Braised Pork
Lu Rou Fan is a beloved Taiwanese comfort dish, featuring melt-in-your-mouth braised pork belly served over fluffy rice. This version draws on Japanese culinary depth with mirin and soy, while the side of quick-pickled daikon brings in a Creole-style tang and brightness — a perfect nod to Yilan’s unique Creole Japanese influences.
Ingredients:
For the Braised Pork Belly:
- 500g pork belly, diced into small cubes
- 2 shallots or 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce (for color)
- 1 tbsp mirin
- 1 tbsp rice wine or dry sherry
- 1 tsp five-spice powder
- 1 star anise
- 1 tbsp brown sugar
- 2 boiled eggs, peeled (optional)
- 1.5 cups water or light stock
- Cooked jasmine or short-grain rice
- Optional garnish: sliced green onions, crispy shallots
For the Pickled Daikon (Quick-Pickle Style):
- 1 cup daikon radish, thinly sliced
- ½ tsp salt
- 1 tbsp rice vinegar
- 1 tbsp sugar
- Optional: pinch of chilli flakes or fresh chopped chilli
Preparation:
- Pickle the Daikon:
- Toss daikon slices with salt and let sit for 10 minutes. Rinse and drain.
- Mix rice vinegar, sugar, and chili (if using). Add daikon and chill for at least 30 minutes.
- Prepare the Pork Belly:
- In a heavy-bottomed pot, sauté shallots until golden, then add garlic and ginger.
- Add pork belly and brown until lightly crisped.
- Stir in soy sauces, mirin, rice wine, sugar, five-spice, and star anise. Mix well.
- Pour in water or stock and bring to a boil.
- Reduce heat and simmer uncovered for 45–60 minutes until the pork is tender and sauce is thick. Add boiled eggs during the last 15 minutes, if using.
- Assemble the Dish:
- Spoon pork mixture over a bowl of warm rice.
- Top with a halved soy-braised egg (if used), pickled daikon, green onions, or crispy shallots for crunch and contrast.