braised rice with bacon

Braised Pork and Rice Casserole: A Step-by-Step Guide

Braised pork and rice casserole, or *La Rou Fan*, is a comforting, one-pot dish that infuses fluffy rice with the rich, smoky flavors of cured pork. Here’s a simple yet delicious recipe to recreate this homestyle favorite.

Ingredients: 200g cured pork (diced), 1 cup rice (washed), 1.5 cups water or broth, 2 dried shiitake mushrooms (soaked and sliced), 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 2 sliced green onions, and a drizzle of sesame oil.

Steps:

1. Prep: Soak dried mushrooms until soft, then dice the cured pork. Reserve the mushroom water for broth.

2. Sauté: Heat a pot or rice cooker over medium heat. Add pork and stir-fry until slightly crispy and fragrant, releasing its oils.

3. Combine: Add rice, mushrooms, soy sauce, oyster sauce, sugar, and water (or mushroom water + water). Stir gently to mix.

4. Cook: Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until rice is tender and liquid is absorbed. For electric rice cookers, simply use the “normal” setting.

5. Rest & Serve: Turn off heat and let it sit for 5 minutes. Fluff rice with a fork, drizzle with sesame oil, and top with green onions.

Tips: For extra flavor, add a splash of rice wine when sautéing pork. Customize with vegetables like carrots or peas. This hearty dish pairs perfectly with a side of pickled greens. Enjoy the smoky, savory goodness in every bite!