Lu Rou Fan (Taiwanese Braised Pork Rice) - EASY!
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!
Servings: 6
Equipment
Ingredients
- 2 pound pork belly cut into 1” thick strips about 3 inches long
- 5 cloves garlic chopped
- 1 tablespoon rock sugar or granulated sugar 13g
- ¼ cup soy sauce low sodium
- 2 tablespoons dark soy sauce 30ml
- ¼ cup Shaoxing wine
- 1 teaspoon five spice powder
- ½ teaspoon white pepper 2g
- 1 cup shiitake mushrooms diced
- 1 cup fried shallots
- 4 hard boiled eggs peeled, optional
- water enough to cover the pork
- Cilantro garnish
Instructions
- 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 the lid and turn the heat to medium low. Simmer for 1-1.5 hours or until the pork is fork tender and the braising liquid has thickened. If the braising liquid is still loose but the pork is tender, uncover the pot and turn the heat up to high and let the sauce further reduce, stirring occasionally to prevent burning (be careful towards the end because the sauce will scorch quickly once reduced)
- Serve with freshly steamed rice, egg, and garnish with cilantro. Enjoy!
Video
Notes
- pork belly - Cut the pork into 1″ strips about 3″ long. You want to purposefully cut these strips this length because they will shrink upon cooking to smaller, bite size pieces. When frying the pork, you’ll see water escape from the pork and pool at the bottom of the pan – ensure all of this is cooked out prior to moving to the next step. You want to hear crackling and browning of the pork, which is a sign the water from the pork has been cooked out.
- shiitake mushrooms - I use rehydrated dried shiitake mushrooms.
- rock sugar - if you don't have rock sugar, you can also use granulated sugar
- Shaoxing wine - if you don't have Shaoxing wine, you can substitute with sherry, mirin, or chicken stock
- fried shallots - fry your own or use store bought
- hard boiled eggs - this is an optional garnish
Nutrition
Calories: 322kcal | Carbohydrates: 8g | Protein: 31g | Fat: 126g | Saturated Fat: 45g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 58g | Cholesterol: 350mg | Sodium: 957mg | Potassium: 718mg | Fiber: 2g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 3mg
