Lu Rou Fan (Taiwanese Braised Ground Pork Rice Bowl)
Quick answer
- Total time
- 60 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Keep the fat that renders from the ground pork, because the onion cooks in it next and needs time to turn deeply golden; rushing that stage leaves the sauce pale.
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During the low simmer, the sauce is ready for the peeled eggs once it has thickened and the pork looks glossy, and the eggs stay in until their surface turns deep brown. Spoon both meat and sauce over the rice so the liquid soaks into the grains.
Ingredients
Instructions
- 1
Heat a pan over medium-high, add 500g ground pork, and break it up with a spatula.
Cook for 3 to 4 minutes until no pink remains and fat has rendered, then transfer the pork to a plate.
- 2
Finely chop 1 onion and cook it in the rendered pork fat over medium-high for 10 to 15 minutes.
When the onion is deeply golden, return the pork to the pan.
- 3
Add 4 tbsp soy sauce, 1.5 tbsp brown sugar, and 0.5 tsp five-spice powder.
Stir-fry for 1 minute until the meat is evenly coated. The brown sugar melts and gives a glossy color.
- 4
Pour in 500ml water and bring to a boil, then reduce to low heat and simmer for 30 minutes until the sauce concentrates and the meat turns glossy.
- 5
Peel 4 boiled eggs, add to the pot, and simmer for 10 more minutes until the eggs absorb the soy glaze and turn a deep mahogany color on the outside.
- 6
Ladle the meat and sauce generously over rice and serve with a halved egg.
The sauce seeps into the rice as you eat, deepening the flavor with each bite.
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