Lu Rou Fan

Another one for the journal: Link

Thanks Uncle Roland! LOLz.

I like to make this a day ahead of time so the meat and stew and sauce can mingle. It always taste better the day after. With this method, cook your eggs to perfection, then drop them into the sauce right before it goes into the fridge. You'll get a perfectly cooked AND well-marinated egg this way. Not an egg that's been stewed to death (which gives it that green ring around the yolk, so I've heard/read).

Today's stew was made with rather lean pork butt. Healthier, but man... when you use belly or a fattier piece of pork butt meat... that lusciousness of the sauce can't be beat. Maybe next time if CC is ok with it :P 

I've made this recipe twice now, it's good. But I think I'll try one of those more effortful ones in the future with the fried shallots. Two options I've been eyeing:

1: Souped Up Recipes

2: James' Kitchen