A Taiwanese-style baked rice casserole (jiao kao fan), five-spice pork and rice topped with a savory tomato-cream sauce and melted cheese.
Jiao kao fan, baked rice casseroles topped with a savory sauce and melted cheese, are a beloved modern comfort food in Taiwan, sold at cafés and diners as a Western-influenced but distinctly local dish. Ground pork is stir-fried with five-spice and soy sauce, folded into steamed rice, then topped with a tomato-cream sauce and a generous layer of mozzarella before baking until bubbling and golden. The technique that makes this dish work is packing the rice down firmly in the baking dish so it holds together when scooped, then pouring the sauce over the top rather than mixing it in, so you get distinct layers — savory pork rice on the bottom, tangy tomato-cream in the middle, and a stretchy, browned cheese crust on top. This dish reflects Taiwan's habit of adapting Western comfort food formats — casseroles, gratins, baked rice — into something seasoned with distinctly local flavors like five-spice and soy sauce. It's genuinely popular in modern Taiwanese cafés, not an invented combination, even though its roots are more mixed than a single traditional dish.
Serves 4
Heat oil in a skillet over medium-high heat. Brown the pork for 5 minutes, breaking it up, then add garlic and cook 1 minute more.
Stir in five-spice and 2 tablespoons soy sauce, cooking 1 minute until fragrant.
Spread the cooked rice into a baking dish, pressing down firmly. Scatter the seasoned pork evenly over the rice.
Whisk together crushed tomatoes, cream, ketchup and remaining soy sauce. Pour evenly over the rice and pork.
Pour the sauce over rather than stirring it in — keeping distinct layers is what gives this dish its characteristic texture when you scoop into it.
Sprinkle mozzarella evenly over the top. Bake at 200°C (400°F) for 20 to 25 minutes until the cheese is deeply golden and bubbling.
Let rest 5 minutes, then scatter with sliced scallions and serve straight from the baking dish.
Press the rice down firmly before adding toppings — loosely packed rice makes the casserole harder to portion neatly once baked.
Use day-old rice if you have it; it holds its shape better in the oven than freshly steamed rice.
Broil for the last 2 minutes if you want an extra deeply browned, bubbling cheese top, watching closely so it doesn't burn.
Seafood version: swap the pork for a mix of shrimp and squid, common in Taiwanese café versions of this dish.
Curry twist: add a teaspoon of curry powder to the tomato-cream sauce for a Japanese-influenced flavor also popular in Taiwan.
Vegetarian: use sautéed mushrooms and diced tofu in place of the pork.
Refrigerate in an airtight container for up to 3 days. Reheat covered in a 180°C (350°F) oven until warmed through, about 15 minutes; the microwave will make the cheese rubbery.
Baked rice casseroles topped with sauce and cheese became popular in Taiwan through café and diner culture, blending Western comfort-food formats with local seasoning like five-spice and soy sauce, and remain a common modern lunch option across the island.
Yes, ground chicken works well; it's leaner, so add an extra teaspoon of oil when browning to keep the filling from drying out.
This usually means the sauce wasn't reduced enough or the rice wasn't packed firmly. Make sure the crushed tomatoes and cream are well combined and pour evenly rather than pooling in one spot.
A mix of mozzarella and a sharper cheese like cheddar gives good melt and extra flavor; pre-shredded mozzarella tends to melt less smoothly than a block you grate yourself.
Per serving (380g / 13.4 oz) · 4 servings total
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