Taiwanese Five-Spice Pork with Rice (Lu Rou Fan)
- Makes6 servings
- Cook Time40 minutes
- 2
This Taiwanese dish, called lu rou fan, is a one-bowl meal consisting of richly flavored, soy-simmered pork served over steamed rice. Pork belly is traditional, but we found ground pork faster and just as delicious. Hard-cooked eggs are common, but we preferred soft-cooked eggs for their runny yolks. To make soft-cooked eggs, bring 2 cups of water to a simmer in a large saucepan fitted with a steamer basket. Add eggs, cover and steam over medium for 7 minutes. Transfer the eggs to ice water to stop the cooking, then shell and halve the eggs before serving. We liked serving steamed or stir-fried bok choy or broccoli alongside, a nice balance to the richness of the pork.
Don’t use regular soy sauce; when reduced during cooking in this recipe it will become too salty. And don't use cooking sherry, which contains added salt; use an inexpensive dry sherry.
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