#luroufan #luroufanrecipe #bestbraisedporkbellyrice
How to make fantastic Taiwanese Pork Belly Rice (Lu Rou Fan | 卤肉饭)
I thank Taiwan for introducing me to this dish. I can never find the perfect one here in Malaysia, so to satisfy my craving, I did my own. Here's how I did my version.
Ingredients
- 2 Eggs
- 2 Medium Red Onions
- 5 Cloves of Garlic
- 4 Shiitake Mushrooms
- 2 pcs Star Anise
- 1 tablespoon of Sugar
- 2 tablespoons of Shiao Xing wine (Chinese rice wine)
- 4 tablespoons of Apple Cider vinegar
- 2 tablespoons of light soy sauce
- 1 teaspoon of five spice powder
- A pinch of white pepper
- 500gm of Pork Belly
Cooking Instructions
1. Dice the mushrooms into small cubes
2. Mince the garlic and onions
3. Cut pork into 1 inch pieces
4. Start frying the pork with some oil over medium heat
5. Stir fry pork till the pork fat starts rendering
6. Add a little more oil onto the pan and fry up the onion and garlic with the pork
7. Then add the mushrooms, sauteing it a little before adding in the sugar
8. Mix into 2 tablespoons of Shiao Xing wine (Chinese rice wine)
9. Then add 4 tablespoons of Apple Cider vinegar
10. Then add in about 2 tablespoons of light soy sauce
11. After a little stir, then add a bowl of water to the pan
12. Bring to boil before adding in a teaspoon of five spice powder, a pinch of white pepper and the star anise
13. Simmer for about 5 minutes, then transfer to a slow cooker. Set slow cooker on high and cook for about 3 hours
14. You can continue braising the pork belly in the pan as well, just let is simmer, closed, for about 1 hour for this method
15. If you want a little side dish to your meal, just throw in a couple of cooked eggs in the last 30 minutes to braise them together
16. When done, serve it over a bed of white rice
Its absolutely delicious! By now, the pork belly would be so tender and the fat fully rendered, it melts in your mouth.
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