Foodwise > Eat Seasonally > Recipes > Lu Rou Fan (Five-Spice Braised Pork Belly over Rice with Ginger Scallion Pea Shoots)

Lu Rou Fan (Five-Spice Braised Pork Belly over Rice with Ginger Scallion Pea Shoots)

Source: Chris Yang, Piglet & Co.

Recipe Type: | Seasons:

This recipe was demonstrated in the Foodwise Classroom on May 17, 2025.

Serves 4

INGREDIENTS

Lu Rou
5 pounds skin-on pork belly
1 cup (200 grams) brown sugar
2 1⁄2 cups (600 grams) mirin
1 1⁄4 cups (300 grams) shoyu
1 ⅔ cups (400 grams) Shaoxing wine
1 1⁄2 teaspoons (5 grams) five-spice
Kosher salt to taste

Ginger Scallion Relish
7 ounces (200 grams) ginger
8 1⁄2 ounces (240 grams) scallions
1 1⁄8 teaspoons (4 grams) salt
1 1⁄8 teaspoons (4 grams) sugar
1 1⁄8 teaspoons (4 grams) msg
1 ⅔ cups (350 grams) rice bran oil

Pea Shoots
1 pound pea shoots
1 pound English peas

PREPARATION

Lu Rou

  1. Cut pork belly into half-inch cubes. Ideal cut has lean and fatty meat, fat and skin.
  2. Weigh out rest of the ingredients, except salt, in a stock pot and bring up to a boil.
  3. Add pork belly and boil for 5 minutes. Turn down to a simmer over medium low heat.
  4. Using a ladle or skimmer, skim off any foamy bits and scum that rises to the top. We want to remove these impurities before they simmer back into the braising liquid.
  5. Simmer for about 1.5 to 2 hours, or until the pork is fork tender.
  6. If serving right away, continue to simmer until fat is emulsified into a sauce. If serving later, remove from heat and cool and store away.
  7. When ready to serve, let temper at room temperature and then slowly bring to a boil and let fat emulsify with sauce. If reheated too hard and quickly, it has a tendency to burn easily, so be careful.

Ginger Scallion Relish

  1. Mince ginger and scallions and mix together.
  2. Heat up rice bran oil to ~370°F and carefully ladle over ginger scallion mixture.
  3. Season with salt, sugar, and msg.

Pea Shoots

  1. Wash pea shoots thoroughly and dry.
  2. In a preheated hot wok or saute pan, drizzle a little of your desired oil.
  3. Saute peas in pan. Season with a little sea salt.
  4. Place pea shoots in pan and saute. Add a tablespoon of ginger scallion relish and toss to coat.

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