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braised pork rice

Braised Pork with Rice (Lu Rou Fan)

Braised pork with rice is one of the most loved dishes of Taiwan. It is easy to make and sure to impress!
Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 1 hour
Servings 2


  • 400 g pork
  • 30g fried red onion crisps
  • 50 ml dark soy sauce
  • 25 ml of cooking wine
  • 1 cinnamon stick
  • 2 star anise
  • 25g of sugar
  • white pepper to taste
  • a few boiled eggs
  • 1 bok choy
  • a few radishes


  • Cut the pork belly into 0.8 cm square pieces, making sure you have a small piece of skin attached to each piece.
  • Find a flat, relatively deep non-stick pan and warm it up. Without using oil, stir-fry the pork in the pan. Continue to heat the pork as it begins to seep water. Keep frying until the pork until all the water has evaporated and the liquid in the pan has become clear. Add the cinnamon and star anise and stir-fry to evenly distribute their flavor in the pan.
  • Add the sugar and red onion crisps and stir through. Then add the soy sauce and cooking wine, stirring after each. Change the pot for a small casserole dish and stir until the liquid has disappeared then add boiling water until the meat is submerged.
  • Add a few boiled and peeled eggs.
  • Simmer the meat for 30-40 minutes on low heat. Check it every 10 minutes that it does not become too pasty. Taste and add pepper if required.
  • Blanch the bok choy for 2 minutes, adding some salt and oil to the water. Take it out and place it in some ice water to keep the color and stop the cooking process. Slice the red radish.
  • To serve the braised pork, place some rice in a bowl with some braised pork on top. Take the vegetables, radish and eggs and place them around the pork.