Braised Pork Belly Rice (Lu Rou Fan)
Lu Rou Fan is a well-known traditional dish from Taiwan. The main ingredients are pork belly, eggs, and rice. The dish is rich but not greasy, with a perfect balance of sweet and savory flavors and an enticing aroma. The tender, flavorful braised pork, coated in a thick, rich sauce, is served over a bowl of glistening white rice. Each grain of rice absorbs the dark, savory sauce, making every bite incredibly tempting and delicious!
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Lu Rou Fan is a dish you’ll never tire of, and it’s easy to make at home. With these tips, you can cook soft, flavorful, and rich-but-not-greasy Lu Rou Fan yourself.
1.Choosing Pork Belly:
For the best results, use fresh pork belly with skin on. The ideal cut is evenly marbled with fat, providing a perfect balance of lean and fatty meat. This ensures a rich, aromatic flavor without being greasy, giving it an excellent texture.
You can also marinate the pork belly in advance to make it even more tender. To marinate: cut the pork belly into small pieces and mix with a suitable amount of light soy sauce, cooking wine, and a pinch of sugar. Let it marinate in the refrigerator overnight.
2.Caramelizing Sugar:
Caramelizing sugar, using either white sugar or rock sugar, is a crucial step in preparing braised pork belly. This technique enhances the dish by improving its color, adding a touch of sweetness, and reducing any unpleasant odors, while also enriching the overall flavor. When using rock sugar, it’s important to be especially mindful of the heat, as the sauce can thicken more quickly during the reduction process.
3.Cooking Braised Pork Belly:
Render the Fat: When browning the pork belly, try to render out as much fat as possible. This will help ensure the final dish is not overly greasy.
Use Hot Water: Always add hot water, not cold, when you need to add water to the pot. Cold water can cause the meat to contract and become tough. The water should just cover the meat. Monitor the heat to avoid reducing the sauce too much, as this can result in a dry dish that won't pair well with rice.
Simmer on Low Heat: It's essential to simmer the braised pork belly over low heat for at least 30 minutes. This slow cooking process helps tenderize the meat and meld the flavors.
Add Eggs: Consider adding some eggs to cook with the pork belly. This not only helps the sauce reduce more quickly but also allows the eggs to absorb the flavorful braising liquid, enhancing their taste.
4.Cooking Rice:
To achieve perfectly cooked rice, aim for grains that are distinct yet plump, slightly sticky but not too much, and fully cooked with a bit of chewiness. This texture will allow the rice to absorb the braising sauce without losing its individual grain structure.
5.Side Dishes:
Serve the braised pork belly with eggs and green vegetables. The eggs provide additional protein, while the vegetables offer essential vitamins. This combination helps balance the meal's nutritional content, contributing to a healthier diet.
INGREDIENTS
MAIN INGREDIENTS
- 14 oz pork belly
- 1 bowl of cooked white rice
ACCESSORIES
- 1 head baby cabbage (about 7 oz)
- 4 eggs
SEASONINGS
- 1 piece of ginger
- 3 star anise
- 20 peppercorns
- 2 teaspoons white sugar
- 2 teaspoons salt
- Cooking oil (as needed)
- Soy sauce (as needed)
- Cooking wine (a splash)
DIRECTIONS
STEP 1
Cut 1 piece of ginger into slices.
STEP 2
Cut 14 ounces of pork belly into rectangular chunks about 1/2 to 3/4 inch in size.
STEP 3
Cut a 7-ounce baby cabbage into 6 equal wedges.
STEP 4
Fill a pot with enough water and add 4 eggs.
STEP 5
Cover the pot and boil on high heat for 5 minutes.
STEP 6
Turn off the heat and let the eggs sit for 5 minutes, then remove.
Tips:
Place the eggs in cold water to cool. This makes them easier to peel. You can also substitute quail eggs.
STEP 7
Heat a suitable amount of oil in a pan, add 2 teaspoons of sugar, and stir until melted.
STEP 8
Add the pork belly and stir-fry until the surface is slightly browned.
STEP 9
Add the sliced ginger, 3 star anise, and 20 peppercorns, Stir-fry until fragrant.
STEP 10
Pour in a suitable amount of soy sauce and stir-fry until the pork is evenly colored.
STEP 11
Add a splash of cooking wine and pour in enough hot water to cover the pork.
STEP 12
Add the peeled eggs, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.
STEP 13
Once the pork is tender, add 1 teaspoon of salt, stir to thicken the sauce, and set aside.
STEP 14
Fill a pot with enough water, add a suitable amount of oil and 1 teaspoon of salt.
STEP 15
When the water boils, add the cleaned baby cabbage and cook until tender. Remove and set aside.
STEP 16
Invert a bowl of cooked white rice onto a plate. Arrange the cooked baby cabbage around the rice, then add the braised belly pork and eggs. Your braised pork belly rice is ready!
Recipe analyzer
- Recipes: Braised Pork Belly Rice (Lu Rou Fan)
- Main Ingredients:4
- Servings per recipe:1
- Servings size:1.3 kg
-
Energy (calories)：1497 kcal
-
Protein：145.85 g
-
Fat：55.67 g
Why gray?
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Carbohydrates：99.4 g
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Protein: 41%608 kcal
-
Fat: 33%501 kcal
-
Carbohydrates: 26%388 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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