Taiwanese Braised Pork Rice (Lù Ròu Fàn)

Prep Time 15

Cook Time 1 40

Course Main Course

Servings 4 people

1 Pot I recommend using a cast iron pot or clay pot. You can also use a pressure cooker, but you may need to fry the ingredients in a separate pan before transferring them to the pressure cooker. (Some pressure cookers are designed only for stewing and making soup, so it depends on your specific model.)

5 boiled eggs
4 pieces dried tofu
1-2 lb pork belly
5 stalks green onion
6 cloves garlic
1 tiger pepper or chili pepper (optional)
5-6 mushrooms
1 shallot
1 tbsp oyster sauce
1 tsp white pepper
150 ml soy sauce
6-10 pieces rock sugar or 2 teaspoons brown sugar
1 bag spice pouch or stew pouch (seasoning bag for braising) If you don't have a stew bag, you can add 2 star anises and 2 bay leaves instead. However, if using these two ingredients, don't forget to add one more tablespoon of oyster sauce during the frying step.
1000 ml water (adjustable based on the size of your pot)

Chop all the ingredients except for the eggs.
For the green onions, I recommend chopping the bottom part separately for the frying step. This part has a stronger flavor, and frying it will enhance the aroma and taste. If you prefer a lighter flavor, you can leave it as is.
The pork belly I’m using looks a bit different because it’s leftover from my husband’s BBQ. However, you can use fresh pork belly for a more authentic taste.
You don’t need to chop the garlic—just press them lightly to release their flavor.

Heat the pot, add oil, and wait for 3 minutes.
Add garlic, green onions, and shallots, then fry until fragrant. (You can also add black or white pepper at this stage for extra flavor.)
Once the aroma intensifies, add the pork belly.
While frying, the pork belly will release oil, which mixes with the garlic, green onions, and shallots. This not only enhances the flavor but also makes the dish smell amazing!
Add rock sugar or brown sugar and stir for 10 minutes
Add oyster sauce and stir until the pork belly turns a rich brown caramel color. If you don't have a stew bag for the next step, add one more tablespoon of oyster sauce.

Add 1000ml of water (adjust based on the size of your pot; my clay pot fits 1000ml).
Add dried tofu, eggs, mushrooms, the rest of the green onions, and the stew pouch. (The water should almost cover all the ingredients.) If you don't have a stew bag, you can add 2 star anises and 2 bay leaves instead. However, if using these two ingredients, don't forget to add one more tablespoon of oyster sauce if you didn't add in the last step.

Cover with a lid and stew for 1 hour.
After 1 hour, remove the stew pouch and continue stewing for another 20 minutes.
Turn off the heat and let it rest for 20 minutes with the lid on. (No need to remove the lid!)

Keyword Pork broth, family meal, Braised Pork, one pot meal, Taiwanese dish, easy to cook, yummy, rich flavor