Taiwanese Soy-Braised Pork Belly Over Rice (Lu Rou Fan / Lo Ba Png)
- camissonia
- Nov 13
- 1 min read
Taiwanese soy-braised pork belly and soy-braised ground pork are oftentimes referred to synonymously as "Lu Rou Fan" in Mandarin or "Lo Ba Png" in Taiwanese. The sauce seasonings are pretty much the same, typically soy sauce, fried shallots, rice wine, rock sugar, diced shiitake mushrooms, and 5-spice powder, along with soy-braised eggs, all served over steamed white rice. The difference in my book is really in the type of pork used (diced pork belly or ground pork). I refer to the ground pork version as "Rou Zhao" and the pork belly version as "Lu Rou." But, hey, I could be wrong - as they say, a rose by any other name smells the same...and I'm making myself really hungry now just thinking about the heavenly, to-die-for aroma of this dish!
1
Note on the sauce:
In the highly unlikely event that you have any leftover braised pork, the mixture freezes well so just pour into a Ziplock-type bag and pop into the freezer. The braised eggs are another story - you can freeze them, but their texture gets a little rubbery after defrosting.
Notes
1
Boil the eggs first. Here's a tip: to keep the shells from sticking on the eggs when peeling, I poke a small hole on the wide bottom part of each egg using a push pin (the kind you use to pin papers, etc. to a wall); cover the eggs with cold water in a saucepan; bring to a boil for 2-3 minutes; turn off the heat and let the eggs cool in the water to room temperature; peel and set aside.
2
Heat 2 tbsp oil in a wok or large sauté pan. Add the minced fresh shallots and garlic and sauté for a 30-60 seconds or until fragrant.
3
Add the diced pork belly and cook over medium to medium-high heat until lightly browned.
4
Add the fried shallots and diced shiitakes and mix through.
5
Add the sauce ingredients and bring to a simmer. Add 4-6 cups water or enough to cover the pork mixture. Cover and simmer for 2 hours (taste during cooking and add more water if needed).
6
Add the peeled hard-boiled eggs to the pot and simmer for 10 minutes.
7
Cut each braised egg in half lengthwise and serve on the side of the pork and sauce over steamed white rice.
Instructions
1 1/2 to 2 lbs pork belly cut into 1" dice
1 cup minced fresh shallots
3 cloves garlic minced
1 tbsp vegetable oil
8 dried shiitake mushrooms
1/2 cup fried shallots*
1/2 cup Shaohsing or rice wine
1/4 cup soy sauce
1/4 cup dark soy sauce
2 tsp five spice powder
1 large lump brown rock sugar (or 1 1/2 tbsp brown sugar)
Sauce
4-6 cups water
6 hard boiled eggs
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Taiwanese Soy-Braised Pork Belly Over Rice (Lu Rou Fan / Lo Ba Png)
Prep Time
30 min
Cooking Time
2 hours
Rest Time
0 min
Total Time
2 hours 30 min
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