Traditional Taiwanese Braised Pork Rice – 滷肉飯

Here’s my mom’s Authentic Taiwanese Braised Pork Rice, that can make anyone clean more than just one bowl of rice. This slow simmered pork belly meat sauce is savory, and so fragrant from the rendered pork fat. There’s a ton of recipes out there, but my mom’s secret tip makes this a dish i can eat every single day. You have to make this recipe if you’re craving Taiwanese street food!

Taiwanese Pork Rice

• My Mom’s Taiwanese Braised Pork Rice
• Traditional Taiwanese Braised Pork Rice Ingredients
  • Secret Tip For Amazing Braised Pork
• How To Make Braised Pork Rice

My Mom’s Taiwanese Braised Pork Rice

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! 

Traditional Taiwanese Braised Pork Rice Ingredients

Secret Tip For Amazing Braised Pork

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. If you’re looking to speed things up, I also have an Instant Pot version of this recipe.

60 SECONDS VIDEO TUTORAIL: https://bit.ly/33eoSfl

How To Make Braised Pork Rice

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!

乾杯🍻 gānbēi 

Tiffy

Traditional Taiwanese Braised Pork Rice – 滷肉飯

By Tiffy Cooks

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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 gelatin 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.

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Prep Time:15 minutes mins

Cook Time:2 hours hrs 5 minutes mins

Total Time:2 hours hrs 20 minutes mins

Course: Dinner, Main Course

Cuisine: Asian, Taiwanese

Keyword: asian dinner, Asian Food, Asian Recipes, Asian Recipes for Dinner, pork belly, Pork Recipe, rice, rice recipes, Taiwanese Food, Taiwanese Recipes

Servings: 8 servings

Calories: 5444kcal

Ingredients

• 2 lbs Pork Belly
• 1/2 cup Fried Shallots
• 1/4 cup Soy Sauce
• 1/4 cup Chinese Cooking Wine
• 1/8 cup Dark Soy Sauce
• 3 cups Water
• 2 tbsp Five-Spice Powder
• 2 tbsp Sugar or Rock Sugar
• 5 Hard-Boiled Eggs

US Customary – Metric

Instructions

• 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)
• 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
• 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
• After 1 hour, add in the fried shallots, stir and put the lid on for it to simmer for another 1 hour.
• Optional step but HIGHLY recommended, add in the peeled hard-boiled egg, and cover it with the meat sauce. Simmer for another 30 minutes
• Serve with hot rice, Taiwanese pickled cucumber, and garnish with cilantro!

Video

@tiffycooks

Better than ANY bubble tea shop’s Taiwanese braised pork rice 滷肉飯! Full recipe on IG! #taiwanesefood #homecooking #asianfood #easyrecipes #fyp #rice

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Nutrition

Calories: 5444kcalCarbohydrates: 61gProtein: 131gFat: 510gSaturated Fat: 184gPolyunsaturated Fat: 55gMonounsaturated Fat: 236gCholesterol: 1586mgSodium: 5513mgPotassium: 2790mgFiber: 7gSugar: 38gVitamin A: 1439IUVitamin C: 15mgCalcium: 347mgIron: 16mg