Braised Pork Rice (滷肉飯 - Lǔròufàn) - A Taiwanese Comfort Classic

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Braised Pork Rice (滷肉飯 - Lǔròufàn) - A Taiwanese Comfort Classic

Lǔròufàn, or Braised Pork Rice, is a quintessential Taiwanese comfort food. It features succulent, slow-braised pork belly, finely diced and simmered in a rich, savory, and slightly sweet soy-based sauce until it's incredibly tender and almost melts in your mouth. Served generously over hot steamed rice, this humble yet intensely flavorful dish is a staple found everywhere from bustling night markets to cozy family eateries across Taiwan. It's the ultimate culinary hug in a bowl.

Preparation Time: 20 minutes

Cooking Time: 1.5 - 2 hours

Total Time: Approximately 1 hour 50 minutes - 2 hours 20 minutes

Difficulty: Easy to Medium

Serve: 2

INGREDIENTS

  • Pork

ü  300g (approx. 0.66 lb) Pork Belly (五花肉), skin on, finely diced into 0.5-1 cm (0.2-0.4 inch) cubes.

  • Aromatics & Spices

ü  3-4 cloves Garlic (大蒜), minced.

ü  3-4 Shallots (紅蔥頭), finely minced (or 1/4 cup fried shallots/油蔥酥)

ü  2-3 slices Ginger (薑) thinly sliced.

ü  1 Star Anise (八角) (optional, for deeper aroma)

ü  Small pinch of Five-Spice Powder (五香粉) (optional, about 1/4 tsp)

  • Sauces & Seasonings

ü  3 tbsp Soy Sauce (醬油)

ü  1 tbsp Dark Soy Sauce (老抽) (for color)

ü  1 tbsp Shaoxing Wine (紹興酒)

ü  1-2 tbsp Rock Sugar (冰糖) or regular granulated sugar, to taste

ü  1/2 tsp White Pepper (白胡椒粉)

  • Liquid

ü  2-3 cups Hot Water or unsalted Pork/Chicken Stock (高湯), enough to cover the pork.

  • For Serving

ü  2 cups Cooked Steamed White Rice (白飯)

ü  Hard-boiled Eggs (滷蛋) (optional, 1-2 per person)

ü  Blanched Greens (e.g., bok choy,西兰花) (optional, for balance)

ü  Pickled Radish or Cucumber (小黃瓜), for garnish (optional)

Tools & Equipment

  • Medium pot or Dutch oven (heavy-bottomed is best)
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Small bowl (for optional hard-boiled eggs)

INSTRUCTIONS

  1. Prepare the Pork (10 minutes):
    • Rinse the pork- belly thoroughly. Pat dry.
    • Finely dice the pork belly into small 0.5-1 cm (0.2-0.4 inch) cubes. Ensure you include both fat and lean meat for the best texture and flavor.
  2. Render the Pork Fat (10-15 minutes):
    • Place the diced pork belly into a cold, dry heavy-bottomed pot or Dutch oven. Turn the heat to medium-low.
    • Cook slowly, stirring occasionally, until the fat renders out and the pork pieces start to crisp up and turn golden brown. This step is crucial for flavor and texture. Drain off most of the rendered fat, leaving just a tablespoon or two in the pot.
  3. Sauté Aromatics (3-5 minutes):
    • Add the minced garlic, minced shallots (or fried shallots), and ginger slices to the pot with the rendered pork. Sauté over medium-low heat until fragrant, about 2-3 minutes. Be careful not to burn shallots/garlic. If you use fresh shallots, cook them until golden and slightly crispy.
  4. Deglaze and Season (5 minutes):
    • Pour in the Shaoxing wine and let it simmer for about 30 seconds to deglaze the pot.
    • Add the soy sauce, dark soy sauce, rock sugar, white pepper, star anise (if using), and five-spice powder (if using). Stir well to coat the pork and dissolve the sugar.
  5. Simmer the Pork (1.5 - 2 hours):
    • Pour in enough hot water or stock to fully cover the pork mixture (start with 2 cups, add more if needed).
    • Bring the mixture to a gentle boil, then reduce the heat to very low. Cover the pot and simmer for at least 1.5 to 2 hours, or until the pork is incredibly tender and the sauce has thickened to a rich, glossy consistency. Stir occasionally to prevent sticking. The longer it simmers, the more flavor it develops.
    • Optional: If you add hard-boiled eggs, gently add them to the simmering sauce during the last 30-45 minutes to let them absorb the flavor.
  6. Adjust Seasoning:
    • Taste the sauce and adjust seasonings as needed. Add more soy sauce for saltiness, sugar for sweetness, or a pinch more white pepper.
  7. Serve:
    • Spoon a generous amount of the braised pork and its luscious sauce over hot steamed white rice.
    • Garnish with a halved hard-boiled egg and blanched greens if desired. Serve immediately.

Macros (Estimated per serving, highly variable based on ingredients and portion size)

v  Calories: 500-700 kcal

v  Protein: 25-35g

v  Carbohydrates: 50-70g (primarily from rice and sugar)

v  Fat: 25-40g (variable based on pork belly fat content and rendering)

v  Sodium: High (due to soy sauce - can be adjusted with low-sodium soy sauce)

Tips and Variations

  • Pork Quality: Using good quality pork belly with balanced layers of fat and lean meat is key for the best texture and flavor.
  • Rendering Fat: Don't skip rendering fat. It adds immense flavor and prevents the dish from being overly greasy.
  • Shallots: For an even more authentic flavor, use fresh shallots and fry them until crispy. Pre-fried shallots (油蔥酥) are a convenient alternative.
  • Rock Sugar: Rock sugar gives the sauce a beautiful sheen and a subtle, mellow sweetness. Regular granulated sugar works too, but rock sugar is preferred.
  • Thickening: The sauce naturally thickens as it simmers due to the rendered collagen from the pork. If you find it too thin after sufficient simmering, you can thicken it slightly with a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water), added gradually while stirring.
  • Leftovers: Lǔròufàn tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 3-4 days.
  • Serving Suggestions: Beyond rice, you can also serve Lǔròufàn over noodles, or as a topping for blanched vegetables.

Q&A

Q1- Can I use a different cut of pork?

A1: While pork belly is traditional and recommended for its fat-to-meat ratio, you can use pork shoulder (Boston butt) for a leaner version, but it might not be as tender or rich. Ensure it's finely diced.

Q2- Why is my Lǔròufàn not very flavorful?

A2: Common reasons include not simmering long enough, not rendering enough fat, or not using fresh and quality aromatics. Ensure you allow ample simmering time for the flavors to meld and the pork to break down.

Q3- How do I make the sauce thicker/thinner?

A3: For a thicker sauce, simmer uncovered for the last 15-30 minutes to reduce it, or add a cornstarch slurry. For a thinner sauce, simply add more hot water or stock to reach your desired consistency.

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