Steps

1. Trim off the dark green parts of the leek.
   🕒 01:21
2. Finely chop the remaining leek after trimming the root end.
   🕒 01:25
3. Cut the 300g pork belly block into 1cm thick slices, then into baton shapes.
   🕒 02:11
4. Heat about 2 tablespoons of vegetable oil in a pot and sauté the chopped leek.
   🕒 01:33
5. Once the leek becomes soft, reduce the heat and slowly sauté until fragrant. [Key Tip!] This step is crucial for removing any gaminess and bringing out sweetness.
   🕒 01:49
6. Add 1 clove of minced garlic and 1 clove of minced ginger to the fragrant sautéed leek and stir-fry briefly until aromatic.
   🕒 04:05
7. Add the pork belly and stir-fry well, ensuring the flavors of the leek, garlic, and ginger coat the pork.
   🕒 04:21
8. Once the pork changes color, lightly season with salt to taste and coarsely ground black pepper to taste.
   🕒 04:41
9. Add 1 teaspoon of five-spice powder and mix quickly to infuse the pork with the aroma. [Key Tip!] If you are not fond of five-spice powder, you can adjust the amount or add it at the end.
   🕒 04:50
10. Add 2 tablespoons of sugar and 3 tablespoons of soy sauce, mixing well to coat everything.
    🕒 05:22
11. Pour in 1/2 cup of Cooking Sake (Rice Wine) and stir gently, scraping up any delicious bits from the bottom and sides of the pot. [Key Tip!] Using Shaoxing wine will give it a more authentic flavor.
    🕒 05:43
12. Add enough water to generously cover the ingredients, along with the trimmed dark green leek parts, and bring to a boil.
    🕒 06:17
13. Skim off any scum that rises to the surface once boiling.
    🕒 06:35
14. Add hard-boiled eggs (for serving), reduce heat to low, cover with a lid slightly ajar, and simmer gently until the pork is fork-tender. [Key Tip!] Pork gets more delicious the longer it's cooked, so simmer for as long as time permits. For a quicker version, reduce the amount of water and shorten the cooking time.
    🕒 06:43
15. Stir occasionally and flip the hard-boiled eggs.
    🕒 07:34
16. Simmer until the braising liquid has reduced and the flavors have intensified. [Key Tip!] If using fatty pork belly, be careful as the liquid can burn if reduced too much.
    🕒 07:52
17. Serve warm cooked rice in bowls and generously ladle the braised Lu Rou Fan over the top.
    🕒 08:13
18. Garnish with blanched green vegetables (like bok choy) and pickled daikon if desired, and serve. Enjoy!
    🕒 08:36