Taiwanese Braised Pork Rice (Lu Rou Fan)
ID: 34f7ff6f...
A comforting and savory Taiwanese classic featuring tender, melt-in-your-mouth pork belly slow-cooked in a rich soy-based gravy with aromatic shallots, garlic, and five-spice powder. Served over warm steamed rice with braised eggs and vegetables, it's a perfect one-dish meal.
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🍳 調理の流れ
Prep the pork belly by cutting it into thin hand-sliced strips. → Stir-fry the pork belly until dry, lightly browned, and the fat is rendered. → Sauté the aromatics (shallots, garlic, mushrooms) and spices in the rendered fat. → Add the sauces, rice wine, sugar, chicken stock, and optional boiled eggs. → Simmer covered on low heat for 45 to 60 minutes until the pork is tender and the sauce is rich.
調理手順
簡単な手順
Prep the pork belly by cutting it into thin hand-sliced strips. → Stir-fry the pork belly until dry, lightly browned, and the fat is rendered. → Sauté the aromatics (shallots, garlic, mushrooms) and spices in the rendered fat. → Add the sauces, rice wine, sugar, chicken stock, and optional boiled eggs. → Simmer covered on low heat for 45 to 60 minutes until the pork is tender and the sauce is rich.
イントロ
A comforting and savory Taiwanese classic featuring tender, melt-in-your-mouth pork belly slow-cooked in a rich soy-based gravy with aromatic shallots, garlic, and five-spice powder. Served over warm steamed rice with braised eggs and vegetables, it's a perfect one-dish meal.
ステップ 1
Slice the pork belly into thin sheets, then slice them into small, thin strips. Hand-cutting the pork gives a much better texture than using ground pork.
ステップ 2
Heat a wok or pan and add a small amount of cooking oil to help render the fat from the pork belly. Do not add too much oil.
ステップ 3
Add the sliced pork belly to the pan. Stir-fry constantly to break up any clumps. Cook until the water evaporates and the pork starts to brown lightly and render its fat.
ステップ 4
Add the chopped shallots into the rendered pork fat and fry until fragrant.
ステップ 5
Stir in the chopped garlic and fry for about 20 to 30 seconds.
材料リスト
重要なメモ
Cutting the pork belly by hand into small strips instead of using ground pork provides a superior texture and mouthfeel.
Avoid using olive oil in a non-stick pan as its low smoke point can ruin the non-stick coating over time.
Fry the pork belly until all surface water evaporates before adding the aromatics; this step ensures the pork is fragrant and releases its natural oils.
If you are cooking a larger batch of meat (more than 500g), increase the braising time to 1 to 1.5 hours to make the meat sufficiently tender.
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