Lu Rou Fan (Braised Pork Rice Bowl)

Taiwanese-style braised pork rice bowl with aromatic spices. Flavorful and satisfying.

Ingredients

• 500g pork belly, cut into small cubes
• 4 shallots, thinly sliced
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon rice wine (Shaoxing wine)
• 1 tablespoon sugar
• 1/2 teaspoon five-spice powder
• 200ml water
• 2 hard-boiled eggs, peeled (optional)
• Steamed rice, for serving

Watch How to Make It

Instructions

1. 01Cook pork belly cubes in a dry pot over medium heat until the fat renders and edges crisp, about 5 minutes.
2. 02Push pork to one side. Add shallots and garlic, fry until golden and fragrant.
3. 03Add soy sauce, dark soy sauce, rice wine, sugar, and five-spice powder. Stir to coat the pork.
4. 04Pour in water and bring to a boil. Reduce heat to low.
5. 05Add boiled eggs if using. Cover and simmer for 45-60 minutes, stirring occasionally.
6. 06The sauce should reduce to a thick, glossy glaze. Serve over steamed rice with a halved egg on top.

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Gyudon (Japanese Beef Rice Bowl)

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