Taiwanese Braised Pork Rice Recipe (Lu Rou Fan)

Pork belly: Cut into small pieces, this fatty cut of meat becomes tender and flavorful when braised.

Soy sauce: Adds a rich, salty flavor to the dish.

Sugar: Balances the saltiness of the soy sauce with a touch of sweetness.

Garlic: Minced to release its aromatic qualities.

Water: Helps to create the braising liquid.

Five-spice powder: A blend of spices that adds depth and complexity to the dish.

White rice: Cooked and used as the base for serving the braised pork.

When browning the pork belly, make sure to render out as much fat as possible. This will not only enhance the flavor of the braised pork but also create a rich base for the sauce. Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.

• pork belly - Substitute with chicken thighs: Chicken thighs have a similar fat content and can provide a comparable texture and flavor when braised.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sugar - Substitute with honey: Honey can add a similar sweetness and depth of flavor, though it may slightly alter the taste profile.

• garlic - Substitute with shallots: Shallots can provide a milder, sweeter flavor that complements the dish well.

• water - Substitute with chicken broth: Chicken broth adds more depth and richness to the braising liquid compared to plain water.

• five-spice powder - Substitute with ground cinnamon and star anise: These two spices can mimic the warm, aromatic qualities of five-spice powder.

• white rice - Substitute with brown rice: Brown rice offers a nuttier flavor and more fiber, making it a healthier alternative.

• Allow the braised pork to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the braised pork into an airtight container. Make sure the container is clean and dry to maintain the dish's freshness.
• Store the container in the refrigerator if you plan to consume the braised pork within 3-4 days. This keeps the flavors intact and the meat tender.
• For longer storage, place the braised pork in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.
• When freezing, ensure the braised pork is divided into meal-sized portions. This makes it easier to thaw and reheat only what you need, reducing waste.
• To reheat, thaw the braised pork in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the braised pork on the stovetop over medium heat, adding a splash of water or soy sauce if needed to prevent drying out. Stir occasionally until heated through.
• Alternatively, you can reheat the braised pork in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat in short intervals, stirring in between to ensure even heating.
• Serve the reheated braised pork over freshly cooked white rice for the best experience. The rice will soak up the flavorful sauce, making each bite delicious.

• Stovetop Method:

  1. Place the leftover braised pork in a saucepan.
  2. Add a splash of water or broth to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.
  4. Serve over freshly steamed white rice.

• Microwave Method:

  1. Transfer the braised pork and rice to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Ensure it's heated evenly and serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the braised pork in an oven-safe dish and cover with foil.
  3. Add a bit of water or broth to keep it moist.
  4. Heat for about 15-20 minutes, or until thoroughly warmed.
  5. Serve over rice.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the braised pork in a heatproof dish and cover with foil.
  3. Steam for about 10-15 minutes, or until heated through.
  4. Serve over steamed rice.

• Sous Vide Method:

  1. Place the braised pork in a vacuum-sealed bag or ziplock bag.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Serve over rice.

• Pot: A large cooking vessel used to brown the pork belly and simmer the ingredients together.

• Stirring spoon: Used to mix the soy sauce, sugar, garlic, water, and five-spice powder with the pork belly.

• Knife: Essential for cutting the pork belly into small pieces and mincing the garlic.

• Cutting board: A surface to safely chop the pork belly and garlic.

• Measuring cups: Used to measure the soy sauce and water accurately.

• Measuring spoons: Used to measure the sugar and five-spice powder precisely.

• Rice cooker: Convenient for cooking the white rice to serve with the braised pork.

• Serving spoon: Used to serve the braised pork over the cooked white rice.

Pre-cut the pork belly: Buy pork belly pre-cut into small pieces to save prep time.

Use a garlic press: Mince garlic quickly with a garlic press instead of chopping by hand.

Measure ingredients in advance: Have soy sauce, sugar, water, and five-spice powder measured and ready before you start cooking.

Cook rice ahead: Prepare white rice in advance and keep it warm in a rice cooker.

Simmer with a lid: Cover the pot while simmering to reduce cooking time and retain moisture.