Taiwanese Braised Pork Rice (Lu Rou Fan)

1. 1

   Finely mince the garlic and ginger.

2. 2

   Cut the pork belly into small strips.

   
3. 3

   Add the pork belly to a cold pan with no oil.

4. 4

   Cook until the pork is lightly golden and the fat has rendered out. At the mean time, prepare some boil eggs.

5. 5

   Add the minced ginger and garlic.

6. 6

   Continue cooking until the garlic and ginger are fragrant, then add everything from the sauce section. Stir well and transfer to a pot for simmering.

7. 7

   Pour in just enough water to cover the ingredients in the pot, and add the boiled eggs.

   
8. 8

   Simmer for 2.5 hours, stirring occasionally.

Wine Pairing

Try with: Gamay

Look for Gamay with this pork. Its high acidity cuts through the richness of the pork belly, while the bright red-fruit character complements the dish’s savory spices. A Beaujolais-Villages is an easy choice here! We’re looking for something light, fruity, and fresh rather than overly structured