This Taiwanese braised pork belly is sometimes referred to as lu rou fan, which usually includes five-spice powder, maybe star anise and less sugar. This version uses a tasty, fattier cut of pork.
½ cup fried shallots 2 tablespoons Taiwanese soy pasteGround white pepperFreeze the pork belly until partially frozen, about 1 hour. This will make it much easier to cut. Dice the pork belly into 1⁄4-inch cubes.
In a large pot over medium-high heat, heat the oil. When it starts shimmering, add the diced pork belly. Cook, stirring often, until the pinkish color of the meat is gone and the fat begins to render a bit, about 4 minutes. Add the garlic, if using, and stir until fragrant, about 20 seconds. Add the water, shallots, soy sauce, sugar, soy paste and rice wine. Cover, bring to a boil, and then slowly simmer over very low heat, leaving the lid slightly ajar. Cook, stirring occasionally with a wooden spoon, until the pork is melt-in-your-mouth tender, 1½ to 2 hours. If you find that the braising liquid is reducing too fast and beginning to caramelize and stick to the bottom of the pot, add up to 1⁄4 cup more water. The pork is done when it’s soft and creamy.To serve, drape a scoop of the finished braised pork belly over a bowl of cooked rice. Season with white pepper to taste. To make a more luxurious version of this dish, use bone broth or low-sodium chicken stock instead of water. This dish tastes better with time. Reserve the braise, refrigerate and use it the next day. Scoop off and discard the white layer of fat that has accumulated on top and reheat over medium-low heat until it begins to bubble. Add more water if needed.
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