Instant Pot Taiwanese Braised Pork Rice With Eggs

winnie liong

4 hours ago

A Taiwanese comfort food filled with memories

Taiwanese braised pork rice is one of those dishes that instantly brings back memories for me. I ate it often in high school, and I still remember the restaurant I would visit after school to order a warm bowl of braised pork rice.

It was simple, comforting, and always so satisfying. The tender pork, savory sauce, and warm rice made it the perfect meal after a long school day.

Making this dish at home now brings back so many good memories from growing up. The smell of the soy sauce, fried shallots, and five-spice simmering together feels so familiar and comforting.

What is Taiwanese braised pork rice?

Taiwanese braised pork rice is commonly called lu rou fan, written as 滷肉飯 in Traditional Chinese.

Lu rou fan is a classic Taiwanese comfort food made with small pieces of pork belly braised in a flavorful soy-based sauce. The pork and sauce are usually served over steamed white rice.

The dish is rich, savory, slightly sweet, and deeply aromatic. Fried shallots, soy sauce, Chinese five-spice, and Shaoxing wine give the pork its signature flavor.

There is also a similar dish called rou zao fan, written as 肉燥飯, which is commonly made with ground or finely minced pork.

Since this recipe uses both pork belly and lean ground pork, it is inspired by both lu rou fan and rou zao fan. The pork belly gives the dish richness and tenderness, while the ground pork creates a saucy minced pork texture.

What does lu rou fan taste like?

Lu rou fan has a rich and savory flavor with a subtle sweetness.

The light soy sauce adds saltiness and umami, while the dark soy sauce gives the dish a deeper color and more concentrated flavor. Shaoxing wine adds warmth and depth, while honey and brown sugar balance the salty ingredients.

Chinese five-spice powder gives the pork a warm, fragrant flavor. Depending on the brand, the blend may contain spices such as star anise, cinnamon, cloves, fennel, and Sichuan pepper.

The fried shallots are also very important. They add sweetness, aroma, and a slightly caramelized flavor to the sauce.

When everything cooks together, the sauce becomes savory, sweet, aromatic, and perfect for soaking into warm rice.

Using half pork belly and half ground pork

For this recipe, I used half pork belly and half lean ground pork, and it still tasted so good.

The pork belly adds the rich, tender texture that makes Taiwanese braised pork rice so comforting. The lean ground pork makes the dish slightly less fatty without taking away from the flavor.

This combination is a great option if you want a lighter version of lu rou fan while still keeping the sauce rich and satisfying.

You can also use all pork belly for a richer and more traditional version. All pork belly will give the dish an extra-tender texture and a more indulgent sauce.

Why you will love this recipe

It is made quickly in the Instant Pot.
It uses both pork belly and lean ground pork.
The sauce is rich, savory, and slightly sweet.
Fried shallots add amazing flavor.
Hard-boiled eggs absorb the braising sauce.
It is perfect for meal prep.
The leftovers taste even better the next day.

Tips for the best Taiwanese braised pork rice

1. Cut the pork belly into small pieces

Small pieces cook evenly and make it easier to get both pork belly and ground pork in every bite.

2. Adjust the Chinese five-spice powder

One and a half tablespoons creates a noticeable five-spice flavor. Chinese five-spice powder can vary in strength depending on the brand, so you can reduce the amount for a milder flavor.

Start with 1 to 2 teaspoons if you prefer a lighter five-spice taste.

3. Scrape the bottom of the Instant Pot

After browning the pork, scrape the bottom of the pot well when adding the liquid ingredients. This helps loosen the flavorful browned pieces and can help prevent a burn notice.

4. Use fried shallots

Fried shallots add sweetness, aroma, and a deep caramelized flavor to the sauce.

You can fry fresh shallots or use packaged fried shallots for convenience.

5. Simmer after pressure cooking

The sauce may look thin when you first open the Instant Pot. Simmering it uncovered helps reduce the liquid and concentrate the flavor.

The sauce will also thicken slightly as it cools.

6. Let the eggs sit in the sauce

The longer the hard-boiled eggs sit in the braising liquid, the more flavor they will absorb.

They taste especially good the following day after resting in the sauce overnight.

Can I use all pork belly?

Yes. You can replace the lean ground pork with more pork belly.

Using all pork belly will make the dish richer and closer to a traditional lu rou fan. Cut the pork belly into small pieces so it becomes tender and easy to spoon over rice.

The sauce may be fattier when using only pork belly. You can spoon off some of the excess fat after cooking if needed.

Using half pork belly and half lean ground pork makes this recipe slightly less fatty while still keeping it flavorful and satisfying. Whether you use the combination or make it with all pork belly, it is a warm and comforting Taiwanese-inspired meal that is perfect for sharing with family!