Taiwanese Braised Pork Rice | Lu Rou Fan Taiwanese Recipe

pork belly

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken thigh offers lower fat while pork shoulder is more budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: quail eggs

Tofu provides a vegetarian option, while quail eggs are often less expensive.

white rice

🥗Healthier: brown rice

💰Cheaper: quinoa

Brown rice adds fiber, and quinoa is a protein-rich alternative.

Prepare shallots by removing the skin and chopping them.

Deep fry the shallots in 1 cup of oil over medium-low heat until golden.

Add shallot oil in a pot over medium-high heat and sauté the diced pork belly until slightly browned.

Boil and wash the pork before sautéing to reduce excess water.

Add rice wine to the pork and let the alcohol evaporate.

Add sugar to caramelize the pork and balance the soy sauce.

Add ginger, garlic, five-spice powder, and white pepper powder to the pot and cook until fragrant.

Add both regular soy sauce and dark soy sauce to enhance color.

Add hard-boiled eggs to braise with the pork.

Add hot water and fried shallots, cover, and cook over medium-high heat for 10 minutes.

Turn the heat to low and simmer for 45 minutes.

Let everything marinate in the pot for at least 8 hours for better flavor.

Bring the pot back to a boil before serving over white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens