Description
A moist style of Pai Gu Fan where the pork is fried once then simmered in a secret soy-based master brine (Lu Zhi), letting the crust absorb the sauce to the limit.
Restaurants serving Braised Pork Rib Rice
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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
Instructions
- [Authentic Recipe]
- Pound pork loin, season with five-spice and soy, coat with sweet potato flour, and flash-fry in hot oil (just to set the surface).
- Prepare a 'Lu Zhi' (master brine) in another pot with soy sauce, rock sugar, star anise, cassia, scallions, ginger, and fried shallots, and bring to boil.
- Submerge the fried pork in this brine and simmer on low for 15-
- minutes.
- Done when the fried crust swells with sauce and the meat is tender enough to cut with chopsticks.
- Place the juice-laden pork on rice and drizzle extra brine over the top.
Learn more Spice, substitutes, tips
Key spices
Star anise and Fried shallots
Substitutes at Japanese supermarkets
Pork shoulder, Japanese simmering sauce
Pairing
Piping hot Clam Soup(Xian Tang)
Trivia
[For Everyone] Freshly fried is good, but Taiwanese gourmets prefer this 'Lu' (braising) technique. Since it stays tender even after cooling, it's a beloved bento staple.
Eating tips & etiquette
[Unique Eating] Place the jiggly, sauce-soaked crust and tender meat together on rice, breaking them down and mixing like a risotto!
Allergen
Wheat, Pork, Soy