Taiwanese braised pork rice recipe

Taiwanese Braised Pork Rice (Lu Rou Fan): A Culinary Guide

Taiwanese Braised Pork Rice, or Lu Rou Fan, is a beloved comfort food renowned for its rich, savory flavors and tender pork. Mastering this dish involves a few key steps, but the result is worth the effort.

Start with the star ingredient: pork belly. Cut it into small cubes, then blanch to remove impurities. In a hot wok, render the pork until slightly crispy, setting aside the excess oil. Sauté minced garlic, shallots, and fermented black beans until fragrant. Add the pork back, along with soy sauce, light soy sauce, dark soy sauce (for color), five-spice powder, and a dash of rice wine or shaoxing wine. Pour in water or stock until just covering the pork, then simmer gently for 1–2 hours until the meat is melt-in-your-mouth tender.

For the perfect finish, thicken the sauce with a cornstarch slurry. Serve the braised pork over a bed of steamed jasmine rice, topped with a soft-boiled egg and pickled mustard greens for a tangy contrast.

This hearty, flavorful dish captures the essence of Taiwanese home cooking, offering a satisfying meal that’s both simple and deeply comforting. Adjust the spices to your taste, and enjoy this iconic staple!