Steps

1. In a bowl, combine 2 tbsp Water, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Oyster Sauce, 2 tsp Soy Sauce, 1 tsp Sugar, 1 tsp Grated Garlic, 1 tsp Grated Ginger, and a pinch of Five-Spice Powder. (Key Tip! Too much five-spice powder can be overpowering, so adjust to 1-2 shakes.)
   🕒 00:37
2. Finely chop 200g Pork Belly into about 1cm pieces.
   🕒 01:09
3. Add a pinch of Salt and Pepper, 1 tbsp Cooking Sake (Rice Wine), and 1.5 tbsp Potato Starch to the chopped pork belly. Mix well and let it marinate.
   🕒 01:18
4. Boil 1 Egg in boiling water. For the first minute, stir continuously to ensure the yolk stays in the center.
   🕒 01:32
5. Boil Bok Choy until it turns a vibrant green (about 1 to 1.5 minutes). Drain and let it cool slightly. (Important Note! For hygiene reasons, if boiling eggs and bok choy, boil the bok choy first, then the egg.)
   🕒 01:47
6. Heat Vegetable Oil in a frying pan over medium heat.
   🕒 02:07
7. Once the pan is hot, add the seasoned pork in a single layer. Break it apart with chopsticks and sear until browned all over. (Key Tip! Chopping the pork finely and searing it creates a texture similar to authentic Lou Rou Fan.)
   🕒 02:15
8. Once the pork is cooked, wipe away any excess oil from the pan.
   🕒 02:50
9. Briefly stir the prepared sauce mixture again and pour it into the pan.
   🕒 02:59
10. Heat over medium-high heat, allowing the moisture to evaporate and the sauce to coat the pork.
    🕒 03:07
11. Squeeze out excess water from the boiled bok choy and cut it into bite-sized pieces.
    🕒 03:38
12. Plate the cooked rice, top with the sauce-coated pork, and garnish with the boiled egg and chopped bok choy to complete the dish.
    🕒 03:25