Lu Rou Fan (Braised Pork Belly with Ginger Scallion Pea Shoots)
This recipe for Lu Rou Fan, was created by Chris Yang of Piglet & Co, a restaurant serving modern Asian comfort food in San Francisco.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodwise.org.
Cooking tools:
- Deep-fry thermometer
- Kitchen scale
- Stockpot
- Spider strainer
- Wok
- Saute pan
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Ladle
- Stove
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 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
- 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
- 1 pound pea shoots
- 1 pound English peas
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