Instant Pot Taiwanese Braised Pork Rice Recipes
LU ROU FAN (TAIWANESE BRAISED PORK RICE BOWL)
Lu rou fan, a Taiwanese comfort food classic of braised pork belly over rice, is probably the best recipe to come out of our kitchen this month.
Provided by Judy
Categories Pork
Time 2h
Number Of Ingredients 17
Steps:
- Bring a medium pot of water to a boil (just enough so that the pork will be fully submerged), and blanch the chopped pork belly for 1 minute. Drain, rinse clean of any scum, and set aside.
- Heat the oil in a wok over low heat, and add the sugar. Cook the sugar until it starts to melt and then add the onions. Turn up the heat to medium high and stir-fry the onions for a minute. Add the mushrooms and stir-fry for another couple minutes.
- Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be tied in cheese cloth), along with the peeled hardboiled eggs and turn the heat to the lowest setting. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
- At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.
Nutrition Facts : Calories 698 kcal, Carbohydrate 13 g, Protein 20 g, Fat 68 g, SaturatedFat 24 g, Cholesterol 268 mg, Sodium 1167 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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