20-Min Taiwanese Pork Rice Bowl
Glossy braised pork over rice with pickled greens, bamboo shoots, and crispy tofu—a weeknight version of lu rou fan that comes together in one skillet. Sweet, savory, umami-rich, and deeply craveable.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- ½ lb ground pork
- 3 tbsp soy sauce
- 1 tbsp dark brown sugar
- 2 cups cooked white rice
- ¾ cup canned bamboo shoots, drained
- ½ cup pickled mustard greens, chopped
- ½ cup fried tofu cubes (store-bought)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Add ground pork, breaking it up with a spoon, until no pink remains, about 5 minutes.
- 3
Pour in soy sauce and brown sugar, then add bamboo shoots and mustard greens.
- 4
Simmer for 3 minutes until the sauce thickens and clings to the pork, glossy.
- 5
Divide rice between bowls, spoon pork sauce over the top, and scatter fried tofu on each.
- 6
Serve immediately while the pork is hot and the rice steams.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon
- two bowls
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