Lu Rou Fan - Taiwanese Braised Pork Rice

Lu Rou Fan is a beloved Taiwanese dish consisting of braised pork served over steamed white rice. The pork is slowly cooked with soy sauce, rice wine, sugar, garlic, and a blend of aromatic spices such as star anise and cinnamon, resulting in a savory, slightly sweet sauce. The dish is typically garnished with chopped green onions, fried shallots, or pickled vegetables, adding texture and flavor. Known for its comforting and rich taste, Lu Rou Fan is a popular and hearty meal in Taiwanese cuisine.

Ingredients

- 500g Pork, cut into smaller pieces

- 150g  onion, chopped or shallots

- 3-4 Cloves garlic, minced

- 20ml Light soy sauce 

- 40ml Dark soy sauce

- 30 ml Cooking wine 

- 30ml Oyster sauce 

- 10g Sugar 

- 1 tsp Five spice powder

- 1 tsp White pepper

- 600ml Water

- 6 Hard boiled eggs (optional)

Instructions

1. Prepare ingredients:

- Cut pork into pieces.

- Peel and finely mince the garlic cloves.

- Place the eggs in a pot of cold water. Bring to a boil and let them cook for 8-10 minutes. Remove the eggs and place them in a bowl of ice water to cool. Once cooled, peel the eggs and set aside.

2. Cook:

- In a pot, add enough oil to cover the bottom. Heat over medium-high heat and add the minced garlic and onion. Fry until fragrant and slightly golden, about 1-2 minutes.

- Add the pork to the pot. Stir fry over high heat until the pork is browned and some fat has rendered out, about 5-7 minutes.

- Add the light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, five spice powder, and white pepper. Toss the pork to evenly coat with the seasonings.

- Pour in water. Cover the pot and bring to a boil.

- Once boiling, reduce the heat to medium-low. Simmer for 45 minutes, or until the pork is tender and the flavors have melded together.

- If using hard boiled eggs, add them to the pot during the last 10 minutes of cooking. This will allow the eggs to absorb the flavors of the sauce.

- Taste the dish and adjust seasoning if needed. Add more soy sauce or salt if necessary.

- Remove the pot from heat. Serve the pork and eggs over steamed rice, spooning the sauce over the top. Enjoy!