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
3.8
4 Ratings
Author: Peidi Lee
Servings:
8
Ingredients
•
1.5
lb
Pork Belly
•
1
Tbsp
Cooking Oil
•
10
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
•
1
Star Anise
•
4
Eggland's Best Classic Eggs
, boiled, peeled
•
as needed
Hot
Water
For Serving
•
1 1/3
cups
White Rice
(optional)
•
4
Tbsp
Pickled Red Onions
(optional)
•
2 1/2
cups
Bok Choy
(optional)
•
1/2
tsp
Black Sesame Seeds
(optional)
Cooking Instructions
1.
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.
2.
Add Fresh Ginger (1/2 in), Garlic (3 cloves), Brown Sugar (2 Tbsp), and stir fry until sugar is dissolved.
3.
Add the Dark Soy Sauce (1 Tbsp), Light Soy Sauce (1/2 cup), and Shaoxing Cooking Wine (2 Tbsp) wine. Stir well.
4.
Then add Chinese Five Spice Powder (1 tsp), Dried Shiitake Mushrooms (10), Fried Shallots (4 Tbsp), and Star Anise (1) Mix well and cook for 1-2 mins.
5.
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.
6.
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.
7.
Ladle the pork over cooked White Rice (1 1/3 cups). Top with Bok Choy (2 1/2 cups), boiled Eggland's Best Classic Eggs (4), Pickled Red Onions (4 Tbsp), Fried Shallots (4 Tbsp), 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
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