Classic Minced Braised Pork Rice (滷肉飯)
Classic Minced Braised Pork Rice (滷肉飯)
Classic DishBraised Pork Rice
Prep: 20 min • Cook: 60 min. An authentic home-style lu rou fan: minced pork belly and shallots slowly braised in a balanced mix of light and dark soy, rock sugar and star anise until glossy and deeply flavored, then spooned over steaming rice and served with pickles or a soft egg for a comforting Taiwanese bowl.
- Preparation time
- 20 min
- Cooking time
- 1 hr
- Total time
- 1 hr 20 min
- Servings
- 4
Instructions
Prepare
- 1Trim excess skin from the pork belly if present and finely mince or pulse in a food processor until slightly coarse.
- 2Peel and thinly slice shallots. Measure out light and dark soy, rock sugar, star anise and water.
Braising
- 1Heat a wide skillet or medium pot over medium heat. Add the minced pork belly and render the fat, stirring to break up large pieces, about 6–8 minutes.
- 2Push the pork to the side, add the sliced shallots into the fat and cook until softened and fragrant, about 4 minutes, then stir everything together.
- 3Add the light soy sauce, dark soy sauce and rock sugar, stirring to dissolve. Add the star anise and pour in the water; bring to a gentle simmer.
- 4Reduce heat to low, cover partially and simmer gently for 40–50 minutes, stirring occasionally, until the sauce is thickened and the pork is glossy and tender.
- 5Uncover for the last 5–10 minutes to concentrate the sauce if needed. Taste and adjust seasoning with a splash more light soy if necessary.
Serve
- 1Ladle the braised minced pork over individual bowls of steamed rice. Spoon extra sauce on top for an even coating.
- 2Garnish with pickled vegetables, a soft-boiled egg or chopped scallions if desired and serve hot.
Nutrition Information
- Calories
- 450 kcal
- Protein
- 25 g
- Fat
- 28 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Fat | 28 g |
| Carbs | 25 g |
Tips
- Mince pork belly by hand for texture, or pulse briefly in a grinder for a more consistent minced result.
- Keep a low simmer and stir occasionally to prevent the meat from sticking and to develop a glossy, caramelized sauce.
- Serve with crisp pickles and a soy-marinated soft egg to cut the richness of the braised pork.
