Lu Rou Fan (Taiwanese Braised Pork Rice Bowl)
User Reviews
4.9
141 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
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Total Time
2 hrs
-
Servings
4 servings
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Calories
698 kcal
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Course
Main Course
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Cuisine
Chinese
Lu Rou Fan (Taiwanese Braised Pork Rice Bowl)
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Lu rou fan, a Taiwanese comfort food classic of braised pork belly over rice, is probably the best recipe to come out of our kitchen this month.
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Ingredients
You'll need:
- 1 lb skin-on pork belly (450g, cut into 1/2” pieces)
- 2 teaspoons oil
- 0.9 oz. rock sugar (25g, or about 1 1/2 tablespoons granulated sugar)
- 1 small onion or a couple of shallots (diced)
- 8 Shiitake mushrooms (diced into 1/2” pieces)
- 1/4 cup Shaoxing wine (60 ml)
- 3 tablespoons light soy sauce (45 ml)
- 2 tablespoons dark soy sauce (30 ml)
- 2 cups water (475 ml)
- 4 hardboiled eggs (peeled, optional)
For the spices (wrap everything in cheese cloth and tie with kitchen string):
- 3 star anise
- 1 cinnamon stick
- 6 cloves
- 3 bay leaves
- 2 teaspoons Sichuan peppercorns
- 2 pieces dried tangerine Peel
- 2 slices fresh ginger
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Instructions
- Bring a medium pot of water to a boil (just enough so that the pork will be fully submerged), and blanch the chopped pork belly for 1 minute. Drain, rinse clean of any scum, and set aside.
- Heat the oil in a wok over low heat, and add the sugar. Cook the sugar until it starts to melt and then add the onions. Turn up the heat to medium high and stir-fry the onions for a minute. Add the mushrooms and stir-fry for another couple minutes.
- Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be tied in cheese cloth), along with the peeled hardboiled eggs and turn the heat to the lowest setting. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
- At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.
Nutrition Information
Show Details
Calories
698kcal
(35%)
Carbohydrates
13g
(4%)
Protein
20g
(40%)
Fat
68g
(105%)
Saturated Fat
24g
(120%)
Cholesterol
268mg
(89%)
Sodium
1167mg
(49%)
Potassium
486mg
(14%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
260IU
(5%)
Vitamin C
2.4mg
(3%)
Calcium
67mg
(7%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 698 kcal
% Daily Value*
| Calories | 698kcal | 35% |
| Carbohydrates | 13g | 4% |
| Protein | 20g | 40% |
| Fat | 68g | 105% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 268mg | 89% |
| Sodium | 1167mg | 49% |
| Potassium | 486mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 67mg | 7% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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