The Meltz-in-your-mouth Taiwanese Braised Pork Belly Rice (卤肉饭) – Fatty Yummy Version

The Meltz-in-your-mouth Taiwanese Braised Pork Belly Rice (卤肉饭) – Fatty Yummy Version

Taiwanese Braised Pork Belly Rice is one of the must-eat in Taiwan. It’s a bowl of rice served with Small Pieces of Pork Belly braised for hours in soy sauce and rice wine until it’s extremely tender and melt-in-your-mouth.

I just came back from Taiwan and I knew I must share this recipe once I’m back to Singapore. For those who had follow my blog, I had already posted a recipe on Lu Rou Fan a while ago. There are some difference in these 2 recipes. The earlier one has more intense flavour, more meaty and this recipe is more like the famous 金峰卤肉饭 in Taipei -its definitely more melt-in-your-mouth with more fats and very flavourful.

You can also reduce the fats proportion and increase the proportion of meat. However, this will result a less melt-in-your-mouth one. To braise the pork to the desired texture, you will need to braise over stove-top for about 3 hours with lid on. The consistency of the braising should be slightly thick after 3 hrs of braising. Pressure cooker recipe also provided. However, i still prefer using stove top despite the long hours of cooking because stove top cooking will give a thicker consistency and give a sticky-lipped feel.