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lu rao fan, braised pork and egg rice bowl with baby bok choy on the side

Lu Rao Fan, Braised Pork and Egg Rice Bowl

Lu Rao Fan is Taiwanese-style pork dish braised with soy sauce and spices, and served over rice with a spiced hardboiled egg and a light drizzle of sauce. It's typically made with pork belly, which is delicious, but I decided to make it with a pork shoulder or pork butt as a variation. Excerpt from Chinese Instant Pot Cookbook by Sharon Wong, published by Rockridge Press. Copyright © 2022 by Callisto Media, Inc. All rights reserved.

Course dinner, lunch, Main Course
Cuisine Chinese
Keyword braised pork, braised pork belly, braised pork shoulder, lu rao fan, pork, egg, and rice bowl
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Sharon Wong

Ingredients

  • 1 cup water divided
  • 6 large eggs
  • 3 tablespoons neutral oil
  • 2 shallots sliced
  • 1 1-inch piece fresh ginger, thinly sliced
  • 2 pounds pork shoulder or pork belly cut into 2-3 inch pieces
  • 2 tablespoons rice wine
  • 2 tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoons sugar or 30 grams rock sugar
  • 1/2 teaspoon Chinese five-spice powder
  • 2 1/4 cup cooked medium- or long-grain white rice

Instructions

  1. Prepare an ice bath and set aside.
  2. Pour 1/2 cup of water into the Instant Pot, place a trivet inside, and put the eggs on it. Program to pressure cook for 5 minutes on high pressure.
  3. When the timer sounds, quick release the pressure and transfer the eggs to the ice bath. Empty and dry the liner before returning it to the base.
  4. On the Instant Pot, select Saute and adjust the heat to high to preheat the pot. Once hot, pour in the oil and add the shallots. Stir-fry for about 5 minutes until the shallots are browned. Use a slotted spoon to transfer the shallots to a small bowl, leaving the oil in the pot.
  5. Add the garlic and ginger to the pot and stir-fry for about 1 minute until fragrant.
  6. Add the pork and stir-fry for about 2 minutes until browned.
  7. Pour in the wine to deglaze the pot, scraping up any browned bits from the bottom.
  8. Pour in the dark and light soy sauces, the remaining 1/2 cup of water, and the sugar. Add the five-spice powder and half of the shallots.
  9. Lock the lid. Program to pressure cook for 20 minutes on high pressure.
  10. While the pork cooks, peel the eggs.
  11. When the timer sounds, quick release the pressure, select Cancel, and then select Keep Warm.
  12. Carefully remove the lid, add the eggs, lock the lid again, and let the eggs soak for 10 minutes.
  13. Serve a scoop of braised pork over rice. Halve and egg and arrange it next to the pork, then top with a spoonful of fried shallows and a drizzle of braising sauce.