Braised Pork Rice

Description

Within an hour, Lu Rou Fan, also known as Taiwanese Braised Pork Rice, is a beloved and iconic dish in Taiwanese cuisine. It consists of tender, succulent pieces of pork belly or minced pork that have been slow-cooked to perfection in a fragrant and savory soy sauce-based mixture. This luscious pork is then served atop a steaming bowl of fluffy white rice, creating a harmonious blend of textures and flavors.

Equipments

• Knife
• Instant Pot or Pressure Cooker

Ingredients

1. 2lb of Pork Belly
2. 1 cup of Fried Shallots
3. ¼ cup of Soy Sauce
4. ¼ cup of Dark Soy Sauce
5. 1.5 tbsp of Five Spice Powder
6. 2.5 tbsp of Sugar
7. ½ cup of Chinese Cooking Wine (OPTIONAL)
8. 3 cups of Water

Instructions

1. Hand chop pork belly into small stripes, YES, hand-chopped pork belly, a lot of manual work, but trust me, it is worth it! You want to have a little bit of skin, fat, and meat in each slice
2. Saute in the Instant Pot for 2-3 minutes or until it is no longer pink
3. Add in soy sauce, dark soy sauce, Chinese cooking wine, five-spice powder, sugar, and mix
4. Pour in 2 cups of water and set the Instant Pot to “pressure cook” for 20 minutes
5. After 20 minutes, quick release and add in 1 cup of fried dried shallots. Mix well to ensure everything is combined
6. Pressure cook for another 15 minutes and let it natural release
7. OPTIONAL: if you want to make marinated eggs, instead of natural release, do a quick release and add in 8 peels of hard-boiled eggs and let it simmer for another 30 minutes.

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