chinese

Taiwanese Braised Pork Rice (Lu Rou Fan)

Name: Taiwanese Braised Pork Rice (Lu Rou Fan)
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: chinese
Ingredients: 1.5 kg Pork belly; 200 g Pork skin; 30 g Ginger slices; 20 g Scallions; 100 ml Cooking wine; 30 g Brown sugar; 50 g Minced garlic; 100 ml Rice wine; 250 ml Soy sauce; 50 g Red onion crisps; 6 piece Boiled eggs; 1 tsp White pepper; 500 ml Pork bone broth; 10 g Licorice; 500 ml Hot water; 1 piece Cinnamon stick; 2 piece Star anise; 5 g Sichuan peppercorns; 5 g Cloves; 8 g Fennel seeds; 50 ml Oil

A classic Taiwanese comfort food featuring tender, flavorful braised pork belly served over rice, with a rich, sticky sauce.

2h 15m 8 servings马蹄厨房 Martin's Cuisine Source

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Nutrition· per serving · estimated

687

Calories

40g

Protein

20g

Carbs

52g

Fat

Scale recipe

8 servings

Original recipe

Ingredients21 items

Produce

🫚Ginger slices30 g

🧅Scallions20 g

🧄Minced garlic50 g

Meat

🐷Pork belly1½ kg

🐷Pork skin200 g

Dairy

🥚Boiled eggs6 piece

Pantry

🍶Cooking wine100 ml

🍚Brown sugar30 g

🍶Rice wine100 ml

🧂Soy sauce250 ml

🧅Red onion crisps50 g

🥣Pork bone broth500 ml

💧Hot water500 ml

🌻Oil50 ml

Spices

🧂White pepper1 tsp

🌿Licorice10 g

🍂Cinnamon stick1 piece

⭐Star anise2 piece

🌶️Sichuan peppercorns5 g

🌿Cloves5 g

🌿Fennel seeds8 g

Instructions

1
Freeze the pork belly for 2 hours to make it easier to cut.
120:00 timer
2
Slice the partially frozen pork belly into 1 cm thick pieces, then dice into 1 cm cubes.
3
Blanch the pork skin in water with ginger slices and scallions for a few minutes to remove any gamey smell. Remove, wash, and dice into small pieces.
4
Rinse the cinnamon stick, star anise, Sichuan peppercorns, cloves, and fennel seeds. Place them in a small cloth bag and tie it securely to create a five-spice bag.
5
Steep licorice in hot water for later use.
6
Heat a wok with a small amount of oil. Add the diced pork belly and stir-fry over medium heat until fragrant and the fat is rendered out. Drain and set aside the rendered pork fat.
7
In the same wok, add brown sugar and stir until it melts and caramelizes into a bubbling syrup. Add the rendered pork belly back into the wok and stir to coat evenly.
8
Add minced garlic and stir-fry until fragrant. Deglaze the wok by pouring rice wine around the edges, then stir-fry until the wine has mostly evaporated.
9
Add half of the soy sauce and stir-fry until the liquid reduces and the pork is well-colored. Then add the remaining soy sauce and continue to stir-fry until fragrant.
10
Stir in the red onion crisps until evenly combined.
11
Transfer the pork mixture to a clay pot or a deep cooking pot. Add the diced pork skin, licorice water, pork bone broth, five-spice bag, boiled eggs, and white pepper.
12
Bring to a boil, then reduce heat to low and simmer for 1.5 hours. Stir occasionally and scrape the bottom to prevent sticking. Skim off any excess foam or oil. The sauce should thicken and the pork skin should melt.
90:00 timer
13
Serve the braised pork over hot rice, garnished with a boiled egg and pickled cucumber (optional).