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Mushroom Braised Pork Rice (Lu Rou Fan)
Chinese dish ready in 75 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 15m
- Cook
- 1h
- Total
- 1h 15m
- Servings
- 4
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Mushroom Braised Pork Rice (Lu Rou Fan)
| Ingredient | Amount |
|---|---|
| Pork Belly | 300g |
| Dried Shiitake Mushrooms | a handful (soak and reserve the liquid) |
| Onion | 1 as needed |
| Star Anise | 2 as needed |
| Cinnamon Stick | a small piece |
| Eggs | 1 per person |
| Rock Sugar | to taste |
| Light Soy Sauce | 3 tbsp |
| Cooking Wine | 1 tbsp |
| Oyster Sauce | 1 tbsp |
| Dark Soy Sauce | 2 tbsp |
- Pork Belly300g
- Dried Shiitake Mushroomsa handful (soak and reserve the liquid)
- Onion1 as needed
- Star Anise2 as needed
- Cinnamon Sticka small piece
- Eggs1 per person
- Rock Sugarto taste
- Light Soy Sauce3 tbsp
- Cooking Wine1 tbsp
- Oyster Sauce1 tbsp
- Dark Soy Sauce2 tbsp
Cooking StepsHow to cook Mushroom Braised Pork Rice (Lu Rou Fan) step by step
-
Step 1Blanch the pork belly and cut into small cubes. Dice the onion. Soak the dried shiitake mushrooms until softened, then dice them (reserve the soaking liquid). Deep-fry the onion dice until golden brown and crispy, then remove and set aside. Stir-fry the pork belly cubes until the surface is lightly browned.
-
Step 2Add star anise, cinnamon stick, 3 tbsp light soy sauce, 1 tbsp cooking wine, 1 tbsp oyster sauce, and 2 tbsp dark soy sauce. Add the diced shiitake mushrooms and a handful of rock sugar. Pour in the reserved mushroom soaking liquid and the crispy fried onions. Add 2 bowls of water to cover the meat. Add a few hard-boiled eggs. Simmer over medium-low heat for 25-30 minutes until the sauce thickens and becomes glossy.
-
Step 3Tip: Cook the rice a bit softer than usual. When mixed with the rich braising sauce, it becomes wonderfully sticky and absolutely delicious!
Mushroom Braised Pork Rice (Lu Rou Fan)
Chinese dish ready in 75 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 300g Pork Belly
- a handful (soak and reserve the liquid) Dried Shiitake Mushrooms
- 1 as needed Onion
- 2 as needed Star Anise
- a small piece Cinnamon Stick
- 1 per person Eggs
- to taste Rock Sugar
- 3 tbsp Light Soy Sauce
- 1 tbsp Cooking Wine
- 1 tbsp Oyster Sauce
- 2 tbsp Dark Soy Sauce
Instructions
-
Blanch the pork belly and cut into small cubes. Dice the onion. Soak the dried shiitake mushrooms until softened, then dice them (reserve the soaking liquid). Deep-fry the onion dice until golden brown and crispy, then remove and set aside. Stir-fry the pork belly cubes until the surface is lightly browned.
-
Add star anise, cinnamon stick, 3 tbsp light soy sauce, 1 tbsp cooking wine, 1 tbsp oyster sauce, and 2 tbsp dark soy sauce. Add the diced shiitake mushrooms and a handful of rock sugar. Pour in the reserved mushroom soaking liquid and the crispy fried onions. Add 2 bowls of water to cover the meat. Add a few hard-boiled eggs. Simmer over medium-low heat for 25-30 minutes until the sauce thickens and becomes glossy.
-
Tip: Cook the rice a bit softer than usual. When mixed with the rich braising sauce, it becomes wonderfully sticky and absolutely delicious!
Recipe Details
Common Questions
Can I make this ahead of time?
Yes, this dish actually improves after resting as flavors meld. Refrigerate for up to 3 days and reheat gently on the stovetop.
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
