Braised Meat Over Rice (Lu Rou Fan)

This is my version of the Braised Meat Over Rice, or also known as Lu Rou Fan, in Taiwan. This popular Chinese styled braised pork recipe is very delicious and addictive. Serve it up with lots of steamed rice and enjoy the tasty slow cooked meat that just melts in your mouth! I would also recommend adding a simple salted scallions to enhance the flavor of this meal. So, do give this recipe a try and enjoy!

Braised Meat Over Rice (Lu Rou Fan)

Ingredients

600 to 650 grams Pork Belly, cut into smaller pieces (as shown in the video)
4 to 6 Hard-Boiled Eggs
5 Tbsp Fried Shallots
3/4 tsp 5 Spice Powder
3 Slices Kam Cho/Liquorice Sticks
2 tsp Sugar
3/4 to 1 tsp White Pepper Powder
5 Tbsp Shaoxing Wine
5 Tbsp Light Soy Sauce
4 Tbsp Dark Soy Sauce
2 1/2 Cups Water or Pork/Chicken Stock
Peanut Oil for cooking

Optional*
Salted Scallions
180 grams Scallions/Green Onion, chopped
1 tsp Sea Salt

Method

Blanch pork belly in a pot of boiling water, for about 8 to 10 minutes. Remove, wash, dry and let them cool down for about 20 minutes. Slice into thin pieces and then cut into thin strips.

Heat a large wok or saucepan over high heat. Add about 1 1/2 to 2 Tbsp of peanut oil. When the oil is hot, add the meat. Cook and stir-fry for about 6 to 8 minutes, or until the meat is light golden brown in colour.

Then add the wine, follow with light soy sauce, dark soy sauce, 5 spice powder, sugar, liquorice pieces, an white pepper. Stir-fry until fragrant, about 2 to 3 minutes. Mix in fried shallots, and give it a quick stir. Then add the water, and bring it to a boil. Cover with a lid and turn the heat to low, and simmer for about one and half hour. Then add the hard-boiled eggs, and continue to simmer for another hour.

Meanwhile make the Salted Scallions: Mix chopped scallions with salt and marinate for about 10 minutes, or longer.

Serve the rice with salted scallions, some meat sauce, and the hard-boiled eggs.

Serves 4

Comments

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