I am CONFIDENT to say that my Taiwanese Braised Pork Rice is 100x better than any bubble tea shop out there.
Welcome to Day 9 of Cooking 15 Street Foods for 15 Days, and today I am making my super EASY and delicious Instant Pot Taiwanese Braised Pork Rice, Lu Rou Fan, that will blow your mind. Savory, rich, and flavorful braised pork belly on top of a hot bowl of rice is what you need this weekend! Make sure to make extra rice because I promise you will have more than one bowl for sure!
Whenever I host dinner, I always make my Taiwanese Braised Pork Rice. It is my most proud recipe and a dish that all my friends and family rave about!
You know your braised pork belly is made right after eating; your lips are stuck together from all that collagen! Yes, Pork rice is good for your skin!!
When I immigrated from Taiwan, the number one dish I missed the most was Taiwanese Braised Pork Rice.
I find that most restaurants here use minced pork, which do not get me wrong, it is still delicious, but it is NOT even close to being the same. The secret to making the best pork rice is HAND CUT pork belly. Yes, I know it is time confusing, but trust me, it is SO worth it. Every bite has a little bit of skin, fat, and meat, the perfect combination!
Here are a few tips to help prepare the pork belly:
- Freeze the meat for 15 minutes before cutting. Slice the pork belly in sections and leave the meat you are not working on in the freezer, so it is easier to cut.
- Sharpen your knife before cutting the pork belly
- Have the skin facing down, so it is easier to cut
I am using packaged fried shallots today. Of course, you can fry your shallots, but I find this method saves ALOT of time and provides the most authentic flavor. Here are a few brands of dried fried shallots that I recommend, JFC Fried Shallots, Lee Brands, or Hanh Phi.
Suppose you also want to make marinated eggs to level up your Taiwanese Braised Pork Rice.
All you have to do is boil eggs and peel ahead of time. And at the end, set the instant pot to “simmer” add in the hard-boiled eggs and cook for another 30 minutes. I like to pair my pork rice with Taiwanese Refreshing Cucumber Salad as it helps cut down the pork belly’s fattiness for the perfect balance.
If you like Taiwanese Food, here are some more EASY & Authentic Taiwanese Recipes you can make at home:
Ingredients
- Hand chop pork belly into small stripes, YES, hand-chopped pork belly, a lot of manual work, but trust me, it is worth it! You want to have a little bit of skin, fat, and meat in each slice (Refer to the video tutorial for more information)
- Saute in the Instant Pot for 2-3 minute or until it is no longer pink
- Add in soy sauce, dark soy sauce, Chinese cooking wine, five-spice powder, sugar, and mix
- Pour in 2 cups of water and set the instant pot to “pressure cook” for 20 minutes
- After 20 minutes, quick release and add in 1 cup of fried dried shallots. Mix well to ensure everything is combined
- Pressure cook for another 15 minutes and let it natural release
- OPTIONAL: if you want to make marinated eggs, instead of natural release, do a quick release and add in 8 peels of hard-boiled eggs and let it simmer for another 30 minutes.
Print Pin Recipe
Taiwanese Braised Pork Rice (Instant Pot)
I am CONFIDENT to say that my Taiwanese Braised Pork Rice is 100x better than any bubble tea shop out there. Welcome to Day 9 of Cooking 15 Street Foods for 15 Days, and today I am making my super EASY and delicious Instant Pot Taiwanese Braised Pork Rice, Lu Rou Fan, that will blow your mind. Savory, rich, and flavorful braised pork belly on top of a hot bowl of rice is what you need this weekend! Make sure to make extra rice because I promise you will have more than one bowl for sure!
Yield: 8 Servings
Calories: 656kcal
Instructions
Hand chop pork belly into small stripes, YES, hand-chopped pork belly, a lot of manual work, but trust me, it is worth it! You want to have a little bit of skin, fat, and meat in each slice (Refer to the video tutorial for more information)
Saute in the Instant Pot for 2-3 minute or until it is no longer pink
Add in soy sauce, dark soy sauce, Chinese cooking wine, five-spice powder, sugar, and mix
Pour in 2 cups of water and set the instant pot to “pressure cook” for 20 minutes
After 20 minutes, quick release and add in 1 cup of fried dried shallots. Mix well to ensure everything is combined
Pressure cook for another 15 minutes and let it natural release
OPTIONAL: if you want to make marinated eggs, instead of natural release, do a quick release and add in 8 peels of hard-boiled eggs and let it simmer for another 30 minutes.
Video
Notes
- Freeze the meat for 15 minutes before cutting. Slice the pork belly in sections and leave the meat you are not working on in the freezer, so it is easier to cut.
- Sharpen your knife before cutting the pork belly
- Have the skin facing down, so it is easier to cut
Leave feedback about this