Lu Rou Fan 滷肉飯 - Braised Pork Over Rice

pork belly

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken thigh reduces fat content while maintaining flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce is healthier, while tamari is a gluten-free option.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu offers a plant-based alternative, while egg substitutes are budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

In a large pot, heat 1 tbsp of oil and fry garlic and shallots until fragrant.

Add in the pork belly, cook until no longer pink.

Stir in the fried shallots until well incorporated.

Add in the dark soy sauce, regular soy sauce, Shaoxing rice wine and five-spice powder.

Top off with water to cover the pork belly.

Bring to a boil. Once boiling, lower heat to a simmer, cover and let it simmer for about 1 hour until the pork is tender and the sauce is slightly thickened.

After an hour, add in the hard-boiled eggs. Stir to cover eggs in the sauce. At this point, if the sauce is too salty, add more water. Return the lid and let the sauce simmer for another 30 minutes.

When pork is fall-apart tender and eggs are lightly browned, carefully remove the eggs and cut in half.

Dish out and serve over rice. Garnish with scallions and preserved mustard greens. Tuck in an egg half or two.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens