Entree: China – Taiwanese Chinese – 滷肉飯 ➤ Lǔ ròu fàn (Soy-braised minced pork and pork belly served over steamed rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) pork belly, skin removed, cut into 1/4–1/2 inch (6–12 mm) dice
- 8 oz (225 g) ground pork (or use additional diced pork belly)
- 3 tbsp (45 ml) vegetable oil
- 4 large shallots, thinly sliced, approx. 1 cup (150 g)
- 4 garlic cloves, smashed and minced, approx. 1 oz (28 g)
- 2 tbsp (30 ml) Shaoxing wine
- 1/4 cup (60 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 2 tbsp (25 g) rock sugar or light brown sugar
- 1 1/2 cups (360 ml) water or low-sodium chicken broth
- 2 star anise
- 1 small cinnamon stick (about 1.5 inches / 4 cm)
- 1/2 tsp (2.5 g) five-spice powder
- 1/2 tsp (2.5 g) ground white pepper
- 4 large eggs, approx. 1.75 oz (50 g) each, hard-boiled and peeled (optional)
- 4 cups (800 g) cooked steamed short-grain rice, for serving
- 1/2 cup (60 g) pickled mustard greens or pickled radish, rinsed and chopped (optional)
- 2 scallions, thinly sliced, for garnish

Instructions

1. Pat the pork belly pieces dry. In a heavy Dutch oven or deep skillet over medium-high heat, add oil and brown the diced pork belly until the fat renders and edges are golden, about 6–8 minutes.
2. Add the ground pork and continue to cook, breaking it up with a spoon, until no longer pink and beginning to brown, about 4–5 minutes.
3. Stir in sliced shallots and minced garlic; cook until softened and fragrant, about 4 minutes, taking care not to burn the garlic.
4. Add Shaoxing wine and deglaze the pan, scraping up browned bits. Stir in light soy sauce, dark soy sauce, and rock sugar until sugar dissolves.
5. Add water or chicken broth, star anise, cinnamon stick, five-spice powder, and white pepper. Bring to a gentle simmer, reduce heat to low, cover partially, and braise until pork is very tender and sauce has thickened slightly, about 45–60 minutes. Stir occasionally and skim excess fat as desired.
6. If using hard-boiled eggs, gently add peeled eggs to the braising liquid in the last 15–20 minutes so they absorb color and flavor.
7. Remove star anise and cinnamon stick. Taste and adjust seasoning with a little extra soy sauce or sugar if needed. If sauce is too thin, increase heat and reduce uncovered until glossy.
8. To serve, spoon steamed rice into bowls, top with generous ladlefuls of braised pork and sauce, add a marinated egg if used, and garnish with chopped pickled greens and scallions.