Lu Rou Fan
A comforting Taiwanese braised pork rice bowl with tender pork belly, savory soy broth, and pickled radish. This home-style version is quick enough for a weeknight but tastes like it simmered all day.
- Total time
- 40 min
- Servings
- 2
- Calories
- 650
- Protein
- 25g
Ingredients
- 1 lb pork belly
- 2 cups cooked rice
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 3 cloves garlic
- 2 stalks green onions
- ¼ cup pickled radish
Instructions
- 1
Cut the 1 lb pork belly into 1/2-inch pieces. Heat a large pan over medium-high and add the pork; cook until browned and some fat renders, about 5 minutes.
- 2
Add the 3 minced garlic cloves and cook until fragrant, about 1 minute.
- 3
Stir in the 1/4 cup soy sauce, 2 tbsp brown sugar, and 1 cup water. Bring to a simmer, then reduce heat to low.
- 4
Cover and simmer until the pork is tender and the sauce thickens slightly, about 30 minutes. The sauce should coat a spoon.
- 5
Slice the 2 green onions thinly. Serve the pork over the 2 cups cooked rice, spooning extra sauce on top.
- 6
Garnish with the sliced green onions and the 1/4 cup pickled radish.
Tools you’ll need
- Large pan or skillet
- Knife
- Cutting board
- Measuring cups and spoons
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