Lu Rao Fan, Braised Pork and Egg Rice Bowl
Servings: 6
Cost: $20
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.
Print Recipe
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
- Prepare an ice bath and set aside.
- 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.
- 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.
- 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.
- Add the garlic and ginger to the pot and stir-fry for about 1 minute until fragrant.
- Add the pork and stir-fry for about 2 minutes until browned.
- Pour in the wine to deglaze the pot, scraping up any browned bits from the bottom.
- 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.
- Lock the lid. Program to pressure cook for 20 minutes on high pressure.
- While the pork cooks, peel the eggs.
- When the timer sounds, quick release the pressure, select Cancel, and then select Keep Warm.
- Carefully remove the lid, add the eggs, lock the lid again, and let the eggs soak for 10 minutes.
- 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.