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lu rou fan (taiwanese braised pork rice bowl)

4.9

(21)

thewoksoflife.com
Your Recipes

Prep Time: 20 minutes

Cook Time: 100 minutes

Total: 120 minutes

Servings: 4

Cost: $12.24 /serving

Ingredients

Remove All ยท Remove Spices ยท Remove Staples

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Instructions

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Step 1

Bring a medium pot of water to a boil, and blanch the chopped pork belly for 2 minutes. Drain and set aside.

Step 2

Heat the oil in a wok over low heat, and add the sugar. Cook the sugar until it starts to melt and then add the onions. Turn up the heat to medium high and stir-fry the onions for a minute. Add the mushrooms and stir-fry for another couple minutes.

Step 3

Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be tied in cheese cloth), along with the peeled hardboiled eggs and turn the heat to the lowest setting. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.

Step 4

At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.

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