Lu Rou Fan (Braised Pork Rice)
Taiwanese national food! Bukkake Rice with Octagonal Sweet and Molten Pork Belly
Description
Taiwan's absolute soul food: finely chopped skin-on pork belly simmered until meltingly soft in a special sweet and savory sauce with five-spice powder, served over rice.
Restaurants serving Lu Rou Fan (Braised Pork Rice)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Skin-on pork belly
- Fried shallots
- Rock sugar
- Thick soy sauce
- Star anise
Instructions
- [Authentic Recipe]
- Cut skin-on pork belly into 5mm-1cm strips (or small dice).
- Heat oil in a pot, sauté pork to render fat, add rock sugar to caramelize the meat's surface.
- The biggest secret: add massive amounts of homemade 'You Cong Su' (fried shallots), soy sauce, thick sweet Taiwanese soy sauce (Jiang You Gao), rice wine, five-spice powder, and star anise to release aromas.
- Pour water to cover, add boiled eggs, cover, and simmer on low for 1-
- hours until the pork skin turns gelatinous and the broth thickens heavily.
- Serve generously with broth over freshly cooked white rice, garnished with pickled daikon (or stir-fried mustard greens).
Learn more Spice, substitutes, tips
Key spices
Five-spice powder and Star anise
Substitutes at Japanese supermarkets
Pork shoulder block, Fried onions
Pairing
Cold Taiwan Beer and Braised Egg(Lu Dan)
Trivia
[Trend] In northern Taiwan, Lu Rou Fan refers to 'hand-cut pork belly'. Including the collagen-rich skin creates an intense umami so rich it makes your lips stick together.
Eating tips & etiquette
[Unique Eating] Use a soup spoon to break up the rice and sauce-soaked meat little by little, shoveling it in quickly with the tartness of pickled daikon as an accent!
Allergen
Wheat, Pork, Soy