Lu Rou Fan (Taiwanese Braised Pork Rice Bowl)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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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)
Description
This traditional Taiwanese dish starts by blanching pork belly pieces to remove impurities before braising them in a mixture of rock sugar melted into oil with diced onions and shiitake mushrooms. A combination of light and dark soy sauces, Shaoxing wine, and water form the braising liquid. Aromatic spices like star anise, cinnamon stick, cloves, bay leaves, Sichuan peppercorns, dried tangerine peel, and fresh ginger are enclosed in cheesecloth, allowing easy removal after the long simmer. The pork gently simmers over low heat for about 1.5 hours until it becomes fall-apart tender and the sauce thickens. Hard-boiled eggs added during cooking soak up the flavors. The pork and sauce are served over rice to complete the dish.
Ingredients
You'll need:
- 1 lb pork belly 450g, cut into 1/2” pieces, skin-on
- 2 teaspoons neutral cooking oil generic cooking oil
- 0.9 oz. rock sugar (25g, or about 1 1/2 tablespoons granulated sugar)
- 1 onion diced, small, or a couple of shallots
- 8 shiitake mushrooms (diced into 1/2” pieces)
- 1/4 cup Shaoxing wine (60 ml)
- 3 tablespoons soy sauce 45 ml, light
- 2 tablespoons dark soy sauce (30 ml)
- 2 cups water (475 ml)
- 4 egg peeled, optional, hardboiled
For the spices (wrap everything in cheese cloth and tie with kitchen string):
- 3 star anise
- 1 cinnamon stick
- 6 cloves
- 3 bay leaf
- 2 teaspoons Sichuan peppercorn
- 2 pieces Tangerine Peel dried
- 2 lices ginger fresh
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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