Taiwanese Braised Pork Rice (Lu Rou Fan)
Taiwanese braised pork rice is super easy to make at home and trust me when I say you will eat 10 bowls of rice with this dish. A dish I learned about when I visited Taiwan last year.
Servings: 2 people
Ingredients
- 2 lbs pork belly
- 4 cloves garlic
- 2 slices ginger
- 4 shitake mushrooms
- 3 tbsp brown sugar
- 3 tbsp regular soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp shaoxing rice wine
- 1 tsp five spice powder
- 1 L water or mushroom stock
- ½ cup crispy shallots
- 4 hard boiled eggs (peeled)
Instructions
- Prepare aromatics by slicing shallots, garlic, ginger, and mushrooms.
- Boil 4 eggs in water until hard boiled (10 minutes), peel and set aside.
- Cut your pork belly into small 1 inch slices.2 lbs pork belly
- Add into a med-high heat pan and continue stirring until fat begins to render and pork belly browns slightly (10 minutes)
- Add sliced garlic, ginger and mushrooms. Stir 2 minutes.4 cloves garlic, 2 slices ginger, 4 shitake mushrooms
- Add pork belly back into the pot along with brown sugar, soy sauce, dark soy sauce, shaoxing rice wine, water or stock3 tbsp brown sugar , 3 tbsp regular soy sauce, 2 tbsp dark soy sauce, 2 tbsp shaoxing rice wine, 1 tsp five spice powder, 1 L water or mushroom stock
- Cover with a lid and simmer on low heat for 1 hour.
- Remove the lid and turn the heat up to high.
- Add the eggs and crispy shallots.½ cup crispy shallots, 4 hard boiled eggs
- Continue to stir until the sauce has thickened.
- Serve on top of rice and enjoy.
