Lu Rou FanBraised Pork Rice

Name: Lu Rou Fan (Braised Pork Rice)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Taiwan
Ingredients: 320 g White Rice (rinsed); 420 ml Water; 700 g Pork Belly (finely diced); 120 g Shallot (finely chopped); 15 g Garlic (finely chopped); 20 ml Vegetable Oil; 100 ml Soy Sauce; 50 ml Rice Wine; 20 g White Sugar; 2 pcs Star Anise; 2 g White Pepper; 500 ml Water; 30 g Scallion (thinly sliced)

A comforting rice bowl topped with finely chopped pork belly braised in soy sauce, shallots, and spices until rich and silky. The savory gravy soaks into the rice, making it a classic everyday favorite.

Prep

20m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

1322kcal

Calories

25g

Protein

98g

Fat

78g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rice

320g
White Rice (rinsed)
420ml
Water

Braise

700g
Pork Belly (finely diced)
120g
Shallot (finely chopped)
15g
Garlic (finely chopped)
20ml
Vegetable Oil
100ml
Soy Sauce
50ml
Rice Wine
20g
White Sugar
2pcs
Star Anise
2g
White Pepper
500ml
Water

Topping

30g
Scallion (thinly sliced)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Combine the white rice and water assigned to the rice in a pot or rice cooker and cook until fluffy. Keep warm.
02
Heat the vegetable oil in a heavy pan over medium heat, then cook the pork belly until it renders fat and begins to brown.
03
Add the shallot and garlic and cook until fragrant and lightly golden.
04
Stir in the soy sauce, rice wine, white sugar, star anise, white pepper, and water assigned to the braise.
05
Cover and simmer gently until the pork belly is tender and the sauce is glossy; keep the braise above 71°C (160°F) until serving.
06
Spoon the pork and sauce over the rice and finish with the scallion.

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