Taiwanese Lu Rou Fan Braised Pork Belly Rice
Lou Rou Fan, or 'braised pork rice', is a popular comfort food in Taiwan, and after trying this dish yourself we are sure you'll see why! Delivering a satisfying savoury flavour, it's a truly lovely homely meal to enjoy with family and friends.
1 hr 50 mins
Capable Cooks
6
What you’ll need
INGREDIENTS
- 1kg SunPork Fresh Foods Pork Belly, rind on cut into 3cm cubes
- 1 Tbsp. vegetable oil
- 20g raw sugar
- 2 brown onion, finely diced
- 2 shallots, finely chopped
- 4 garlic cloves, minced
- 1 Tbsp. five spice powder
- 8 dried shiitake mushrooms, soaked in water overnight, sliced
- 5 star anise
- 2 cinnamon sticks
- 3 fresh ginger slices
- 3 tsp. Sichuan peppercorns
- 2 bay leaves
- 120ml Shaoxing wine
- 90ml light soy
- 60ml dark soy
- 30ml black vinegar
- 4 cups water
- 6 eggs, hard boiled, peeled
- 2 cups rice
How to make it
- In a large pot over med heat, heat vegetable oil then brown all sides of the pork belly. Remove pork belly from the pot and set aside. Add the sugar to the pot and melt then add the onions, shallots and garlic and cook until soft.
- Add the five spice powder and cook for 2 mins, then add the shiitake mushrooms and cook for a further 2 mins.
- Add the star anise, cinnamon, ginger, Sichuan peppercorns, bay leaves and toast for 2 mins or until fragrant. Add the Shaoxing wine, light soy, dark soy, black vinegar and water. Return the pork belly to the pot and bring to the boil. Cover and simmer over low heat for 30 mins, stirring occasionally. Add the hard boiled eggs and continue to simmer for 1 hr.
- Meanwhile, cook rice according to pack instructions.
- Check the sauce, and if needed reduce for 5 mins or until sauce is thick enough to coat the back of a spoon.
- Serve the Lu Rao Fan on a bed of rice with the eggs halved on the side.
