Rice Cooker Lu Rou Fan (Taiwanese Pork Rice Bowl)
- Total time
- 65 min
- Serves
- 4
- Cuisine
- Taiwanese
Ingredients
- 1 lbs (450-500 g) skin on pork belly, cut into 1/2 inch pieces
- 2 tbsp (30 ml) Shaoxing wine
- 2 tbsp (30 ml) soy sauce
- 1 tbsp + 1 tsp (20 ml) dark soy sauce
- 1/2 tbsp (10 g) oyster sayce, optional
- 1/2 cup 120 ml water
- 2 cloves (8 g) garlic, minced
- 2 inches or 1 1/2 tbsp ginger, whole or minced
- 20 g rock sugar or 2 tbsp brown sugar
- 1/2 tsp five spice powder
- 4 soft or hard boiled eggs, optional
- 1 lbs (450 g) green Chinese vegetables such as bok choy or yu choy, optional
- 4 servings of rice, about 200-250 grams each
Steps
- 1
Slice the pork belly into 1/2-inch pieces.
- 2
Add sake, soy sauce, dark soy sauce, oyster sauce (if using), water, garlic, ginger, rock sugar, and five spice powder to the rice cooker pot. Stir to combine, then add the pork belly and mix well. Close the lid and set the rice cooker to white rice mode.
- 3
Check out my Easy Boiled Eggs Recipe.
- 4
Bring a pot of water to a boil with a pinch of water. Add the greens and cook for 30-45 seconds until bright green. Drain, shock in cold water and set aside.
- 5
Once the rice cooker timer is up, open the lid and add the boiled eggs. Close the lid and let them sit for 5 minutes. Turn the eggs and let them sit for another 5 minutes.
- 6
Skim off any excess oil from the surface if desired.
- 7
Transfer the sauce and pork into a pot over high heat. Cook, stirring occasionally to prevent burning until sauce is reduced to your liking.
- 8
Slice the eggs in half. Spoon the braised pork over rice and top with eggs and blanched greens. Enjoy!
Source: okonomikitchen.com·Own this recipe or photo? Request removal