Braised Pork Rice
A comforting Taiwanese classic featuring tender, savory pork slowly braised in a rich soy-based sauce, served over steamed rice. The pork becomes melt-in-your-mouth delicious as it simmers, absorbing the flavors of soy, five spice, and caramelized onions.
Story
This classic dish, known as Lu Rou Fan in Chinese, is a staple of Taiwanese home cooking. The key is low and slow cooking—the pork needs time to transform from tough cuts into silky, succulent bites that cling to each grain of rice.
Ingredients
Pork belly
1 pound, cut into 1/2-inch cubes
Vegetable oil
2 tablespoons
Yellow onions
2 medium, finely diced
Garlic cloves
4, minced
Light soy sauce
1/4 cup
Dark soy sauce
2 tablespoons (for color)
Rock sugar or brown sugar
2 tablespoons
Chinese five spice powder
1/2 teaspoon
Chicken broth or water
1 cup
Hard-boiled eggs
4, peeled
Steamed rice
4 servings
Instructions
1
Sear the pork
Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add pork cubes in a single layer and cook without stirring for 3-4 minutes until deep golden brown on one side. Flip and brown the other sides, then remove pork and set aside.
2
Build the aromatics
In the same pot, add the diced onions and cook for 5-6 minutes until deeply caramelized and soft. Add garlic and cook for another minute until fragrant. Sprinkle the sugar over the onions and let it melt and caramelize slightly.
3
Braise the pork
Return the pork to the pot. Add light soy sauce, dark soy sauce, five spice powder, and chicken broth. Stir everything together, bring to a gentle simmer, then reduce heat to low. Cover and cook for 1 to 1.5 hours, stirring occasionally, until pork is incredibly tender and sauce has thickened.
4
Add eggs and serve
Add the peeled hard-boiled eggs during the last 20 minutes of cooking so they absorb the savory sauce. Taste and adjust seasoning if needed. Serve hot over steamed rice, spooning extra sauce over the top.
