Growing up, I remember running home after school, and the moment I walked into my house, I can smell my mom making my favorite Taiwanese Braised Pork Rice. It one of the best comfort foods, and it hits the spot every single time! It is also the ultimate rice killer so make sure you have bowls of rice ready to go. When I think of a classic Taiwanese dish, I think of Lu Rou Fan, it is a dish that I can eat EVERY.SINGLE.DAY and still be craving for more!
The key to having a great bowl of Lu Rou Fan is making sure you hand chop the pork belly. I know it is a lot of manual work, but I promise it is worth it! The gelatine from the pork belly makes your lips stick together, and the fat melts into the sauce, so when you serve it on top of a bowl of rice, every single grain of rice is coated with the meat sauce. Even typing this right now is making me drool.
I can promise you that this recipe is better than any bubble tea shop’s Lu Rou Fan you have ever tried! If you make any extra, you can freeze, and it can last in the freezer up to 2 months.
60 SECONDS VIDEO TUTORAIL: https://bit.ly/33eoSfl
2 lbs of Pork Belly
1/2 cup of Fried Shallots
1/4 cup of Soy Sauce
1/4 cup of Chinese Cooking Wine
1/8 cup of Dark Soy Sauce
3 cups of Water
2 tbsp of Five-Spice Powder
2 tbsp of Sugar or Rock Sugar
5 Hard-Boiled Eggs
1. Hand chop pork belly into small stripes, YES, hand-chopped pork belly, a lot of manual work, but trust me, it is worth it! You want to have a little bit of skin, fat, and meat in each slice (Refer to the video tutorial for more information)
2. Turn the heat to medium-high and add the pork belly into a pot. Sauté till the pork is no longer pink and the liquid is evaporated
3. Add-in five-spice powder, soy sauce, dark soy sauce, Chinese cooking wine, sugar, and sauté for 2-3 minutes & add in water. Put the lid on and turn the heat on medium-low & simmer for 1 hour. Make sure to keep an eye on it, so it doesn’t burn, stir occasionally
4. After 1 hour, add in the fried shallots, stir and put the lid on for it to simmer for another 1 hour.
5. Optional step but HIGHLY recommended, add in the peeled hard-boiled egg, and cover it with the meat sauce. Simmer for another 30 minutes
6. Serve with hot rice, Taiwanese pickled cucumber, and garnish with cilantro!