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Servings:

Slow Cooked Taiwanese Braised Pork (Lu Rou Fan)

This beloved Taiwanese comfort food is the perfect meal prep dish for a weekday lunch or dinner. Slowly cooking the pork with all spices and seasonings for 2 hours creates that flavorful, juicy, rich, and tender taste that just melts in your mouth. It is best served as a rice bowl dish with freshly cooked rice, bok choy, and braised boiled eggs. This Slow Cooked Taiwanese Braised Pork (Lu Rou Fan) is definitely a game changer.

Total Time

2hr 20min

5.0

2 Ratings

Author: Peidi Lee

Servings:

Ingredients

•

1.5 lb

Pork Belly

•

1 Tbsp

Cooking Oil

•

Dried Shiitake Mushrooms

•

1/2 cup

Fried Shallots

or Fried Onions

•

1/2 in

Fresh Ginger , sliced

•

3 cloves

Garlic , minced

•

1/2 cup

Light Soy Sauce

•

2 Tbsp

Brown Sugar

•

2 Tbsp

Shaoxing Cooking Wine

•

1 Tbsp

Dark Soy Sauce

or Soy Sauce

•

1 tsp

Chinese Five Spice Powder

•

Star Anise

•

Eggs , boiled, peeled

•

as needed

Hot Water

For Serving

•

1 1/3 cups

White Rice

(optional)

•

1/4 cup

Pickled Red Onions

(optional)

•

2 1/2 cups

Bok Choy

(optional)

•

1/2 tsp

Black Sesame Seeds

(optional)

Cooking Instructions

Heat the dutch oven over high heat add Cooking Oil (1 Tbsp) and sauté the Pork Belly (1.5 lb) until it turns golden brown and the fat renders out.

Add Fresh Ginger (1/2 in) , Garlic (3 cloves) , Brown Sugar (2 Tbsp) , and stir fry until sugar is dissolved.

Add the Dark Soy Sauce (1 Tbsp) , Light Soy Sauce (1/2 cup) , and Shaoxing Cooking Wine (2 Tbsp) wine. Stir well.

Then add Chinese Five Spice Powder (1 tsp) , Dried Shiitake Mushrooms (10) , Fried Shallots (1/4 cup) , and Star Anise (1) Mix well and cook for 1-2 mins.

Add the mushroom soaking water, and hot Water (as needed) into the pot to just cover the pork. Bring to a boil. Then cover with a lid. Continue cooking on low heat for 1.5-2 hrs. If you want to serve it with boiled eggs, you can add them to braise with pork now.

Remove the lid and turn the heat to high to thicken the sauce, and cook for 5-10 more minutes. Stirring occasionally to prevent sticking. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left.

Ladle the pork over cooked White Rice (1 1/3 cups) . Top with Bok Choy (2 1/2 cups) , boiled Eggs (4) , Pickled Red Onions (1/4 cup) , Fried Shallots (1/4 cup) , and Black Sesame Seeds (1/2 tsp) . Serve warm.

Nutrition Per Serving

CALORIES

684

FAT

52.7 g

PROTEIN

15.3 g

CARBS

35.1 g