Pork belly lovers and people who is in search for great ways to cook this amazing ingredient, you guys are gonna love this recipe!! It has amazing flavor and tender texture. The fat won’t be greasy at all after braising, and would melt in your mouth when eating.
This braised pork belly over rice dish is one of the most beloved Taiwanese comfort foods, also called “Lu Rou Fan (卤肉饭)” in Mandarin Chinese. If you happen to be in Taiwan right now, I definitely recommend trying this dish. I bet you could find this dish in almost any restaurants’ menu there.
For folks live in other parts of the world, don’t be sad 🙂 . Today, I am going to show you how to make this dish at home. We’ll bring Taiwanese flavor to us!
As main ingredients for this dish, I used: Pork belly, Shanghai bok choy, dried shiitake mushroom (need to be rehydrated beforehand), boiled eggs (I have them peeled before use) and fried onion (great topping choice for a lot of other dishes).
Visit your the local Asian grocery store, I am sure you could find most of the ingredients listed above. Otherwise, Amazon is a great place to get them online. I have included the Amazon links above as well as in the recipe section below to make things easier for you.
Even though this dish takes about 2 hours to complete, to me, it is totally worth the time and effort. The slow cooking allows the pork belly to absorb all the flavors from the seasoning and develop a melt-in-your mouth texture.
Another reason why I like this dish is the combination of meat, vegetable, egg and rice makes it a perfectly balanced meal. With this dish plus a cold soft drink, I am as happy as a clam.
Here is a overview of how I made the braised pork belly over rice.
Would love to hear your thoughts for this recipe, have a great day everyone!
(PS: If you are looking for a clay pot to make slow-cooked dishes like this one, here is the link to the ceramic clay pot I am currently using. The steamer and clay pot in one design is why I purchased it and I absolutely love it)
- 1.5 cup diced pork belly (about 0.8 pounds)
- 2 stalks shanghai bok choy, cleaned
- 2 boiled eggs, rinse under cold water and peeled
- 2 servings cooked white or brown rice
- ¼ cups fried onion
- 3 dried shiitake mushrooms, rehydrated, ends trimmed and cut into dices
- 2 slices of ginger
- 1 tablespoon chopped green onion
- 1 tablespoon minced garlic
- 2 star anises
- ¼ cup rock sugar
- 1 tablespoon dark soy sauce
- 1 tablespoon cooking wine
- ½ teaspoon salt
- In a large skillet, stir in the pork belly, sauté over low heat for 7-8 minutes until changed color. (Pour most of the oil released from the bork belly out of the pan, leave about 1 tablespoon worth in the pan)
- Add in shiitake mushroom, ginger, garlic and green onion, stir fry with low heat for about 1 minute or until fragrant.
- Toss in dark soy sauce, cooking wine and fried onion, mix well and stir fry for another 1-2 minutes.
- Add about 6 cups of water into the pan, put in star anise and rock sugar, give it a little stir for everything to mix well.
- Turn to high heat and wait until the water starts to boil.
- Set aside a clay pot, carefully move all the ingredients into the clay pot, add in the boiled egg (peeled) and toss in salt, simmer under low heat with lid on for about an hour (stir occasionally to avoid sticking, add more water if needed)
- While waiting, cook 2 servings of white or brown rice, distribute the rice in two large bowls and set aside.
- In an empty pot, bring some water to boil, cook the bok choy under the boiled water for 1-2 minutes, drain well and place onto the rice.
- When the pork belly has been fully braised, carefully open the lid for the clay pot (use oven mitts), pick out the ginger slices and discard.
- Grab a big spoon, find the eggs first and put them on top of the rice and then place the braised pork belly onto the rice as well.
- Sprinkle with some fried onion to serve and enjoy!