lu rou fan

Pork belly is braised in savory, rich sauce and smothered on top of rice. This is heaven in a bowl. Both pressure cooker and stove-top recipe included.

Pressure Cooker Lu Rou Fan (Taiwanese Braised Pork Belly Rice)

lbs pork belly (with skin on) pork

tsp cooking oil

water

eggs

garlic (finely minced)

cinnamon

ginger

star anise

shallots

Shaoxing wine

Tbsp dark soy sauce

Tbsp light soy sauce (more

sugar

Tbsp corn starch

onions

Cilantro leaves

You can prepare the hard-boiled eggs the day before and keep them in the refrigerator until ready to use

Press saute on instant pot. When it&#039;s hot enough, add the aromatics and stir fry until they are fragrant about 1 minute. Add the pork and let it cook until it started to change into opaque color. Add the seasonings. Pour in hot water. Stir to mix everything. Add the hard-boiled eggs in

Cover and lock the lid. Turn the steam release valve to seal. Press "pressure cooker" then "high pressure". Set timer to 20 minutes or 30-40 minutes for really tender pork belly. After the timer beeps, carefully release pressure immediately. Carefully unlock the lid and have a final taste and add more salt to your taste if needed

Turn the saute mode back on and bring to a boil. Give the cornstarch solution a stir and then pour into the pot and stir until the sauce is thickened. Turn off saute mode. Proceed to the serving step

Cooking with Instant Pot pressure cooker:

Preheat oil in the wok/skillet . When it&#039;s hot enough, add the aromatics and stir fry until they are fragrant about 1 minute. Add the pork and let it cook until it started to change into opaque color. Add the seasonings. Stir to mix everything and until the rock sugar started to melt. Get 2 cups of hot water ready for next step

Add 2 cups of the hot water and hard-boiled eggs in. Bring to a boil and then lower the heat to let it gently simmer away. Cover with the lid, leaving slightly ajar. Let it gently braise for the next 1 hour. Have a final taste, add more salt if needed. It should be savory with just a hint of sweetness. Once you are happy with the taste, bring the heat back up. Give the cornstarch solution a stir and pour it in and this will thicken the sauce further

Cooking on stove-top:

Serve by generously topping the white rice with the pork and its sauce. You can serve the hard-boiled egg whole or cut in half. Garnish with some chopped green onions, and cilantro leaves if you like

Serving:

Make this Ultimate Classic Taiwanese Comfort Food - Instant Pot Taiwanese Braised Pork (Chinese: 滷肉飯; Lu Rou Fan)! Mouthful of savory-sweet-umami melt-in-the-mouth tender juicy pork belly rice is super comforting &amp; satisfying to eat. You&#x27;ll fall in love with the gorgeously flavorful Lu Rou Sauce.

Instant Pot Taiwanese Braised Pork

(680 grams) pork belly ((with skin))

shallots shallots

garlic

(15 grams) ginger slices

(0.3 grams) bay leaves

½ teaspoon (0.8 grams) five spice powder

¼ teaspoon (1 grams) ground white pepper

(250 milliliters) cold water

(45 milliliters) Taiwanese soy sauce or regular soy sauce

(15 milliliters) dark soy sauce

(15 milliliters) Shaoxing wine

(15 milliliters) Chinese black vinegar

(29 grams) brown sugar

unsalted butter

onion

Brown Pork Belly in Instant Pot: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says &quot;HOT&quot; in order to induce a maillard reaction. Add 1 tsp (5ml) peanut oil in Instant Pot&#x27;s inner pot, then ensure the whole bottom is coated with oil. Lightly season the pork belly&#x27;s skin side with salt. Place pork belly&#x27;s seasoned skin side down in Instant Pot. Brown pork belly for roughly 5 minutes per side. Lightly season the other side of pork belly with salt. Then, brown the pork belly&#x27;s two thinner sides for 3 minutes per side. Set aside the browned pork belly.

Optional Flavor Enhancing Step - Caramelize Sugar: Add 1.5 tbsp (22g) unsalted butter in Instant Pot, then ensure the whole bottom is coated with melted butter. Add 2 tbsp (29g) brown sugar, then stir very occasionally. *Pro Tip: Ensure the sugar reaches a deep caramelized color (see photo). This process will take ~1.5 - 2 mins.

Saute Shallot and Garlic: Once the brown sugar has a deep brown color, add ¼ cup (60g) deep fried shallots (or minced shallot) in Instant Pot to stop the sugar from burning. Then, add in ginger slices and minced garlic. Saute for another minute.

Deglaze: Pour 1 tbsp (15ml) Shaoxing wine and 1 cup (250ml) cold water in Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Pressure Cook Pork Belly: Add in 2 - 3 (3g) star anise, 2 bay leaves, 3 tbsp (45ml) soy sauce, 1 tbsp (15ml) dark soy sauce, 1 tbsp (15ml) Chinese black vinegar, ½ tsp (0.8g) five-spice powder, ¼ tsp (1g) ground white pepper. Give it a quick mix, then turn off the heat. Slowly cut the pork belly into small strips (see photo), then place pork belly in Instant Pot, and give it a quick mix. *Pro Tip: Ensure the pork belly is partially submerged in the cooking liquid. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 20 minutes + 10 minutes Natural Release. After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Carefully open the lid.

Thicken Lu Rou Sauce: Remove &amp; discard the star anise and bay leaves. *Pro Tip: If you want to add in soft or hard boiled eggs, add them at this stage. Bring the delicious content to a simmer with the &quot;Saute More&quot; function. Let the content simmer for 3 - 10 minutes to break down the meat &amp; thicken the sauce. Stir occasionally.

Season &amp; Serve Taiwanese Braised Pork: Taste and season the Taiwanese Braised Pork Belly (for reference, we used 3 pinches of salt &amp; ~1 tsp white sugar here to balance &amp; further bring out the depths of flavors). Garnish with thinly sliced green onions, then serve on rice. Enjoy your delicious Classic Taiwanese Minced Pork!~ :)

Lu rou fan (滷肉飯) or &#39;braised pork rice&#39; is an extremely popular and much-loved comfort food in Taiwan. Delicious, generous and homely. What makes this dish truly special is the use of pork belly with the fat cooked to melt-in-your-mouth perfection. Most importantly, the perfect meat, fat, rice and sauce ratio. This recipe will show you just how to get it right!

Lu Rou Fan (Taiwanese Braised Pork Rice)

kg pork belly

garlic (minced)

cm / 1inch fresh ginger (minced (note 1))

shallots (finely sliced)

soy sauce

tbsp dark soy sauce

shaoxing wine (substitute: dry sherry)

tbsp brown sugar (substitute: rock or white sugar)

¼ tsp white pepper

tbsp neutral tasting oil (eg. sunflower oil)

chicken stock (or water)

fennel seeds

cinnamon bark

bay leaves

Place spices into a muslin spice bag (or reusable ones). Ensure spices are locked in.

Make the spice bag

Rinse pork belly under the tap with cold water then submerge in a large pot of cold water. Ensure there is enough water to cover the entire pork belly. Bring up to boil over the stove at high heat. Off-white foam/scum will float to the top of the pot. These are impurities. Once boiling, carefully discard the water and wash the pork under the tap.

Pat the pork belly dry with paper towels. With a sharp knife, thinly slice the pork to about 1cm (just under ½ inch) thick then dice. See the image in the post above for reference. (note 3)

Prepare (remove impurities) and cut the pork belly

In a wok or medium-sized pan, fry shallots with oil at medium heat until deep golden. Remove half of the fried shallots into a bowl and set aside for later.

Add garlic and ginger into the pan, stir fry until aromatic then add diced pork. Stir fry on high heat for about 3 minutes. Deglaze with shaoxing wine and cook for a further minute.

Transfer the pork mixture to a heavy-based pot with a lid. I used a cast-iron pot. Add soy sauce, dark soy sauce, white pepper, sugar, water/stock and spice bag.

Bring up to boil then reduce heat to low (as low as your stove can get). Lid on and cook for 2½ hours.

Braise the pork belly

Whilst the pork is braising, boil and peel eggs.

After 2½ hours of braising, mix in boiled eggs and braise on low heat with the lid on for a further 30 minutes. With 10 minutes left to go, turn the eggs for even colouring/seasoning and mix in reserved fried shallots.

Remove spice bag just before serving.

Boil eggs and finish off

Scoop a ladle or two into a bowl of rice with an egg, some Asian greens and (optional) pickled radish.

To serve

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646910111/njthvyb0dnqbk3zl99ze.mp4

Lu rou fan (滷肉飯) or braised pork rice is extremely popular and much-loved comfort food in Taiwan. Delicious, generous and homely. What makes this dish truly special is the use of pork belly with the fat cooked to melt-in-your-mouth perfection. Most importantly, the perfect meat, fat, rice and sauce ratio. This recipe will show you just how to get it right!

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Instant Pot Taiwanese Braised Pork

Lu Rou Fan (Taiwanese Braised Pork ...

Top 3 lu rou fan recipes from across the web

The most viewed lu rou fan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pressure Cooker Lu Rou Fan (Taiwane...

Instant Pot Taiwanese Braised Pork

Lu Rou Fan (Taiwanese Braised Pork ...

The most viewed lu rou fan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine