Lu Rou Fan — Taiwanese Braised Pork Rice (Budget Home Version)

Ingredients

Contains gluten, soy, egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the rice under cold water until the water runs clear, then place in a rice cooker or pot with 2¼ cups (540 ml) water and start cooking.

   18 min
2. 2

   Place eggs in a small pot, cover with cold water by 1 inch, bring to a boil over high heat, then reduce to a low boil and cook for 9 minutes.

   9 min
3. 3

   Drain eggs and transfer to a bowl of cold water; let cool 5 minutes, then peel and set aside.

   5 min
4. 4

   Heat the vegetable oil in a wide, heavy-bottomed skillet or medium pot over medium heat.

   1 min
5. 5

   Add the sliced shallots and smashed garlic and cook, stirring, until fragrant and lightly browned.

   4 min
6. 6

   Increase heat to medium-high, add the ground pork, and break it up with a spatula; cook until browned and no longer pink, about 6–8 minutes.

   8 min
7. 7

   Stir in the light soy sauce, dark soy sauce, rice wine and brown sugar until combined.

   1 min
8. 8

   Add the water (or stock), star anise and/or five-spice if using, and bring to a simmer.

   2 min
9. 9

   Reduce heat to low and simmer gently, uncovered, until the sauce thickens and the flavors concentrate, stirring occasionally.

   If the liquid evaporates too quickly, add a splash more water.

   25 min
10. 10

    Add the peeled boiled eggs to the pot and simmer 8–10 minutes to let them absorb flavor.

    10 min
11. 11

    Taste and adjust seasoning with white pepper and salt, remove star anise (if used), and turn off the heat.

    1 min
12. 12

    Fluff the cooked rice and divide among four bowls. Spoon the braised pork and sauce over the rice, top each with a braised egg, and scatter sliced green onions.

    2 min