Taiwanese Braised Pork Rice (Lu Rou Fan)
Authentic Taiwanese Braised Pork Rice (Lu Rou Fan) made with tender pork belly, savoury soy sauce, and fragrant spices. A beloved Asian comfort food perfect for family dinners or festive gatherings.
Recipe - Richmond - Ackroyd
Taiwanese Braised Pork Rice (Lu Rou Fan)
Prep Time20 Minutes
Servings4
Cook Time45 Minutes
Ingredients
500g pork belly (diced into 1 cm cubes)
2 tbsp dried shrimps (soaked and chopped)
2 tbsp Granulated Sugar
¼ tsp five spice powder
2 pcs Star Aniseed (Dried)
¼ cup Light Soy Sauce
2 tbsp Dark Soy Sauce
¼ cup Cooking Wine
4 tbsp fried shallots
2 tbsp fried minced garlic
4 eggs (hard boiled)
2 cups rice (cooked)
a bunch of bok choy or any green leafy
hot water (enough to cover the pork)
Directions
- Place a wok or large pan over medium heat and cook diced pork belly until the liquid has almost evaporated, about 10 minutes.
- Add dried shrimp, sugar, star anise, and five-spice powder, stirring well to combine. Then add soy sauce, dark soy sauce, wine, fried shallots, and minced garlic. Stir to mix well and cook for 5 minutes.
- Pour in enough hot water to cover the pork. Add hard-boiled eggs, cover, and simmer for 30 minutes, turning the eggs halfway through to ensure even colouring.
- Serve braised pork with steamed rice and blanched green leafy vegetables.
20 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Directions
- Place a wok or large pan over medium heat and cook diced pork belly until the liquid has almost evaporated, about 10 minutes.
- Add dried shrimp, sugar, star anise, and five-spice powder, stirring well to combine. Then add soy sauce, dark soy sauce, wine, fried shallots, and minced garlic. Stir to mix well and cook for 5 minutes.
- Pour in enough hot water to cover the pork. Add hard-boiled eggs, cover, and simmer for 30 minutes, turning the eggs halfway through to ensure even colouring.
- Serve braised pork with steamed rice and blanched green leafy vegetables.
