Lu Rou Fan

Lu Rou Fan is a Taiwanese braised pork and rice dish. The meat is typically stewed for at least an hour and a half so it is so tender. If you’ve never had it before, you should give it a try!

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5 from 2 votes

Taiwanese Braised Pork Belly Recipe

Ingredients

FOR MARINATING THE PORK BELLY:

FOR MAKING THE FRIED SHALLOTS:

FOR BRAISING THE PORK BELLY:

ADD WHEN SERVING:

  • 1 Egg
  • Bok choy

Instructions

MARINATE THE PORK BELLY:

  • Cut the pork belly into strips. Then cut it into small size. It is about half inch thick.Mix it with 2 tbsp of soy sauce, and 1 tbsp of Shao xing wine. Set it aside for at least 30 minutes.

FRY THE SHALLOTS:

  • Cut the shallots into thin strips。
  • Add 1/2 cup of oil to a small sauce pot, fry the shallots on low heat. It will take about 5-8 minutes to get it golden brown.
  • Strain it And you got your fried shallots.

BRAISE THE PORK BELLY:

  • Heat up your wok. Add in your pork belly without oil. Stir fry it on medium heat.
  • Once you see it is getting a little burned on the bottom, then add the Shao xing wine, soy sauce, rock sugar, ginger, garlic, star anise and a pinch of five spice. Keep stirring it until the sugar melts.
  • Pour in 1 and half liter of water.
  • Add in the fried shallot we made before and add a tsp of dark soy sauce for color.
  • Bring it to a boil. `
  • Turn the heat to low, let it stew for 1 -2 hours, depends on how tender you want.
  • After 1 and half hours the sauce still pretty thin. And there is a lot of fat floating on the top. Skim out the fat so your pork won’t be too oily.
  • Now you gonna turn the heat to high, start reducing the sauce. It will just take about few minutes. You will see a lot of bubbles and the sauce is getting thick.
  • When the sauce is almost gone, you can turn off the heat.

Video

Notes

This is perfect to serve with rice. Serve it with some vegetables and an egg for a nicely balanced meal!
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