by Lekiu Distributors Ltd.

Taiwanese Braised Pork Rice (Lu Rou Fan)

Taiwanese Braised Pork Rice (Lu Rou Fan)

  • Slow Cook, Braised 燜


500 gpork belly (diced into 1 cm cubes)
2 tbspdried shrimps (soaked and chopped)
2 tbspTaikoo Granulated Sugar
¼ tspfive spice powder
2 pcsStar Aniseed (Dried)
4 tbspfried shallots
2 tbspfried minced garlic
hot water (enough to cover the pork)
4eggs (hard boiled)
2 cupsrice (cooked)
a bunch ofbok choy or any green leafy
vegetables (blanched)


1. Place a wok or large pan over medium heat and cook diced pork belly until the liquid has almost evaporated. This should take about 10 mins.
2. Put in dried shrimps, sugar, star anise and five spice powder, stir frying to mix well. Then, add in soy sauce, dark soy sauce, wine, fried shallots and minced garlic. Stir to mix well and allow to cook for 5 mins.
3. Pour in some hot water, enough to cover the pork. Place in hard boiled eggs, cover and simmer for 30 mins. Turn the eggs half way through simmering to ensure the eggs are evenly coloured.
4. Serve braised pork with steamed rice and blanched green leafy vegetables.

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