1. Place pork in the freezer until semi-frozen. This will make it easier to dice. Cut pork into 1-2cm cubes.
2. Place diced pork in a bowl with the light and dark soy sauces and Chinese rice wine. Rub the marinade into the pork and set aside.
3. Rinse mushrooms thoroughly and place in a medium bowl. Pour enough hot water to cover mushrooms. Cover the bowl with a plate and allow mushrooms to rehydrate, about 8 mins.
4. Place ginger, cinnamon stick, star anise and tangerine peel in a small muslin bag or empty tea bag. Seal with food-safe string and set aside.
5. When the mushrooms are rehydrated and soft, remove them from the water. Cut off the stems and discard. Dice the mushroom caps into small cubes. Reserve the soaking liquid.
6. Heat oil in a medium heavy-bottom pot over medium heat. Add the shallots to the pot and stir-fry for about 10 mins, allowing the shallots to brown and crisp.
7. Remove shallots from the pan and set aside.
8. Add diced pork to the pan and stir-fry until all the liquid evaporates, about 10 mins.
9. Pour the excess soy sauce from the marinade into the pan, along with the diced mushrooms, fried shallots, rock sugar and bag of aromatics.
10. Pour enough mushroom soaking liquid to cover the ingredients in the pot and bring to a slow boil. If you don’t have enough soaking liquid, add water to the pan.
11. When the contents boil, lower the heat to the barest simmer and cover with a lid. Continue cooking for an hour, stirring occasionally, or until the pork is meltingly tender.
12. While the pork is cooking, bring another pot of water to the boil to cook the eggs. When the water comes to a rolling boil, add the eggs and cook for 7 minutes.
13. While the eggs are cooking, prepare a bowl of ice water that will fit the eggs. After 7 minutes, remove eggs and place them immediately into the bowl of iced water. Leave for 10 minutes before carefully peeling them.
14. After an hour, give the pork a stir and taste. Add more dark and light soy sauce, if necessary. Add eggs to the pot and place the leafy greens on the surface of the pork. Cover and cook for another 5 mins, or until the vegetables are sufficiently cooked to your liking.
15. To serve, portion the steamed white rice into bowls and ladle over the lu rou. Slice an egg in half and arrange on each bowl, along with the vegetables. Serve immediately.
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Photos: Alvin Lim