Braised Pork Rice (Lu Rou Fan) 卤肉饭

Main Ingredients:
500 g pork belly; cut into small pieces

Supporting Ingredients:
150 g shallots; sliced
50 g cooking oil
5 hard-boiled eggs; peeled
water, as needed

Seasonings:
4 tbsp soy sauce
2 tsp dark soy sauce
1 tsp white pepper
2 tsp five-spice powder
30 g rock sugar
2 tbsp rice wine

Cooking Steps:

1. Select “Cooker” mode, set temperature and time at 180°C; 2 hours. Pour the cooking oil into the inner pot and start heating for approx. 1 minute. Add the pork belly and sauté for approx. 7 minutes until lightly browned and some fat is rendered. Remove the browned pork belly from the pot and set aside.
2. Add the sliced shallots and continue sautéing for approx. 12 minutes or until lightly golden.
3. Return the pork belly to the pot. Add all the seasoning ingredients and stir-fry for approx. 2 minutes.
4. Add enough water to cover all ingredients. Adjust the temperature to 130°C, cover with the glass lid, and simmer for 45–55 minutes until the pork becomes tender.
5. Add the hard-boiled eggs and continue simmering for approx. 10 minutes with the glass lid covered to allow them to absorb the braising sauce.
6. Serve the braised pork and eggs over steamed rice while hot.

Tips:
– If the preset cooking time is insufficient, you can extend the time as needed.

主要材料：
500克 五花肉；切小块

辅助材料：
150 克 小红葱；切片
50 克 食油
5粒 全熟蛋；去壳
适量 清水

调味料：
4 汤匙 酱油
2 茶匙 黑酱油
1 茶匙 白胡椒粉
2 茶匙 五香粉
30 克 冰糖
2 汤匙 米酒

做法：

1. 选择“Cooker”模式，设定温度和时间为 180°C；2小时。将食油油倒入内锅中，开始加热约1分钟。加入五花肉，炒香约7分钟直至表面微微上色，并且逼出部分油脂。取出五花肉，放置一旁备用。
2. 加入小红葱片，继续炒香约12分钟直至呈微金黄色。
3. 将备用的五花肉重新加入锅中。加入所有调味料，继续翻炒约2分钟。
4. 加入适量清水以覆盖所有食材，调整温度至 130°C，盖上玻璃盖，炖煮 45–55 分钟直至五花肉软嫩。
5. 将去壳的全熟蛋加入锅中，盖上玻璃盖，继续炖煮约 10 分钟让蛋吸收卤汁。
6. 将卤肉与鸡蛋盛出，搭配米饭趁热享用。

贴士：
– 过程中若预设的烹饪时间不够，您可以根据需要延长时间。