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Lu Rou Dan Fan (滷肉蛋飯) – Braised Pork with Egg over Rice
More recipes: Chinese recipes · All Asian recipes
Lu Rou Dan Fan (滷肉蛋飯) – Braised Pork with Egg over Rice
Laura Chen
4
15 minutes
105 minutes
600
Taiwanese
Main course
Lǔ ròu dàn fàn is Taiwanese braised pork belly with egg over rice. You braise the pork belly with soy sauce, star anise and cinnamon until tender, and add the boiled eggs to the sauce for 30 minutes. The eggs take on color and flavor.
Ingredients
- 500 g pork belly
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp rice wine
- 1 tbsp sugar
- 4 eggs
- 640 g cooked rice
- 2 star anise
- 1 cinnamon stick
- 3 slices ginger
- 2 garlic cloves
- 3 scallions
- 1 liter water
Instructions
- Cut the pork belly into cubes.
- Chop the ginger and garlic and fry them together with the pork belly in a pot until the meat is lightly browned.
- Add the star anise, cinnamon, soy sauce, dark soy sauce, rice wine and sugar and stir well.
- Add water to cover the meat and bring to a boil.
- Reduce the heat and braise the meat slowly for 1 hour.
- Meanwhile, hard-boil the eggs, peel them and set aside.
- After an hour, add the boiled eggs to the meat and braise for another 30 minutes.
- Chop the scallions and sprinkle them over the dish at the end.
- Serve with cooked rice.
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More recipes: Chinese recipes · All Asian recipes