Lu Rou Fan (Taiwanese Braised Pork Rice Bowl) is a traditional Taiwanese recipe for a classic dish of blanched pork belly with shiitake mushrooms served on a bed of rice. The full recipe is presented here and I hope you enjoy this classic Taiwanese version of: Taiwanese Braised Pork Rice Bowl (Lu Rou Fan).
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Lu rou fan, a Taiwanese comfort food classic of braised pork belly over rice, and represent the second most popular Taiwanese dish and a national dish.
Ingredients:
500g skin-on pork belly (cut into 12mm pieces)
2 tsp oil
25g rock sugar (or about 1 1/2 tablespoons granulated sugar)
1 small onion or a couple of shallots (diced)
8 shiitake mushrooms (diced into 1/2” pieces)
4 tbsp shaoxing wine
3 tbsp light soy sauce
2 tbsp dark soy sauce
500ml water
4 hard-boiled eggs (peeled, optional)
For the spices:
3 star anise
1 cinnamon stick
6 cloves
3 bay leaves
2 tsp Sichuan peppercorns
2 pieces dried tangerine peel
2 slices fresh ginger
Method:
Wrap the spices in muslin (cheese cloth), tie with kitchen string and set aside.
Bring a medium-sized pan of water to a boil (just enough so that the pork will be fully submerged), and blanch the chopped pork belly for 1 minute. Drain, rinse clean of any scum, and set aside.
Heat the oil in a wok over low heat, and add the sugar. Cook the sugar until it starts to melt and then add the onions. Increase the heat to medium high and stir-fry the onions for a minute. Add the mushrooms and stir-fry for another couple of minutes.
Add the blanched pork pieces, shaoxing wine, light soy sauce, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the parcel of spices, along with the peeled hard-boiled eggs and reduce the heat to its lowest setting. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and increase the heat to medium high to thicken the sauce, stirring occasionally.
This process should take about 5-minutes. The sauce should be thick enough to coat the back of a spoon, but there should still be plenty of it left. Serve on a bed of steamed white rice.
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