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Taiwanese Braised Pork Rice (Lu Rou Fan)

Servings: 4
Author: Sharon of Delishar

Ingredients

  • 500 g pork shoulders diced (Chicken works too)
  • 5 slices ginger
  • 3 cloves garlic minced
  • 1 stick cinnamon
  • 1 star anise
  • 1-2 tsp 5 spice powder
  • 4 hard boiled eggs shells removed
  • 1 med piece rock sugar
  • 1/4 cup crispy fried shallot crushed into small pieces
  • 1/4 cup dark soy sauce
  • 2 tbsp shao xing wine
  • 2 cups water
  • 1 tbsp oil
  • Xiao bai cai / bak choy for serving
  • Chopped chinese parsley for garnishing

Instructions

  • Heat wok on med high with 1 tbsp oil.
  • Cook pork until no longer pink, and allow the juices to cook until dry.
  • Add garlic, and ginger slices.
  • Stir-fry for a minute.
  • Add rock sugar, cinnamon, and star anise.
  • Then add wine, dark soy sauce, 5 spice powder, and toss to coat meat.
  • Pour in fried shallots, 2 cups water, bring to boil and lower heat to medium.
  • Cover and allow to cook for 20 minutes.
  • Add your eggs into the meat and sauce.
  • Cover and allow to cook for 10 minutes.
  • Turn the egg to make sure sauce coats the egg.
  • Cover and cook for another 10 mins or until sauce thickens.
  • Serve over steamed white rice with egg and xiao bai cai.
  • Garnish with chopped chinese parsley.

Notes

Adapted from Yummly