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Braised Pork Rice
Lu Rou Fan
A quintessential Taiwanese comfort food featuring tender, slow-braised minced pork belly served over steamed rice, often with a braised egg.
ð§ ææ
- 500 g Pork belly(finely minced)
- 3 large Shallots(thinly sliced)
- 4 cloves Garlic(minced)
- 2 tbsp Rock sugar
- 1/2 cup Soy sauce
- 2 tbsp Shaoxing wine
- 1 cup Water
- 1 tsp Five-spice powder
- 4 large Hard-boiled eggs(peeled)
- 4 cups Steamed rice(for serving)
ðšâð³ äœãæ¹
- 1
In a pot, sauté the sliced shallots in a little oil over medium heat until golden brown and crispy. Remove shallots and set aside, leaving the rendered fat in the pot.
- 2
Add the minced pork belly to the pot and stir-fry until lightly browned.
- 3
Add garlic and cook for another minute until fragrant. Stir in rock sugar, soy sauce, Shaoxing wine, water, five-spice powder, and the reserved crispy shallots.
- 4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the pork is very tender. Add the hard-boiled eggs during the last 30 minutes of cooking.
- 5
Serve the braised pork and egg over steamed rice. Spoon some of the braising liquid over the rice.
ð¡ ããã®ã³ã
- âUsing pork belly with a good fat-to-meat ratio is key for a rich flavor.
- âSimmering for a longer time will result in more tender pork.
- âThe braised eggs absorb the delicious sauce.
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- Add dried shiitake mushrooms to the braising liquid.
- Serve with pickled radish or cucumber for a refreshing contrast.