Taiwanese Braised Minced Pork Over Rice – Lu Rou Fan

Taiwanese Braised Pork Over Rice – Lu Rou Fan is a typical street food in Taiwan that you can find almost every little town or district. The ingredients are simple but the flavor is rich and aromatic that you can probably smell the from the end of the block from the food vendor.

Simply pour over the rice to complete the main course, and the balance of the fat and lean meat from the pork belly will bring out the flavor even more. In addition to really nicely cooked rice, a simple meal is totally complete.

The key ingredient is the pork belly with fat and skin on is the best, but if you can’t find one with the skin on that would be fine. Just don’t trim off the fat, because fat is bringing out more flavor. The second key ingredient is shallots, almost all the typical Taiwanese food cooked with shallots or fried shallots. It gives the umami even more intense.

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See the recipe below, and let me know if you have the chance to make it by leaving me a comment. Enjoy !! 🙂

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Taiwanese Braised Pork Rice (Ru Rou Fan) 滷肉飯

Delicious Taiwanese Braised Pork Over Rice

Course Dinner, lunch, Main Course

Cuisine Chinese, Taiwanese

Keyword taiwanese lu rou fan

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 2 People

Ingredients

• 1.5 Lbs Pork Belly with skin or fat on cut in strips
• 2 Shallots sliced or minced
• 8 cloves Garlic minced
• 2 stalks Green Onion
• 2 Tbsp Brown Sugar
• 2 Tbsp Oyster Sauce
• 1/3 Cup Sake
• 1 Tbsp Soy Sauce
• 2 Bay leaves
• 2 Anise

Instructions

• Cut Pork Belly in strips with fat or skin on
• Mince the garlic and shallots
• Place the trimmed pork belly into cast iron or stew pot with medium heat cook until slightly brown and juice coming out
• Add Shallots cook until the aroma comes out
• Stir in the brown sugar and mix well
• Add oyster sauce, garlic, green onion, sake, soy sauce, white pepper powder and mix well
• Add water just enough amount to cover the meat, bay leaves and anise.
• Cook under medium heat for about 55 minutes, until the sauce is darker and thicker
• The braised pork is ready to serve over rice.

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