Taiwanese Soy-Braised Pork Belly (Lu Rou/Lo Ba)
- camissonia
- Nov 13
- 1 min read
There are many iterations of this recipe. The differences are often minor: to cut the pork belly into large sections or into slices, more water or less water, more soy or less soy, to parboil or not to parboil the pork, to caramelize or not to caramelize the rock sugar, etc., etc...This is my mom's version, which includes the rather non-traditional ingredients of tomato, onion and carrots. These "extras" give the dish an added dimension that's frankly muy delicioso, or "jin ho jia" as we'd say in Taiwanese. The garlic is my own addition, as I've seen it included in other recipes.
I like to make a large quantity of these (hence the 6 lbs. of pork bellies) because any leftover will freeze well.
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Note on the sauce:
To freeze pork bellies: remove the pork bellies from the braising liquid, drain, and place in individual Ziploc-type or vacuum-sealed bags & freeze (best used within 3 months).
To freeze the sauce: strain the braising liquid into a large Ziplock-type bag or freezer container, let cool completely, seal/cover and place in freezer.
Notes
1
Fill a large stock pot with 4 quarts (16 cups) of water and bring to a boil. Place pork bellies into pot and parboil for about 20 minutes. Skim off as much of the foamy residue as possible.
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Add remaining ingredients to stock pot and bring to a boil. Reduce heat to low simmer, cover, and cook about 2-3 hours or until the pork bellies are very tender.
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To serve, remove pork bellies to chopping board and slice. Garnish with cilantro and serve with steamed white rice.
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Instructions
6 lbs pork bellies (approx 8-10 pieces)
4 quarts (16 cups) water
1 1/4 cups soy sauce
1/2 cup Shaohsing wine
1/4 cup rock sugar*
1 medium onion peeled & quartered
2 ripe tomatoes quartered
4 small carrots cut into 2" dice
3 scallions cut into 2" sections
5 cloves garlic smashed
2 slices ginger
3 star anise
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Taiwanese Soy-Braised Pork Belly (Lu Rou/Lo Ba)
Prep Time
25 min
Cooking Time
3 hours
Rest Time
0 min
Total Time
3 hours 25 min
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