Slow Cooked Taiwanese Braised Pork (Lu Rou Fan)
This beloved Taiwanese comfort food is the perfect meal prep dish for a weekday lunch or dinner. Slowly cooking the pork with all spices and seasonings for 2 hours creates that flavorful, juicy, rich, and tender taste that just melts in your mouth. It is best served as a rice bowl dish with freshly cooked rice, bok choy, and braised boiled eggs. This Slow Cooked Taiwanese Braised Pork (Lu Rou Fan) is definitely a game changer.
Ingredients
Cooking Instructions
step 1
Heat the dutch oven over high heat add Cooking Oil (1 Tbsp) and sauté the Pork Belly (1.5 lb) until it turns golden brown and the fat renders out.
step 2
Add Fresh Ginger (1/2 in), Garlic (3 cloves), Brown Sugar (2 Tbsp), and stir fry until sugar is dissolved.
step 3
Add the Dark Soy Sauce (1 Tbsp), Light Soy Sauce (1/2 cup), and Shaoxing Cooking Wine (2 Tbsp) wine. Stir well.
step 4
Then add Chinese Five Spice Powder (1 tsp), Dried Shiitake Mushrooms (10), Fried Shallots (4 Tbsp), and Star Anise (1) Mix well and cook for 1-2 mins.
step 5
Add the mushroom soaking water, and hot Water (as needed) into the pot to just cover the pork. Bring to a boil. Then cover with a lid. Continue cooking on low heat for 1.5-2 hrs. If you want to serve it with boiled eggs, you can add them to braise with pork now.
step 6
Remove the lid and turn the heat to high to thicken the sauce, and cook for 5-10 more minutes. Stirring occasionally to prevent sticking. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left.
step 7
Ladle the pork over cooked White Rice (1 1/3 cups). Top with Bok Choy (2 1/2 cups), boiled Eggland's Best Classic Eggs (4), Pickled Red Onions (4 Tbsp), Fried Shallots (4 Tbsp), and Black Sesame Seeds (1/2 tsp). Serve warm.