[Recipe] Taiwanese Braised Minced Pork Over Rice (Lu Rou Fan)
Taiwanese 🇹🇼 braised pork belly over rice which is also called Lu Rou Fan (滷肉飯/肉燥飯) is a classic Taiwanese comfort food. This savory-sweet tender pork belly rice dish is a must-try when you visit Taiwan. It’s easy to make 👩🏻🍳 by cutting the pork belly into small pieces, stir fry it, and then braise it in soy sauce, cooking wine and sugar.
The meat will release the grease and get soaked in all the flavors. You get the meat that is so tender that it melts in your mouth as the end result
To marinate the pork belly:
3 fresh sliced pork belly
3 tbsp soy sauce
2 tbsp cooking wine (We used michiu, a Taiwan-made rice cooking wine)
To make fried shallots:
1 cup vegetable oil
*you could also buy fried shallots in Asian markets
To braise the pork belly:
1/4 cup vegetable oil
4 green onions (slice off the ends)
5 slices ginger
5 cloves garlic, miced
1/2 cup cooking wine
1/3 cup soy sauce
1/3 cup dark brown sugar
3 pieces star anise
Cut the pork belly into small pieces. In a median size mixing bowl, mix the pork, soy sauce and cooking wine together. Let it set aside for 30 minutes.
Cut the shallots into thin strips. Heat up the vegetables oil in a sauce pan. Fry the shallots on low heat till it’s golden brown and strain it. Set the fried shallots aside.
Heat up the vegetables oil with medium heat in the wok. Add the ginger and miced garlic and cook them till the garlic turns light brown and you smell the ginger.
Add the marinated pork belly in the wok. Stir fry it on medium heat till the surface gets slighly brown.
Add soy sauce, cooking wine, sugar, star anise and green onions to the wok and keep stirring.
Pour in enough water to cover the surface of the pork in the wok and bring it to a boil.
Add the fried shallot and turn the heat to low. Stew the pork for 1 hour.
After 40 minutes, skim out the fat that’s floating on the top so it won’t be too oily.
Turn the heat back to high to reduce the sauce for a few minutes until the sauce is thick.
Serve the pork on white rice with the vegetables you prefer. (We used steamed bok choy.)