Fujian Hong Shao Rou Fan

Fujian's version of braised pork rice — lu rou fan — is the soul food of the Min Nan people, distinct from the Taiwanese variant with its use of red fermented tofu (nan ru) and a deeper, more intensely spiced braise. Street stalls in Fuzhou and Xiamen have served this dish unchanged for generations.

Serves: 4

Ingredients

• 600g (1.3 lb) pork belly, cut into 3cm cubes
• 3 tbsp (45ml) soy sauce
• 1 tbsp (15ml) dark soy sauce
• 2 cubes (40g) red fermented tofu (nan ru), mashed
• 3 tbsp (45ml) Shaoxing rice wine
• 2 tbsp (25g) rock sugar
• 1 whole star anise
• 1 cinnamon stick
• 3 cloves
• 3 cloves garlic, crushed
• 2 shallots, sliced
• 500ml (2 cups) water
• 2 tbsp (30ml) neutral oil
• 800g (4 cups cooked) steamed jasmine rice, to serve
• 2 hard-boiled eggs, halved, to serve
• Blanched pak choi, to serve

Instructions

1. Heat oil in a clay pot or heavy casserole over medium-high. Brown pork belly cubes in batches for 3-4 minutes per side until caramelised. Remove and set aside.
2. In the same pot, fry shallots and garlic 2 minutes. Add rock sugar and stir until it begins to caramelise, about 90 seconds.
3. Return pork, add soy sauce, dark soy sauce, mashed nan ru, Shaoxing wine, star anise, cinnamon, and cloves. Stir to coat.
4. Pour in water to barely cover. Bring to a boil, then reduce to a very gentle simmer. Cover and braise 1 hour 30 minutes, stirring occasionally, until pork is tender and sauce has thickened.
5. Taste and adjust seasoning. The braising liquid should be glossy, deep amber, and intensely savoury.
6. Spoon generously over steamed rice with hard-boiled eggs and pak choi alongside.

Cook's Notes: Red fermented tofu (nan ru) is the defining Fujian ingredient here — it lends a subtle fermented tang and vibrant red colour. Do not skip it. Leftovers improve overnight as the flavours deepen.