📝 About This Recipe
Lu Wei is the soul of Taiwanese street food, a deeply aromatic 'master stock' braise that transforms humble ingredients into a complex, mahogany-hued feast. This dish relies on a 'Lu Shui' (brine) infused with cinnamon, star anise, and Sichuan peppercorns, creating a savory-sweet profile with a hauntingly fragrant finish. Whether served as a communal appetizer or a hearty main, its beauty lies in the layering of textures, from the snap of pig's ears to the silky absorption of fried tofu.
🥗 Ingredients
The Proteins & Solids
- 500 grams Pork Belly (cut into large 3-inch chunks)
- 4 pieces Firm Tofu or Pressed Tofu (Dougan) (halved diagonally)
- 6 pieces Hard-Boiled Eggs (peeled)
- 8 pieces Chicken Wings or Feet (tips removed)
- 10 pieces Large Dried Kelp (Kombu) Knots (rehydrated)
The Aromatics & Spices
- 2 inch knob Ginger (smashed)
- 4 stalks Scallions (tied into a knot)
- 4 whole Star Anise
- 1 large Cinnamon Stick (broken in half)
- 1 tablespoon Sichuan Peppercorns (toasted)
- 3-5 pieces Dried Chili Peppers (optional for heat)
- 3 pieces Bay Leaves
The Braising Liquid
- 1 cup Light Soy Sauce (for saltiness and depth)
- 1/4 cup Dark Soy Sauce (primarily for the rich mahogany color)
- 1/2 cup Shaoxing Rice Wine (adds floral acidity)
- 50 grams Rock Sugar (provides a glossy sheen)
- 6-8 cups Water or Light Chicken Stock (enough to fully submerge ingredients)
👨🍳 Instructions
-
1
Blanch the meats: Place the pork belly and chicken wings in a large pot of cold water. Bring to a boil for 5 minutes to remove impurities. Drain and rinse the meat thoroughly under cold water.
-
2
Prepare the spice bag: Place the star anise, cinnamon, Sichuan peppercorns, bay leaves, and dried chilies in a muslin bag or cheesecloth. This keeps the sauce clean and prevents biting into a peppercorn later.
-
3
Caramelize the sugar: In a large heavy-bottomed pot or Dutch oven, add a tablespoon of oil and the rock sugar over medium-low heat. Stir until the sugar melts and turns a light amber color.
-
4
Sauté aromatics: Add the smashed ginger and scallion knot to the caramelized sugar. Stir for 1 minute until fragrant.
-
5
Deglaze: Carefully pour in the Shaoxing wine, followed by the light and dark soy sauces. Let it bubble for 30 seconds.
-
6
Build the stock: Add the water (or stock) and the spice bag. Bring the liquid to a rolling boil, then reduce to a simmer for 15 minutes to allow the spices to bloom.
-
7
Begin braising meats: Add the blanched pork belly to the pot. Ensure it is fully submerged. Cover and simmer on low heat for 45 minutes.
-
8
Add secondary ingredients: Add the chicken wings and the tofu to the pot. Continue to simmer for another 30 minutes.
-
9
Add the delicate items: Gently lower the hard-boiled eggs and kelp knots into the liquid. Simmer for a final 20-30 minutes.
-
10
The Soak (Crucial Step): Turn off the heat. Let everything sit in the liquid for at least 1 hour (or up to 4 hours). This 'steeping' allows the flavors to penetrate to the core without overcooking the proteins.
-
11
Slice and serve: Remove the items from the liquid. Slice the pork belly into thin strips and the tofu into bite-sized pieces. Halve the eggs to reveal the seasoned yolks.
-
12
Final Touch: Arrange everything on a large platter. Drizzle with a few spoonfuls of the braising liquid and a dash of sesame oil.
💡 Chef's Tips
For the best flavor, make the Lu Wei a day in advance; the flavors deepen significantly overnight in the fridge. Never discard your braising liquid! Strain it, boil it for 5 minutes, and freeze it to use as a 'Master Stock' for your next batch. If the sauce tastes too salty, add a few slices of raw potato to absorb excess salt during the simmer. Always use rock sugar instead of granulated sugar to achieve that signature professional glossy coating on the meats.
🍽️ Serving Suggestions
Serve with a side of spicy chili crisp or a garlic-soy dipping sauce. Garnish generously with freshly chopped cilantro and sliced scallions for brightness. Pair with a cold lager or a crisp Oolong tea to cut through the richness of the pork. Serve alongside a bowl of plain white rice or dry-tossed noodles (Gān Miàn).