The ULTIMATE Asian comfort dish...Taiwanese Braised Pork & Rice (Lu Rou Fan) | Marion's Kitchen

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while still being tender.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: quail eggs

Tofu is a plant-based alternative for protein.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a similar tang.

Cut pork belly into small cubes, ensuring it has some meat and not too much fat

Heat oil in a pan and add the pork belly to seal it off, cooking for a few minutes until it starts to color

Grind Szechuan peppercorns and add them to the pork

Add garlic and finely chopped shallots to the pan, letting them soften

Add cinnamon, bay leaves, and slices of fresh ginger to the pan

Prepare the braising liquid by mixing soy sauce, sweet dark soy sauce, Chinese cooking wine, and brown sugar

Add water to the braising liquid and bring to a gentle simmer

Let the pork cook for about an hour until it is sticky and tender

Rehydrate dried shiitake mushrooms in hot water for about 20 minutes, then cut them in half and remove tough stems

Add the rehydrated mushrooms to the pork

Add hard-boiled eggs to the pork and let them cook for an additional 10 minutes to absorb flavor

Serve the sticky braised pork over cooked rice, topped with a sliced hard-boiled egg and lightly blanched bok choy

Cooking Techniques

Equipment Needed

Spice Level:

Dietary