Lu Rou Fan (Braised Pork Rice)
A beloved Taiwanese/Fujianese dish of rich, savory braised minced pork over rice.
Contains common allergens
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Instructions
- 1
Blanch the Pork: Bring a pot of water to a boil. Add the pork belly cubes and boil for 2 minutes to remove impurities. Drain and rinse the pork thoroughly.
- 2
Brown the Pork: Heat a wok or heavy-bottomed pot over medium heat. Add the pork cubes (no oil needed) and stir-fry for 4-5 minutes until the fat begins to render and the edges turn slightly golden.
- 3
Aromatize: Add the minced garlic and the five-spice powder to the pork. Stir-fry for 1 minute until highly fragrant.
- 4
Build the Braise: Stir in the fried shallots, rock sugar, light soy sauce, dark soy sauce, and Shaoxing wine. Pour in enough warm water to just barely cover the pork.
- 5
Simmer: Bring the liquid to a rolling boil, then reduce the heat to the lowest setting. Cover the pot and simmer very gently for 1 hour.
- 6
Add Eggs and Finish: Add the peeled hard-boiled eggs to the pot, submerging them in the dark liquid. Simmer for another 30 minutes until the pork is meltingly tender and the sauce has reduced to a sticky, rich gravy. Serve hot over steamed white rice.
Plan it in Listahan
Add Lu Rou Fan (Braised Pork Rice) to your week, check it against your household's allergens, and build the shopping list automatically.