braised pork rice recipe

Braised Pork Rice (Lu Rou Fan) Recipe Guide

Braised pork rice, a beloved Taiwanese comfort food, features tender, savory pork belly simmered in a rich, aromatic sauce, served over fluffy rice. Here’s a simple guide to crafting this dish.

Ingredients: 500g pork belly (diced), 5 boiled eggs (optional), 1 shallot (minced), 4 cloves garlic (minced), 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, 1 tsp five-spice powder, 1 cup water, 2 tbsp cooking oil.

Steps:

1. Sauté Aromatics: Heat oil in a pot over medium heat. Stir-fry minced shallot and garlic until fragrant.

2. Brown Pork: Add diced pork belly, cooking until golden and slightly crisp.

3. Simmer: Pour in soy sauces, sugar, and five-spice powder. Stir to coat the pork evenly. Add water and bring to a boil.

4. Slow Cook: Reduce heat to low, cover, and simmer for 1.5–2 hours until the pork is melt-in-your-mouth tender. For extra flavor, add boiled eggs in the last 30 minutes.

5. Serve: Spoon the braised pork and sauce over steamed rice. Garnish with pickled mustard greens or a soft-boiled egg if desired.

Tips: For deeper flavor, use a mix of pork belly and shoulder. Adjust soy sauce to taste, and let the pork rest in the sauce overnight for enhanced richness. Enjoy this hearty, umami-packed meal with loved ones!