Lu Rou Fan / Braised Pork Rice
What is it?
Lu rou fan or braised pork rice is a traditional Taiwanese dish eaten during morning, lunch, and dinner in Taiwan! It involves cooking pork in a flavorful mixture of soy sauce, rice wine, garlic, and aromatic spices until the meat becomes tender and succulent. It’s an absolute staple in Taiwanese cuisine and is, almost to a fault, delicious and easy.
I loved lu rou fan as a child, we’d always go to those all you can eat buffets that are rampant in Taiwan and they’d have this big pot of lu rou fan and rice at the far corner. I’d always go for it first and have at least 2 bowl fulls of it! I loved the taste of the braised pork and hot steamy rice soaking up all the juices, pouring the meat juice on top of the rice was my favorite part!
Tips for the best Lu Rou Fan
Make sure the sauce that you braise the pork with cover the meat completely. If there’s not enough water, don’t be afraid to add more!
You want to braise the meat for at least an hour, but braising for longer is recommended so that the fat from the pork belly can melt into the sauce!
Lu Rou Fan / Taiwanese Braised Pork Fan
Ingredients
- 2 lbs Pork Belly
- 1 whole Red Onion
- 1/4 cup Soy Sauce
- 1/4 cup Dark Soy Sauce
- .5 tbsp Chinese Five-Spice Powder
- 1/4 cup Shaoxing Wine
- 2 tbsp Sugar
- 3 cup Water
- 10 pieces Shiitake Mushroom
- 5 cloves Garlic
- 4 Eggs (optional)
Instructions
- Add the shiitake mushrooms into water to rehydrate.
- Hand cut the pork belly into strips. You really want to hand cut it because that's the only way you'll get the perfect ration of fat, skin and meat!
- Dice the red onion and garlic, set aside. Remove the mushrooms and squeeze them to drain excess water. Dice the mushrooms and set aside with the onions and garlic.
- Heat up oil in a wok on high and sauté the onions. Once fragrant, add the garlic and mushrooms. Sauté until garlic is fragrant and mushrooms are softer. Set aside.
- Add the pork to the wok and sear for a couple minutes until slightly browned. Add the soy sauce, dark soy sauce, sugar, shaoxing wine, and water. Bring to a light boil.
- Once boiling, add back the garlic, onions and mushrooms. Add in the Chinese five spice powder.
- Cover and simmer for 1 hour (or more) stirring occasionally. Add water if it seems too dry.
- Now, you can add some peeled boiled eggs into the pot and let it simmer alongside the pork.
- To finish, uncover the pot lid and finish on high for 3-5 minutes. The pork should be fall apart tender and the sauce should be thick! Serve over steamed rice or veggies!
Video
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