Lu Rou Fan (Taiwanese Braised Pork Rice Bowl)
Lu Rou Fan, a.k.a Taiwanese Braised Pork Rice Bowl or just “Lu Rou”, is a super yummy Taiwanese dish that people love to eat. It’s like a big warm hug for your tummy! You get this super tender pork belly that’s been cooked all nice and slow, and then it’s served on top of a bowl of fluffy white rice. And to make it even more delicious, you can add some crispy green onions, tangy pickled veggies, and a rich and flavorful braising sauce. Trust me, once you try it, you’ll be hooked!
Place 1200g water in the mixing bowl, insert the simmering basket, and add the rice. Cook for 18 min | Varoma | Speed 2. Place the Bak Choy and eggs into the Varoma dish and set aside.
Set the Varoma into position for the last 9 minutes of cooking time. Meanwhile, prepare the pork belly by cutting it into pieces and set aside.
Remove Varoma and place bakchoy and eggs into a bowl of ice water to stop the eggs from cooking. Leave them there for 10 min. Remove simmering basket with aid of spatula, transfer rice to a serving bowl and cover to keep warm. Discard cooking water.
Place garlic cloves and fried shallots in mixing bowl, chop 5 sec | Speed 5. Scrape down sides of mixing bowl with spatula.
Add oil and pork belly, sauté 15 min | 120°C | ⤺ Speed Spoon. Meanwhile, take a small bowl and mix together the light soy sauce, dark soy sauce, oyster sauce, black vinegar, mirin, white pepper, five spice powder, sesame oil, honey, and 350g water. Set aside.
Add the reserved sauce mixture, rock sugar, and the spice bag. Cook for 30 min | 100ºC | ⤺ Speed spoon. While the pork is simmering, peel the eggs that were set aside earlier.
Remove the spice bag from the sauce, to reduce the sauce continue cooking for an 10 min | Varoma | ⤺ Speed spoon by replacing the measuring cup with Varoma dish to avoid splashing. Serve the braised pork hot with the rice and halved eggs. Enjoy!
Ingredients
Directions
Place 1200g water in the mixing bowl, insert the simmering basket, and add the rice. Cook for 18 min | Varoma | Speed 2. Place the Bak Choy and eggs into the Varoma dish and set aside.
Set the Varoma into position for the last 9 minutes of cooking time. Meanwhile, prepare the pork belly by cutting it into pieces and set aside.
Remove Varoma and place bakchoy and eggs into a bowl of ice water to stop the eggs from cooking. Leave them there for 10 min. Remove simmering basket with aid of spatula, transfer rice to a serving bowl and cover to keep warm. Discard cooking water.
Place garlic cloves and fried shallots in mixing bowl, chop 5 sec | Speed 5. Scrape down sides of mixing bowl with spatula.
Add oil and pork belly, sauté 15 min | 120°C | ⤺ Speed Spoon. Meanwhile, take a small bowl and mix together the light soy sauce, dark soy sauce, oyster sauce, black vinegar, mirin, white pepper, five spice powder, sesame oil, honey, and 350g water. Set aside.
Add the reserved sauce mixture, rock sugar, and the spice bag. Cook for 30 min | 100ºC | ⤺ Speed spoon. While the pork is simmering, peel the eggs that were set aside earlier.
Remove the spice bag from the sauce, to reduce the sauce continue cooking for an 10 min | Varoma | ⤺ Speed spoon by replacing the measuring cup with Varoma dish to avoid splashing. Serve the braised pork hot with the rice and halved eggs. Enjoy!
