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Lu Rou Fan, or braised pork rice, is a beloved Taiwanese comfort food featuring savory minced pork served over steamed rice. Often enjoyed as a quick meal or during festive occasions, this dish reflects the rich culinary heritage of Taiwan, showcasing its flavors and warming essence.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the ground pork or chopped pork belly and cook until browned and crispy. Break up the meat with a spoon as it cooks.
Add the finely chopped onion to the pot and sauté until it becomes translucent.
Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
Stir in the soy sauce, dark soy sauce, rice wine, brown sugar, and five-spice powder.
Add the star anise and mix well.
Pour in the water or chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for about 1 hour, stirring occasionally. If using, add the hard-boiled eggs to the pot during the last 30 minutes of simmering to let them absorb the flavors.
Taste the braised pork and adjust the seasoning if needed.
Enjoy your meal!
Lu Rou Fan is a traditional Taiwanese dish consisting of braised pork served over rice, known for its savory and aromatic flavors.
Lu Rou Fan originates from Taiwan, where it has become a staple in local cuisine and is enjoyed by many.
The key ingredients include ground pork or pork belly, soy sauce, dark soy sauce, onion, garlic, and ginger.
Lu Rou Fan takes approximately 75-90 minutes to prepare and cook.
Lu Rou Fan is often served with pickled vegetables, a boiled egg, or steamed greens for a complete meal.