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Lu Rou Fan
Taiwanese braised pork rice — fatty pork belly simmered in soy and five-spice until deeply caramelised, ladled over rice with a soft-boiled egg.
Total time
110 min
Prep
20 min
Cook
90 min
Difficulty
easy
Cuisine
Taiwanese
Ingredients
600gpork belly, diced small
3 tbspsoy sauce
2 tbspdark soy sauce
2 tbsprice wine
2 tbspsugar
1 tspfive-spice
5shallots, thinly sliced and fried
2star anise
3hard-boiled eggs
Instructions
1
Fry shallots in oil until very golden and crispy. Remove.
2
Fry pork belly until fat renders. Add soy sauces, rice wine, sugar and spices.
3
Add 400ml water. Simmer covered 1 hour.
4
Add whole eggs. Simmer 30 more minutes until eggs are brown and pork is very tender.
5
Serve over steamed rice with halved egg, fried shallots and pickled mustard greens.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
926
Protein
22.9g
Fat
85.2g
Carbs
17.9g
Fiber
2.6g
Sodium
1079mg
Reviews
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