Taiwanese Braised Pork Rice
Welcome to Taiwan! Our dish of the week comes from our mighty mum and Share Food home cook, Low Xiao Qi! Sharing her all time favourite Braised Pork Rice or better known as Lu Ruo Fan in mandarin! The must-have, must-try recipe that is simple and extremely easy to make.
Servings Prep Time
4 to 5people 30minutes
Cook Time
1hour 30 minutes
Servings Prep Time
4 to 5people 30minutes
Cook Time
1hour 30 minutes
Ingredients
  • 300g pork bellycut into bite-size pieces (300g三层肉，切成小块)
  • 300g minced pork(300g剁碎的猪肉)
  • 4 hard boiled egg(4个熟蛋)
  • 80g shallotpeeled and sliced (80g葱头，去皮切片)
  • 7slices ginger（7片姜）
  • 80ml dark soy sauce（80毫升酱油）
  • 15g five spice powder（15g五香粉）
  • 5g rock sugar（5克冰糖）
  • 20ml taiwan rice wine（20ml台湾米酒）
  • 250ml water（250毫升水）
  • 10slices japanese cucumberOptional（10片日本黄瓜）
Instructions
Step 1: Sauté & Braise the Meat （卤肉）
  1. Heat 1 tbsp of oil in a casserole. Stir-fry sliced shallot until it turns golden brown. Transfer to a plate and set aside. (在锅里热1汤匙油。倒入葱头，炒到变成金黄色。放入盘里，备用。)
  2. In the same casserole, add in 1 tbsp of  oil. Stir-fry ginger, pork belly and minced meat until the smell of the lard releases. Add in dark soy sauce, fried shallot, rice wine, rock sugar and five spice powder. Pour in sufficient water to cover the meat.  Mix the ingredients evenly, add in the hard-boiled egg. Simmer for 45 mins - 1hr. (在同一个锅里，加入1汤匙油。倒入姜片，三层肉和剁碎的猪肉，炒到闻到猪油香。倒入酱油，炒好的葱头，米酒，冰糖和五香粉。倒入水， 足以盖上猪肉。均匀的搅拌，加入煮熟蛋。焖45分钟 - 1小时。)
Step 2: Ready to serve （上菜咯!）
  1. Serve the braised meat with a bowl of warm rice, hard-boiled egg and cucumber! 把卤肉，鸡蛋和黄瓜摆放在一碗热腾腾的百米饭上。即可享用！