Pressure Cooker Lu Rou Fan (Taiwanese Braised Pork Belly Rice)

Pressure Cooker Lu Rou Fan (Taiwanese Braised Pork Belly Rice)

Course: Entree
Cuisine: Taiwan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Marvellina
Pork belly is braised in savory, rich sauce and smothered on top of rice. This is heaven in a bowl. Both pressure cooker and stove-top recipe included.
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Ingredients

  • 1 1/2 lbs pork belly (with skin on) or ground pork with some fat cut into thin strips
  • 1 tsp cooking oil
  • 2 cups hot water
  • 4-6 hard-boiled eggs peeled

Aromatics:

Seasonings:

  • 1/4 cup Shaoxing wine
  • 2 Tbsp dark soy sauce
  • 3 Tbsp light soy sauce more to taste later
  • 1/4 cup rock sugar or use brown sugar

Thickening agent:

  • 2 Tbsp corn starch + 3 Tbsp of water

Garnish:

  • 1 stalk green onions finely chopped
  • Cilantro leaves

Instructions

  • You can prepare the hard-boiled eggs the day before and keep them in the refrigerator until ready to use

Cooking with Instant Pot pressure cooker:

  • Press saute on instant pot. When it's hot, add the oil. Tip in the pork belly and saute for about 5 minutes. Add seasonings and aromatics. Pour in hot water. Stir to mix everything. Add the hard-boiled eggs in
  • Cover and lock the lid. Turn the steam release valve to seal. Press "pressure cooker" then "high pressure". Set timer to 20 minutes or 30-40 minutes for really tender pork belly. After the timer beeps, carefully release pressure immediately. Carefully unlock the lid and have a final taste and add more salt to your taste if needed
  • Turn on the saute mode back on and bring to a boil. Give the cornstarch solution a stir and then pour into the pot and stir until the sauce is thickened. Turn off saute mode. Proceed to serving

Cooking on stove-top:

  • Preheat oil in the wok/skillet . When it's hot enough, add garlic and stir fry for 10 seconds. Add the pork and let it cook until it started to change into opaque color. Add the seasonings. Stir to mix everything and until the rock sugar started to melt. Get 2 cups of hot water ready for next step
  • Add the fried shallots and stir again to mix. Then add 2 cups of the hot water and hard-boiled eggs in. Bring to a boil and then lower the heat to let it gently simmer away. Cover with the lid, leaving slightly ajar. Let it gently braise for the next 1 hour. Have a final taste, add more salt if needed. It should be savory with just a hint of sweetness. Once you are happy with the taste, bring the heat back up. Give the cornstarch solution a stir and pour it in and this will thicken the sauce further

Serving:

  • Serve by generously topping the white rice with the pork and its sauce. You can serve the hard-boiled egg whole or cut in half. Garnish with some chopped green onions, and cilantro leaves if you like