Taiwanese braised pork is a rich, flavorful soy-based sauce with small pieces of tender pork belly, blanketing a hill of freshly steamed rice. Mix it together and you get the best Lu Rou Fan! Does it get any better? This amazing traditional comfort food was introduced to me by my in laws many moons ago. It is customizable, and everyone and every family has a slightly different variation of it, so I’m here to share mine. The egg allergy version, if you will.
Normally Taiwanese braised pork is made with hard boiled eggs peeled and dropped into the sauce to simmer with the meat. If you don’t have any issues with eggs, I would encourage you to try this! Since we are an egg free blog, we will be omitting the eggs. And omit the typical use of mushrooms too while we’re at it. My in laws didn’t use mushrooms and I loathe them so we won’t need any of that. Makes life and the recipe easier, how about that?
A few things to know about Taiwanese braised pork:
-Keep the fat on the pork belly— If you eat bacon, you can eat this. I know so many North American households will be surprised to see such a large chunk of fatty proportions, but go with it. In this recipe, you need the fat.
-If the sauce seems too rich, simply add water. I love the versatility of this recipe. Add more of what you like, use less of what you don’t like. Play around and let me know how you prefer it!
-Leftovers can be refrigerated up to three days. I like to add water when reheating because the flavor amplifies over time (which is great, but can be very rich.)
How to achieve delicious Taiwanese Braised Pork:
Prepare: thinly slice and dice shallot; dice or put garlic through a garlic press; dice ginger into tiny bits. Set aside.
Cut your meat: cut pork belly into thin strips, about 1 inch long by 1/4 inch wide. Cut the strips so you have a piece of the fatty pork on each piece; you can discard or remove excess-excess fat, but leave some for flavor and texture.
In a medium-large Dutch oven or pot, boil water, drop the pork strips into the water and boil the meat for 3-5 minutes. Skim the dirty looking foamy water that rises to the top as it boils. This is ‘washing’ the meat and will give you a better flavor overall and gets rid of the funk. This step is optional, based on other chefs I’ve seen, though my Taiwanese mother in law would disagree. It makes a difference.
After about 3-6 minutes and when the pork water looks pretty clear, drain the water, then run cold water over the pork for a minute to stop the cooking (basically blanching the meat.)
Drain all water again, then return to stove. Over high heat, add 1-2 tablespoons oil to the pork in the Dutch oven. Cook for 2 minutes, then add in your shallot, ginger, and lastly garlic. Stir well to combine, and continue stirring as you pour in your liquids: cooking wine, soy sauce, dark soy sauce and water. Next, add your spices: chinese five spice powder and white pepper powder.
Drop the rock candy/sugar into the pot and stir to dissolve, then add in your fried shallots. Keep stirring regularly for another 15-20 minutes since the shallots tend to stick to the bottom.
Turn down heat. Simmer for additional 15 minutes or as long as you’d like! The sauce will develop better flavor over time, and the pork will become more tender the longer you simmer it. Sauce will thicken over time too, if you need to add more water feel free to do so.
Things that helped in the kitchen for this recipe, and can help you too:
Le Creuset dutch oven – Amazon – Mine is old as sin, and holds up to multiple times a week use. If you can invest in one, I highly recommend it. If you’re lucky enough to live near a Williams and Sonoma outlet, you might find one for a good deal!
Stainless steel mixing bowl– amazon- stainless steel mixing bowls are versatile!
Fried shallots– or fried red onions; these are sooo tasty! Basically the Asian equivalent to the American fried onions that top certain casseroles! (Amazon)
As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 😀
Taiwanese braised pork
Ingredients
- 2 Lbs Pork belly, skin on, diced into small strips
- 1-2 Tablespoons Avocado oil or canola/other neutral oil that withstands high heat
- 1 Shallot Thinly sliced and diced
- 3-6 Cloves Fresh garlic Finely diced or through garlic press
- 1-2 Teaspoons Fresh ginger, finely diced
- 1/4 Cup Chinese cooking wine/ hung Lu wine/Shaoxing wine Any option is ok based on local availability
- 1/4 Cup Soy sauce
- 2 Tablespoons Dark soy sauce
- 2 Cup Water
- 1 Teaspoon Chinese five spice powder
- 1/2 Teaspoon White pepper powder
- 1 Cup fried shallots or Asian fried onions
- 1-2 Oz Yellow rock candy/ rock sugar (or granulated 1-3 tbsps)
Instructions
- Prepare: thinly slice and dice shallot; dice or put garlic through a garlic press; dice ginger into tiny bits. Set aside.
- Cut your meat: cut pork belly into thin strips, about 1 inch long by 1/4 inch wide. Cut the strips so you have a piece of the fatty pork on each piece; you can discard or remove excess fat, but leave some for flavor and texture.
- In a medium-large Dutch oven or pot, boil water, drop the pork strips into the water and boil the meat for 3-5 minutes. Skim the dirty looking foamy water that rises to the top as it boils. This is ‘washing’ the meat and will give you a better flavor overall and gets rid of the funk. This step is optional, based on other chefs I’ve seen, though my Taiwanese mother in law would disagree. It makes a difference.
- After about 3-6 minutes and when the pork water looks pretty clear, drain the water, then run cold water over the pork for a minute to stop the cooking (basically blanching the meat.)
- Drain all water again, then place on stove. Over high heat, add 1-2 tablespoons oil to the pork in the Dutch oven. Cook for 2 minutes, then add in your shallot, ginger, and lastly garlic. Stir well to combine, and continue stirring as you pour in your liquids: cooking wine, soy sauce, dark soy sauce and water. Add your spices: chinese five spice powder and white pepper powder. Drop the rock candy/sugar into the pot and stir to dissolve, then add in your fried shallots. Keep stirring regularly for another 15-20 minutes since the shallots tend to stick to the bottom.
- Turn down heat. Simmer for additional 15 minutes or as long as you’d like! The sauce will develop better flavor over time, and the pork will become more tender the longer you simmer it. Sauce will thicken over time too, if you need to add more water feel free to do so. Serve over a hot bed of rice and voila! You’ve made Taiwanese braised pork!
Notes
If you like Taiwanese Braised Pork, you will love this crispy pork tonkatsu! Or head home for other delicious nut free and (unnoticeably) egg free recipes!
