Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Thinly slice the pork belly into about 1cm wide pieces, then cut them into strips about 5mm to 1cm wide.
- In a heat-resistant cooking bag, combine the sliced pork with 2 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 tsp Sugar, 1 tsp Oyster Sauce, 1 tsp Sesame Oil, 1/2 tsp Grated Garlic, 1/2 tsp Grated Ginger, and 2 pinches Chinese Five Spice Powder.
- Close the bag and knead the pork to ensure the seasonings are evenly distributed.
- Peel and roughly chop 1/4 (60g) onion.
- Add the chopped onion to the cooking bag, close the bag, and mix by kneading until everything is combined.
- Once the onion is mixed in, press out the air from the bag and seal it tightly. This state is suitable for refrigeration or freezing (thaw naturally before poaching).
- Evenly spread the pork in the cooking bag to ensure uniform cooking.
- Bring water to a boil in a pot. Place a plate at the bottom of the pot to prevent the cooking bag from direct contact with the pot's base.
- Place the cooking bag on top of the plate.
- If desired, add eggs to the pot to boil simultaneously.
- Reduce heat to medium-low and cook for 10 to 15 minutes at a gentle simmer. Cooking time may vary depending on the heat, so adjust as needed based on the pork's doneness.
- Briefly blanch the bok choy in the pot for about 30 seconds to 1 minute in the available space.
- Remove the eggs when they are soft-boiled and cool them in cold water.
- Once the pork is cooked, remove the bag and cut it open.
- For the remaining Lu Rou Fan, crack eggs into another heat-resistant cooking bag. Add 1 tsp Vegetable Oil to prevent sticking, your desired amount of the braised pork mixture, and 2 tbsp Mentsuyu (Noodle Soup Base). Close the bag, mix by whisking the eggs, and combine.
- Finely chop 1 scallion, add it to the bag, and mix well.
- Remove air, seal the bag, and place it in boiling water with a plate at the bottom to heat.
- Cook for 5 to 8 minutes until the eggs are cooked through, then remove from the bag and cut it open.
- Serve cooked rice in a bowl and pour the leftover juices from the cooking bag over it.
- Arrange the blanched bok choy on top.
- Plate the prepared braised pork and onion mixture from the Lu Rou Fan.
- Cut the prepared boiled eggs in half.
- Garnish with the halved boiled eggs and top with shredded chili, if desired.
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