Peiwen’s Meal for Two – Taiwanese Braised Pork with Rice
Taiwanese Braised Pork Rice (Lu Rou Fan)
Taiwanese Braised Pork Rice, also known as Lu Rou Fan, 滷肉饭, is one of the most beloved Taiwanese comfort foods. This recipe has been passed down through generations and many people have attempted to make different renditions of this traditional dish. Today, we present to you our version of this classic and favoured dish.
To start, we need to prepare the key ingredients to be placed in the dish. The first ingredient is baby shallots. These shallots are like the baby version of regular onions but taste more fragrant and adds more depth and flavour to the dish. Cut them into thin slices.
Slice shallots thinly
Another important ingredient for this dish is ginger. Ginger helps to remove the smell of pork so that the other flavours can stand out better. We have de-skinned the ginger using a spoon. Let’s slice it thinly and add it into the dish.
Slice ginger to help remove the pork smell
I think we can all agree that cooking for two is not an easy task, so in all our one pot recipes, we love adding in more ingredients. For this recipe, we have chosen to add in some hard-boiled eggs and tau kwa.
These tau kwa pieces have been placed in the freezer overnight and left to thaw earlier on. This helps the tau kwa absorb the gravy from the lu rou sauce, making it more flavourful.
Water crystals formed from freezing leave pockets in the tau kwa to better absorb the sauce
What’s lu rou fan without the meat? It’s time to sauté and braise the meat.
Heat one tablespoon of oil in a casserole. Stir-fry sliced shallots until it turns translucent. Transfer to a bowl and set it aside.
Stir-fry sliced shallots until it turns translucent
In the same casserole, add in one tablespoon of oil. Stir-fry the ginger, pork belly and minced meat until the smell of the lard releases.
We have chosen to use both minced pork and pork belly to add more texture into this dish.
Bite-size pork belly
Minced pork
Then, add in dark soy sauce, pre-fried shallots from earlier on, rice wine, rock sugar and five spice powder.
Add dark soy sauce, pre-fried shallots, rice wine, rock sugar and five spice powder
Pour in sufficient water so that it covers the meat as we want to ensure that the meat gets cooked through.
Pour in sufficient water to cover the meat
Mix the ingredients evenly, add in the hard-boiled eggs and tau kwa and let this simmer for 45 minutes to an hour.
Add hard-boiled eggs and tau kwa to simmer
Ensure that all ingredients are submerged in the sauce so that they get cooked evenly.
Ensure all ingredients are submerged in the sauce so they get cooked evenly
The second and last step is to simply get ready to serve!
Serve the braised meat with a bowl of warm rice, hard-boiled eggs, tau kwa and add some cucumber if desired.
Serve the braised meat with warm rice, hard-boiled eggs, tau kwa and cucumber
Drizzle more lu rou sauce as desired.
Drizzle more lu rou sauce as desired
As you can tell, this one-pot recipe is fuss-free, simple and easy to make. You’ll have nice piping hot dinner in less than thirty minutes! Give this recipe a try and I’m sure you’ll impress your partner with this pot of delicious Taiwanese braised pork!
Peiwen’s Meal-for-two was created for newly-weds and couples who have just moved into their new homes, have a beautiful kitchen to work in, but have no idea what to whip up. These recipes are by Loo Peiwen, herself, who is an avid home cook, has a passion in culinary, and enjoys creating dishes using her love for food. These recipes have been tried and tested, are authentic, delicious, and perfect for two! These meals are easily achievable, just simply follow our steps and instructions! Most importantly, you can be sure both of your appetites would be satiated at the end of the day!
Taiwanese Braised Pork Rice
Servings4 people
Ingredients
300g pork bellycut into bite-size pieces
300g minced pork
4 hard-boiled eggs
2pcs tau kwa
100g shallots
50g ginger
5g rock sugar
10g five spice powder
1 japanese cucumber
Sauce
80ml dark soy sauce
20ml taiwan rice wine
500ml water
Instructions
Prepare the ingredients
Peel and slice the shallots and ginger.
Freeze the tau kwa overnight and thaw it before slicing it into pieces.
Saute and braise the meat
Heat 1 tbsp of oil in a casserole. Stir-fry sliced shallots until it turns translucent. Transfer to a bowl and set aside.
In the same casserole, add in 1 tbsp of oil. Stir-fry ginger, pork belly and minced meat until the smell of the lard releases. Add in dark soy sauce, fried shallot, rice wine, rock sugar and five spice powder. Pour in sufficient water to cover the meat. Mix the ingredients evenly, add in the hard-boiled egg and tau kwa. Simmer for 45 minutes - 1 hour.
Ready to serve
Serve the braised meat with a bowl of warm rice, hard-boiled egg, tau kwa and cucumber!
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