Taiwanese Braised Pork Rice (Lo Rou Fan)
Taiwanese braised pork rice is a delicious one bowl meal where every mouthful is bursting with flavor! Chunks of pork belly are simmered in a savory sauce until the sauce thickens and the pork is melt-in-your-mouth tender. Add hard cooked eggs to the pot to soak in some of the savory sauce as it simmers and serve them with the pork on a bed of cooked rice and a side of leafy greens for a complete meal in a bowl. It's delicious comfort in every spoonful!
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb. pork belly, (skin on)
- 1/2 small onion, (diced (or 2 shallots))
- 3 cloves garlic, (minced)
- 3 slices ginger
- 2 star anise
- 2 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons Chinese cooking wine
- 1 tablespoon dark soy sauce
- 1 1/2 tablespoon honey
- 1/4 teaspoon white pepper
- 1 teaspoon 5-spice powder
- 2 cups water
- 4 peeled hard-cooked eggs
Instructions
- 1
Slice pork belly into 1/2-inch slices, then cut each slice into chunks 1/2-inch wide.
- 2
In a bowl, combine the light soy sauce, dark soy sauce, Chinese cooking wine, honey, 5-spice powder, and white pepper. Mix well.
- 3
Heat a skillet, wok, or medium sized pot over medium-high heat. Add about 1 tablespoon of oil and then add the pork belly and stir-fry for about 2-3 minutes.
- 4
Add the diced onion (or shallots) and minced garlic to the pork and fry until fragrant, about 1-2 minutes.
- 5
Add the sauce, ginger slices, and star anise to the pot and mix well. Add the water and bring to a boil.
- 6
If adding peeled, hard-cooked eggs, add them to the pot at this stage. Reduce the heat to low and cover the pot. Simmer for at least 1 1/2 hours, until the pork is very tender, stirring (and rotating the eggs) occasionally.
- 7
Remove the lid and increase the heat to low-medium, cooking until the sauce reduces and thickens slightly.
- 8
Serve over hot steamed rice.