Lu Rou Fan

Boil the eggs: gently lower into boiling water, cook 10 minutes, then transfer to ice water; tap the shell to crack and chill before peeling.

Mince the garlic, ginger, white leek, half onion, and dried shrimp separately. Save the green leek for aromatics later.

Cut the skin-on pork belly block into 1 cm matchsticks.

Heat 2 tablespoons of sesame oil in a pot. Add the leek, dried shrimp, and onion and saute over medium-low heat until browned, adding a splash of water whenever it threatens to burn. Repeat until the volume drops and everything is caramel-colored.

Add the garlic and ginger and saute until fragrant.

Add the pork belly and stir in the aromatic base until the meat changes color. Once it does, season with salt and pepper.

Add 1/2 tablespoon five-spice powder and toss briefly to coat the meat in aroma.

Add 4 tablespoons sake, 2 tablespoons sugar, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 500 ml water. Add the boiled eggs and the green leek tops. Bring to a boil over high heat.

Skim only the initial scum, then partly cover and simmer over low heat for 1 hour.

Continue simmering another 30 minutes, then add 1 teaspoon chili oil to lift the flavor.

Plate rice in a bowl and top with the braised pork, eggs, takuan, and pickled takana.