lu rou fan

Lu rou fan is a Taiwanese rice dish topped with small pieces of braised pork and their cooking sauce. In Judy Leung’s version, skin-on pork belly is cut small and cooked with onion or shallots, shiitake mushrooms, sugar, Shaoxing wine and light and dark soy sauces. The pieces and plentiful sauce are served over steamed white rice.^[1]

A spice sachet in that preparation holds star anise, cinnamon, cloves, bay leaves, Sichuan pepper, dried tangerine peel and ginger. The pork simmers until tender, after which the sachet is removed and the sauce thickened. Peeled hard-boiled eggs can cook in the same braise as an optional addition. Fresh or dried shiitake mushrooms are alternatives within Leung’s recipe.^[1]