Taiwanese Braised Pork Rice (Lu Rou Fan) 台式滷肉飯
This Taiwanese Braised Pork Rice (Lu Rou Fan) is the ultimate comfort food, featuring tender pork belly simmered in a rich, savoury sauce. It’s simple to make, yet packed with deep umami flavour that pairs perfectly with a bowl of steamed rice.
Ingredients
- 300 g pork belly, diced
- 20 g pork fat cut from pork belly
- 100 g shallots, finely diced divided into two portions
- 2 garlic cloves about 12g
- 20 g spring onion whites, finely chopped
- 2 tbsp brown sugar
- 30-40 ml soy sauce
- 2 tsp oyster sauce
- 20 ml rice cooking wine
- ½ –¾ tsp white pepper
- 1 tsp five-spice powder
- ~250 ml water adjust as needed
- 2 hard-boiled eggs
- Pickled cucumbers for serving
- Steamed white rice
Instructions
- Render fat & fry shallots : Add the pork fat to a pan over medium-high heat and cook for about 1 minute to renderthe fat. Lower the heat and cook for another 2 minutes, then remove the solids. In the rendered fat, fry half of the shallots until golden and crispy. Set aside.
- Cook the pork belly : In the same pan, add the pork belly and stir-fry over medium-high heat for 1–2 minutes until it releases fat and lightly browns.
- Caramelise : Add the brown sugar and stirto coat the pork, allowing it to caramelise slightly.
- Simmer : Add the remaining shallots, garlic, and spring onions. Pour in water, soy sauce, oyster sauce, rice cooking wine, white pepper, and five-spice powder. Cover and simmer on low heat for 30minutes.
- Add eggs : Add the hard-boiled eggs and continue simmering for another 15 minutes. Add more water if needed.
- Serve : Spoon the braised pork oversteamed rice and serve with pickled cucumbers.
Stir in the friedshallots before serving for extra aroma.
Notes
