ルーローハン｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Take the core of the onion and slice it into thin slices.
Crush the garlic on the side of the knife and then chop it roughly.
Peel the leaves of bok choy, wash it with water, cut it into cores and leaves, and cut it into pieces that are easy to eat.
Cut the pork belly into 1 cm squares.

Add vegetable oil to a frying pan, add onions and fry.
When the oil is familiar to the whole, add salt, fry until the onions turn amber, and remove to a bowl.

Add vegetable oil to a frying pan, add pork belly and fry over high heat.
When the meat comes out with oil and aroma, add garlic and fry over medium heat.

When the aroma of garlic comes out, add (A) and 2, boiled eggs and let it boil.
Remove the oil from the floating pork belly and simmer over low heat for 40 minutes.

Add salt to the hot water in the pot, add the core of bok choy and boil for about 30 seconds.
Add the leaves and boil, then drain.

Serve warm rice in a bowl and put the ingredients of 4 (other than boiled eggs) on top with the broth.
Add the boiled egg cut in half and the bok choy to the side, and put the chili pepper in the middle.