Taiwanese Braised Pork Rice (Lu Rou Fan)
Taiwanese Braised Pork Rice (Lu Rou Fan)
Ingredients
- 500 g pork belly, cut into small, even cubes
- 1 tablespoon oil
- 50 g rock sugar
- 4 shallots, sliced
- 6 cloves garlic, minced
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 2 star anise
- 1 cinnamon stick
- 500 ml water
- 3 hard-boiled eggs
- as needed cooked rice, for serving
Instructions
- 1
Cut the 500g of pork belly into small, even cubes.
⏱️ 10 min
- 2
Heat 1 tablespoon of oil in a pot over medium heat. Add the 50g of rock sugar and melt it, stirring occasionally, until it caramelizes to a deep amber color.
⏱️ 5 min
- 3
Add the 4 sliced shallots and 6 cloves of minced garlic to the pot with the caramelized sugar. Fry them until they are fragrant, about 2-3 minutes.
⏱️ 3 min
- 4
Add the cubed pork belly to the pot and brown it on all sides, stirring frequently, until it's lightly golden. This should take about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of five-spice powder, 1/2 teaspoon of white pepper, 2 star anise, and 1 cinnamon stick. Mix all the ingredients thoroughly to coat the pork belly.
⏱️ 2 min
- 6
Pour in the 500ml of water and add the 3 hard-boiled eggs to the pot. Bring the mixture to a boil.
⏱️ 5 min
- 7
Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes, or until the pork belly is tender and the sauce has thickened slightly.
⏱️ 90 min
- 8
Remove the star anise and cinnamon stick before serving. Spoon the braised pork and its rich sauce generously over hot, fluffy rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Taiwanese Braised Pork Rice (Lu Rou Fan)
- 500 g pork belly, cut into small, even cubes
- 1 tablespoon oil
- 50 g rock sugar
- 4 shallots, sliced
- 6 cloves garlic, minced
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 2 star anise
- 1 cinnamon stick
- 500 ml water
- 3 hard-boiled eggs
- as needed cooked rice, for serving
Instructions
- 1
Cut the 500g of pork belly into small, even cubes.
⏱️ 10 min - 2
Heat 1 tablespoon of oil in a pot over medium heat. Add the 50g of rock sugar and melt it, stirring occasionally, until it caramelizes to a deep amber color.
⏱️ 5 min - 3
Add the 4 sliced shallots and 6 cloves of minced garlic to the pot with the caramelized sugar. Fry them until they are fragrant, about 2-3 minutes.
⏱️ 3 min - 4
Add the cubed pork belly to the pot and brown it on all sides, stirring frequently, until it's lightly golden. This should take about 5-7 minutes.
⏱️ 7 min - 5
Stir in the 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of five-spice powder, 1/2 teaspoon of white pepper, 2 star anise, and 1 cinnamon stick. Mix all the ingredients thoroughly to coat the pork belly.
⏱️ 2 min - 6
Pour in the 500ml of water and add the 3 hard-boiled eggs to the pot. Bring the mixture to a boil.
⏱️ 5 min - 7
Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes, or until the pork belly is tender and the sauce has thickened slightly.
⏱️ 90 min - 8
Remove the star anise and cinnamon stick before serving. Spoon the braised pork and its rich sauce generously over hot, fluffy rice.
⏱️ 3 min