Braised Pork Belly Rice (Taiwanese Luo Pork Rice 魯肉飯)
Braised pork belly rice is called as "the National rice" by Taiwanese. Using pork belly to stew with master sauce for at least an hour, pairing with a bowl of traditional Taiwanese Japonica rice. This is an unforgettable flavour that you should try!
Ingredients
Main Ingredients
- 450 g Pork belly
- 1 piece Shallot
- 1-2 piece (s) Egg
- 400 ml Water
- 1 tbsp Oil
- 2 tbsp Rock sugar
Seasonings
- 80 ml Soy sauce
- 1 tsp Five spices powder
- 50 ml Chinese rice wine
Instructions
- Prepare all ingredients and seasonings.
- Boil the egg (s) with hot water. Peel the egg shell after that.
- Dice the pork belly into 1cm x1cm cube (Including the pork skin).
- Heat a pot with oil and add fry the sliced shallot.(Tips: Add a piece of pork belly fat to the pot at this time to enhance the flavours and caramelization before putting the pork belly into it.)
- Add diced pork belly and fry it.
- Add rock sugar, all seasonings, water and egg(s) into the pot. (Tips: Add 5ml of dark soy sauce to make it more coloured.)
- Left it for a slow stew for an hour. Then you can serve it!