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:

1. 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.
2. 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.
3. 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.