Lu Rou Fan (Braised Pork Rice)
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The Tale of Lu Rou Fan (Braised Pork Rice)
Lu rou fan, braised pork rice, has roots in Fujianese cooking, brought to Taiwan by Hoklo settlers and adapted into one of the island's most iconic comfort foods. Its soy-braised minced pork belly spooned over rice is ubiquitous at Taiwanese lunch counters and night markets alike.
Ingredients
Scale:· 4 servings
- 500g pork belly, diced small
- 4 shallots, thinly sliced
- 4 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons rock sugar
- 1 star anise
- 2 cups water
- 3 hard-boiled eggs (optional)
- Steamed rice for serving
Instructions
- 1Fry the sliced shallots in oil until golden and crisp, then remove and reserve both the shallots and the oil.
- 2In the shallot oil, brown the diced pork belly until it renders some fat.
- 3Add the soy sauce, dark soy sauce, and rock sugar, stirring to coat the pork.
- 4Add star anise and water, along with half of the fried shallots.
- 5Bring to a boil, then reduce heat and simmer gently for 45-50 minutes until the pork is tender and the sauce has thickened.
- 6Add the hard-boiled eggs in the last 15 minutes to absorb the sauce, if using.
- 7Serve the braised pork and sauce over steamed rice.
- 8Garnish with the remaining fried shallots.
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