Taiwanese braised pork rice — slowly braised fatty pork in soy, rice wine and star anise, served over white rice.
Lu rou fan (braised pork rice) is Taiwan's most comforting and soulful dish — small pieces of fatty pork belly braised for hours in a dark, fragrant sauce of soy sauce, rice wine, sugar, star anise and five spice until the meat is meltingly tender and the sauce is a glossy, almost gelatinous, deeply flavoured gravy. A ladle of this extraordinary braised pork over a bowl of white rice, with a side of braised egg and pickled mustard greens, is Taiwan's definitive comfort food. Every shop, grandmother and lunch box restaurant has its own version.
Serves 6
Place pork belly cubes skin-side down in a cold pan. Heat gradually until fat renders, then fry until lightly golden. Drain off excess fat.
Add fried shallots (or fry raw shallots until golden). Add to the pork.
Add dark soy, light soy, rice wine, sugar, star anise and five spice. Stir to combine.
Add water. Bring to a boil, then reduce to very low heat. Simmer covered for 1 hour, stirring occasionally.
Add peeled hard-boiled eggs. Continue simmering 45 more minutes until the pork is very tender and the sauce is dark, glossy and thickened.
Ladle pork and sauce over bowls of steamed rice. Halve an egg and place alongside. Add pickled mustard greens. Serve with the braising sauce poured generously over everything.
Pork belly with skin is important — the collagen in the skin thickens the sauce into a beautiful glaze.
Fried shallots (available in bags at Asian stores) are a legitimate shortcut that gives excellent results.
The dish improves dramatically overnight — make it the day before if possible.
Some versions add a piece of dried tangerine peel for additional citrus fragrance.
Minced pork (coarse mince) is used in some regional versions instead of cubed belly — it cooks faster.
Refrigerate for 5 days. Freezes excellently for 3 months. Reheat gently, adding a little water if the sauce has solidified.
Lu rou fan has been debated — some claim it originates from Fujian province in China and was brought to Taiwan by mainlanders; others assert it is a distinct Taiwanese development. Either way, it has become one of Taiwan's most universally beloved foods, eaten for breakfast, lunch and dinner, in cheap lunch box restaurants and upscale restaurants alike. It is one of the defining dishes of Taiwanese culinary identity.
A minimum of 1.5 hours is needed for the pork to become tender. 2 hours gives better results; some versions are cooked for 3 hours. The sauce should be glossy and thick — if it is thin, simmer uncovered for the final 20 minutes.
Per serving · 6 servings total
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