add the ginger, star anise, and green onion. Pour in the water and bring to a gentle simmer.

Braising the Meat

Cover the pan and let the pork belly braise on low heat for about 1.5 hours, or until the meat is tender and infused with all the flavors. Remember to stir occasionally and add water if it evaporates too quickly. Use a cooking timer to keep track of the time.

How to Enjoy

Once the pork belly is tender, remove it from heat. It can be served with a side of steamed vegetables or placed atop a bed of steamed rice. The dish is best enjoyed warm, allowing the full depth of flavors to be appreciated. Garnish with fresh chopped green onion for an added layer of freshness. For a traditional pairing, enjoy it with a glass of warm Shaoxing wine, which beautifully complements the rich braised flavors. This dish is not only a delight for the taste buds but also a journey into the heart of Shandong’s culinary heritage.