Lu Rou Fan (Taiwanese Braised Pork Rice Bowl)

4 servings

1 hr 50 min

Tender braised pork belly with shiitake mushrooms, hard-boiled eggs, and warm spices in a rich, glossy soy sauce, served over rice.

prepBring a medium pot of water to a boil for blanching
1 lb / 450 g skin-on pork belly, cut into 1/2" pieces	Blanch pork belly 1 min, drain & rinse	Add pork, wine, soy sauces, water & spices; simmer 90 min	Remove spice packet, reduce sauce 5 min over medium-high heat
2 teaspoons oil	Caramelize sugar, stir-fry onions & mushrooms
0.9 oz / 25 g rock sugar (or about 1 1/2 tablespoons granulated sugar)
1 small onion or a couple of shallots, diced
8 shiitake mushrooms, diced into 1/2" pieces
1/4 cup / 60 ml shaoxing wine
3 tablespoons / 45 ml light soy sauce
2 tablespoons / 30 ml dark soy sauce
2 cups / 475 ml water
3 star anise
1 cinnamon stick
6 cloves
3 bay leaves
2 teaspoons Sichuan peppercorns
2 pieces dried tangerine peel
2 slices fresh ginger
4 hard-boiled eggs, peeled (optional)

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.