Entree: Taiwan – 滷肉飯 ➤ Lǔ ròu fàn (Braised Pork Rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 lb (454 g) ground pork, preferably with some fat
- 3 tbsp (45 ml) vegetable oil or lard
- 6 shallots, thinly sliced (approx. 6 oz / 170 g)
- 4 cloves garlic, minced (approx. 12 g)
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine or dry sherry
- 2 tbsp (25 g) brown sugar or rock sugar, crushed
- 1 1/2 cups (360 ml) water or low-sodium chicken stock
- 2 whole star anise (approx. 2 g)
- 1 small cinnamon stick (approx. 2 g)
- 1/2 tsp (2 g) five-spice powder
- 4 large eggs, hard-boiled and peeled (approx. 50 g each)
- 4 cups (approx. 800 g) steamed short-grain rice
- 2 tbsp (30 ml) pickled mustard greens, finely chopped (optional)
- 2 scallions, thinly sliced (approx. 30 g) for garnish
- White pepper and salt to taste

Instructions

1. Heat the oil or lard in a medium saucepan over medium heat. Add the sliced shallots and cook, stirring, until soft and starting to brown, about 6–8 minutes.
2. Add the minced garlic and cook 30 seconds more. Increase heat to medium-high and add the ground pork. Break the pork up with a spatula and brown until no longer pink and beginning to render fat, about 6–8 minutes.
3. Stir in the light soy sauce, dark soy sauce, Shaoxing wine, and brown sugar until the sugar dissolves. Add the star anise, cinnamon stick, and five-spice powder; stir to combine.
4. Pour in the water or stock, bring to a simmer, then reduce heat to low. Cover and braise gently for 25–35 minutes, stirring occasionally, until the sauce is glossy and slightly reduced. Skim excess fat if desired.
5. Meanwhile, simmer the peeled hard-boiled eggs in the braising liquid for 5–8 minutes to let them absorb flavor, then remove and set aside. Continue reducing the sauce uncovered if it needs thickening.
6. Taste and adjust seasoning with white pepper and salt. Stir in chopped pickled mustard greens if using.
7. To serve, mound steamed short-grain rice into bowls, spoon generous amounts of braised pork and sauce over the rice, halve the braised eggs and place on top, and garnish with sliced scallions.