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Melt-in-your-mouth braised pork belly sits atop steamed white rice with its rich, glossy sauce. This comforting family bowl is a protein-rich Taiwanese staple known as lu rou fan.
Cut the pork belly into ½-inch cubes and blanch briefly in boiling water for 3 minutes to remove impurities. Drain well.
Heat a large pot or Dutch oven over medium heat. Add the blanched pork belly and render until lightly golden, about 6 minutes. Remove most of the rendered fat if excessive.
Add chopped onion and minced garlic to the pork. Sauté on medium-low until soft and fragrant, about 4 minutes, stirring regularly to prevent burning.
Stir in the rock sugar and cook until it dissolves and glazes the pork, then deglaze the pot with Shaoxing wine.
Add both soy sauces, five-spice powder, white pepper, and water. Stir well, bring to a simmer, then reduce heat to low, cover, and braise gently for 60 minutes. Stir occasionally to prevent sticking.
After 60 minutes, add peeled hard-boiled eggs and continue to simmer uncovered for 20 minutes to thicken sauce. Skim excess fat for a lighter sauce if desired.
Meanwhile, cook the white rice according to package instructions.
Taste sauce and adjust seasoning if necessary. Serve braised pork belly and egg generously over hot steamed rice. Garnish with sliced scallions.
