Braised Pork Belly Rice (Lu Rou Fan)
Lu Rou Fan is a well-known traditional dish from Taiwan. The main ingredients are pork belly, eggs, and rice. The dish is rich but not greasy, with a perfect balance of sweet and savory flavors and an enticing aroma. The tender, flavorful braised pork, coated in a thick, rich sauce, is served over a bowl of glistening white rice. Each grain of rice absorbs the dark, savory sauce, making every bite incredibly tempting and delicious!
INGREDIENTS
- 14 oz pork belly
- 1 bowl of cooked white rice
DIRECTIONS
Cut 1 piece of ginger into slices.
Cut 14 ounces of pork belly into rectangular chunks about 1/2 to 3/4 inch in size.
Cut a 7-ounce baby cabbage into 6 equal wedges.
Fill a pot with enough water and add 4 eggs.
Cover the pot and boil on high heat for 5 minutes.
Turn off the heat and let the eggs sit for 5 minutes, then remove.
Tips:
Place the eggs in cold water to cool. This makes them easier to peel. You can also substitute quail eggs.
Heat a suitable amount of oil in a pan, add 2 teaspoons of sugar, and stir until melted.
Add the pork belly and stir-fry until the surface is slightly browned.
Add the sliced ginger, 3 star anise, and 20 peppercorns, Stir-fry until fragrant.
Pour in a suitable amount of soy sauce and stir-fry until the pork is evenly colored.
Add a splash of cooking wine and pour in enough hot water to cover the pork.
Add the peeled eggs, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.
Once the pork is tender, add 1 teaspoon of salt, stir to thicken the sauce, and set aside.
Fill a pot with enough water, add a suitable amount of oil and 1 teaspoon of salt.
When the water boils, add the cleaned baby cabbage and cook until tender. Remove and set aside.
Invert a bowl of cooked white rice onto a plate. Arrange the cooked baby cabbage around the rice, then add the braised belly pork and eggs. Your braised pork belly rice is ready!