Entree: Taiwan – 滷肉飯 ➤ Lǔ ròu fàn (Soy-braised minced pork served over steamed rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) pork belly, cut into small dice
- 2 tbsp (30 ml) vegetable oil
- 6 large shallots, thinly sliced
- 4 cloves garlic, smashed (about 12 g)
- 2 tbsp (30 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 3 tbsp (45 ml) rice wine (or Shaoxing wine)
- 2 tbsp (28 g) rock sugar or brown sugar
- 1 tsp (2 g) Chinese five-spice powder
- 2 whole star anise
- 1 small cinnamon stick
- 2 cups (480 ml) water or low-sodium chicken stock
- 4 large eggs, hard-boiled, approx. 200 g
- 1 tsp (5 ml) toasted sesame oil
- 1/2 tsp (3 g) ground white pepper
- 1 tbsp (15 g) finely chopped cilantro or scallions for garnish
- 4 cups (800 g) steamed jasmine rice, hot
- Optional: 1/2 cup (120 g) pickled mustard greens or preserved vegetables, chopped

Instructions

1. Heat the vegetable oil in a heavy pot or Dutch oven over medium heat. Add the sliced shallots and cook, stirring, until deep golden brown and fragrant; remove half the shallots and set aside for garnish.
2. Add the diced pork belly to the pot and cook over medium-high heat until the fat renders and the pieces are browned on all sides, 6–8 minutes.
3. Stir in the garlic, five-spice powder, star anise, and cinnamon stick and cook 1 minute until aromatic.
4. Add the light soy sauce, dark soy sauce, rice wine, and rock sugar. Stir to combine and allow the sugar to melt, scraping any brown bits from the bottom of the pot.
5. Pour in the water or stock to barely cover the pork. Bring to a simmer, then reduce heat to low, cover partially, and braise gently for 40–50 minutes until the pork is tender and the sauce has thickened. Stir occasionally and adjust liquid if necessary.
6. Add the hard-boiled eggs to the pot during the last 10–15 minutes of braising so they absorb the sauce color and flavor.
7. Remove the cinnamon stick and star anise. Stir in the sesame oil and white pepper, and taste to adjust seasoning.
8. Serve the braised pork and eggs over hot steamed jasmine rice. Top with reserved fried shallots and chopped cilantro or scallions, and offer pickled mustard greens on the side if using.