Pork

Taiwanese Braised Pork Rice (Lu Rou Fan)

Yum
2014-10-26-16-53-45_deco
 When the kids ask for second serving, you know it is good. Even I went for seconds too, and I was so glad to have left over so I get to eat it for lunch the next day! Yay! I can’t rave enough how much I love this… the pork was braised till it was tender and that sauce… yuuuuummmmmm! I’m salivating really badly as I write this. I might just have to make it again tomorrow!
 
If you have never tried Taiwanese braised pork in your life, I urge you to try this recipe. Some people make it with pork belly, but I personally thought it was a little too fatty, another option is to make it with minced pork. Which is the meat of choice the next time I make this. I chose pork shoulders because I wanted to be able to taste the little pieces of meat. I think minced meat will melt away in my mouth after all that braising, which may not be a bad thing too! Anyhow, please make this and make it soon okay? I promise, you are going to like it 🙂
 
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Taiwanese Braised Pork Rice (Lu Rou Fan)
Serves 4
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Ingredients
  1. 500g pork shoulders, diced (Chicken works too)
  2. 5 slices ginger
  3. 3 cloves garlic, minced
  4. 1 stick cinnamon
  5. 1 star anise
  6. 1-2 tsp 5 spice powder
  7. 4 hard boiled eggs, shells removed
  8. 1 med piece rock sugar
  9. 1/4 cup crispy fried shallot, crushed into small pieces
  10. 1/4 cup dark soy sauce
  11. 2 tbsp shao xing wine
  12. 2 cups water
  13. 1 tbsp oil
  14. Xiao bai cai / bak choy for serving
  15. Chopped chinese parsley for garnishing
Instructions
  1. Heat wok on med high with 1 tbsp oil.
  2. Cook pork until no longer pink, and allow the juices to cook until dry.
  3. Add garlic, and ginger slices.
  4. Stir-fry for a minute.
  5. Add rock sugar, cinnamon, and star anise.
  6. Then add wine, dark soy sauce, 5 spice powder, and toss to coat meat.
  7. Pour in fried shallots, 2 cups water, bring to boil and lower heat to medium.
  8. Cover and allow to cook for 20 minutes.
  9. Add your eggs into the meat and sauce.
  10. Cover and allow to cook for 10 minutes.
  11. Turn the egg to make sure sauce coats the egg.
  12. Cover and cook for another 10 mins or until sauce thickens.
  13. Serve over steamed white rice with egg and xiao bai cai.
  14. Garnish with chopped chinese parsley.
Adapted from Yummly
Adapted from Yummly
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
 

 

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8 Comments

  • Reply
    Zoe
    13 November, 2014 at 4:23 am

    Hi Shar Kay,

    This braised pork rice look deeply infused with flavours! 2nd serving??? I will need more than two!!! :p

    Zoe

  • Reply
    Chan May Li
    28 January, 2016 at 5:03 am

    Your braised pork dish looks so yummy.

  • Reply
    Grace
    26 February, 2016 at 2:33 pm

    Hi Sharon,

    This dish really makes me drool just by looking at the picture n I m so tempted to make it now!!!

    I hv some pork shin meat in my fridge. Will that do or I need to use shoulder meat?

    Thank u!

    • Reply
      Sharon Lam
      26 February, 2016 at 8:45 pm

      Thank you, Grace! I usually use shoulder or minced meat as I want my pork to be tender. But I dont see why you cant use other cuts.

  • Reply
    Elyn teo
    28 November, 2016 at 8:45 am

    Hi Sharon, I cooked this fish last night. Very nice and the taste very close to the original.. 😋 thank you for sharing and I love your posts.. Easy to follow and cook. Thanks again … 感恩♥

    • Reply
      Sharon Lam
      28 November, 2016 at 7:24 pm

      Hi Elyn! I just made this again 2 days ago too. Great minds! Thank you for the wonderful feedback, and I’m really glad you enjoyed it. 🙂

  • Reply
    Janet Low
    30 November, 2016 at 2:47 pm

    Hi Sharon,
    I am cooking again for tonight’s dinner. Second time cooking this. Very yummy indeed. Thank you for sharing your recipe. 😋😘
    Janet

    • Reply
      Sharon Lam
      1 December, 2016 at 5:02 pm

      So happy that you are enjoying this! Most welcome, Janet! 😀

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