Not that you need an excuse to whip up some good Chinese food—but it being Chinese New Year and all, what better time to get busy in the kitchen? Try this one on for size: Lu Rou Fang, a.k.a. braised pork belly atop a steaming bowl of rice. Some believe it to originate from Taiwan (where it is especially popular), others will argue it hails from Shandong, China; no matter, the dish is a well-loved favorite in both countries for its savory, comforting profile. And you can make it at home too.
Here, pork belly (chunks are traditional, but we cut ours into strips) gets simmered in a savory-sweet soy-based mix that gets reduced into a luscious, sticky sauce as the pork gets soft and tender. The result is an incredibly flavorful stew that’s not unlike Filipino adobo, sans the vinegar and spiked with garlic, five spice, and clove—and begging to be sopped up by the warm rice below.