Taiwanese Braised Pork Rice (Lu Rou Fan)
Ingredientsfor 2
560
Cal
26g
Protein
48g
Carbs
28g
Fat
- 11.5 lbs pork belly, cut into 1/2-inch cubes
- 26 shallots, sliced thin
- 34 cloves garlic, minced
- 43 tablespoons soy sauce
- 52 tablespoons dark soy sauce
- 62 tablespoons Shaoxing rice wine
- 72 tablespoons sugar
- 81 teaspoon five-spice powder
- 91 cup water
- 103 dried shiitake mushrooms, soaked and diced
- 11Hard-boiled eggs, halved (optional)
- 12Steamed white rice for serving
- 13Blanched bok choy and pickled mustard greens for serving
Instructions
- 1
Fry shallots in a dry pan (or with a little oil) over medium heat, stirring constantly, for 8–10 minutes until deeply golden and crispy. Remove and set aside — these fried shallots are a defining ingredient. In the same pan, render pork belly cubes over medium-high heat until some fat renders and edges brown.
- 2
Add garlic and stir-fry 1 minute. Add shiitake mushrooms. Add soy sauce, dark soy sauce, Shaoxing wine, sugar, and five-spice powder. Stir to coat the pork.
- 3
Add water and most of the fried shallots (reserve some for garnish). Add hard-boiled eggs if using. Bring to a boil.
- 4
Reduce heat to very low, cover, and braise for 75–90 minutes, stirring every 20 minutes, until the pork is completely tender and the sauce is thick and deeply flavored. The fat cubes should be soft enough to cut with a spoon.
- 5
Serve over steamed rice. The braising sauce is the star — spoon it generously over the rice. Top with remaining fried shallots, blanched bok choy, and pickled mustard greens.