Taiwanese Braised Pork Rice, or Lu Rou Fan, is a super popular Taiwanese that you can find very commonly in street markets or restaurant stalls all over the country. I love the tender braised pork belly in that sweet, savory sauce over freshly steamed rice. Top it with an egg and some fresh cilantro and you have a true comfort meal in a bowl!
Heat 1 tablespoon of oil in a wok or heavy bottomed pot over medium high heat. Add the pork belly strips and fry until browned. Add the garlic and sugar to the pork and sauté until the sugar has melted.
Add soy sauce, dark soy sauce, Shaoxing wine, five spice powder, white pepper, shiitake mushrooms, fried shallots, and peeled hard boiled eggs if using. Add water until the meat is fully covered and bring to a boil.
Once the liquid comes to a boil, partially cover with a lid and turn the heat to low. Simmer for 1 hour or until the pork is fork tender. The liquid should be caramelized and sticky, but if there is excess liquid, turn the heat up to high and let the sauce further reduce, stirring occasionally to prevent burning.
Serve with fresh rice, egg, and garnish with cilantro. Enjoy!
Notes
Key Tip: Ensure that the water is cooked out of the pork belly during the browning process (step 1). This will ensure that the pork belly is flavorful and the final dish is not watery!