Can I use a different cut of pork?

Yes, you can also use pork shoulder for a leaner alternative.

Can I make this on the stove?

Yes. Cook the pork belly until browned, then sauté with garlic and sugar until the sugar melts. Add the rest of the seasoning ingredients and water. You may need an extra 1/2 cup of water. Bring to a boil, then simmer covered on low for 1 hour until the pork is tender. Add the boiled eggs to marinate and reduce the sauce if to thicken.

How to Choose Pork Belly

Look for pork belly with even marbling—too much lean meat can result in a drier dish, while excessive fat may make it greasy. If using pork belly with high fat, you can skim some of it out.

Rice Cooker Lu Rou Fan (Taiwanese Pork Rice Bowl) 卤肉饭

Name: Rice Cooker Lu Rou Fan (Taiwanese Pork Rice Bowl)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
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

Description

Make Rice Cooker Lu Rou Fan with ease! This Taiwanese braised pork rice features tender pork belly slow-cooked in a rich, savory sauce with aromatic spices. Served over fluffy rice with soft-boiled eggs and greens, it’s a comforting one-pot meal perfect for busy days.

Ingredients

Units

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pork: Slice the pork belly into 1/2-inch pieces.
Cook in the Rice Cooker: 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.
Prepare the Soft or Hard Boiled Eggs*: Check out my Easy Boiled Eggs Recipe.
Blanch the Bok Choy*: 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.
Add Eggs to the Braise: 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.
Remove Excess Oil: Skim off any excess oil from the surface if desired.
Reduce the Sauce (Optional): Transfer the sauce and pork into a pot over high heat. Cook, stirring occasionally to prevent burning until sauce is reduced to your liking.
Finish and Serve: Slice the eggs in half. Spoon the braised pork over rice and top with eggs and blanched greens. Enjoy!

Notes

*To make the eggs and bok choy one pot too, rinse the eggs and wrap in foil. Add it the to the rice cooker at the beginning and cook with the pork. Add the rinsed green vegetables after the cycle is done and set to “keep warm” mode for 10-15 minutes to steam the vegetables.

Prep Time: 5 minutes
Cook Time: 60 minutes
Category: Main Dish
Method: Rice Cooker
Cuisine: Taiwanese

Nutrition

Serving Size: 1 serving
Calories: 695
Sugar: 5 g
Sodium: 205 mg
Fat: 62 g
Saturated Fat: 22.5 g
Unsaturated Fat: 40 g
Trans Fat: 0
Carbohydrates: 12.5 g
Fiber: 0.35 g
Protein: 12 g
Cholesterol: 83 mg