台式滷肉飯Taiwanese Braised Pork Rice (Lu Rou Fan)

Prep 15 min·Cook 30 min

1. 1You're here
   Step 1.

   Rinse the rice until the water runs nearly clear and cook it with the water in a rice cooker or covered pan.

   360 g Short-grain rice430 ml Water for the rice

   Rice / congee cooking
2. 2
   Step 2.

   Lower the eggs into simmering water and cook for 8 minutes, then cool in cold water and peel.

   4 Eggs

   8 minBoil / blanch
3. 3
   Step 3.

   Gently reheat the braised pork sauce in a small pot. Add the peeled eggs and simmer on the lowest heat for 15–20 minutes, turning them so they colour evenly.

   400 g Taiwanese Braised Pork Sauce (Rou Zao)4 Eggs

   18 minBraise / stew

   Wok-chan's tip鑊仔貼士

   If the sauce is very thick, add a splash of water so the eggs can sit in it.
4. 4
   Step 4.

   Blanch the greens in salted boiling water with a drop of oil for 1 minute and drain.

   300 g Pak choi or choy sum

   1 minBoil / blanch
5. 5
   Step 5.

   Fill each bowl with rice, spoon over plenty of pork and sauce, and add a halved egg, the greens, a little pickle and coriander.

   360 g Short-grain rice400 g Taiwanese Braised Pork Sauce (Rou Zao)4 Eggs300 g Pak choi or choy sum60 g Pickled mustard greens, finely chopped, or yellow pickled radishto taste Coriander

   Assemble / plate