Taiwanese Braised Minced Pork and Rice (Rou Zao Fan) is a quintessential Taiwanese delight that never disappoints. Pack up your bian dang (Taiwanese bento box) and get ready for the best lunch you'll have all week.
Taiwanese Braised Minced Pork over Rice (Rou Zao Fan - 肉臊飯) is a dish that is served EVERYWHERE in Taiwan. From fancy restaurants to humble street vendors, you'll never have a hard time finding a bowl of this traditional Taiwanese dish.
Every Taiwanese household has their own version of this recipe in their repertoire. My mom has been making this recipe since I was a child. And the same was true when she was a child.
Rou Zao Fan is a family staple. Now that I have children of my own, I'm proud to pass on this recipe and to share with you as well.
What is Rou Zao Fan?
Taiwanese Braised Minced Pork Rice is basically a simplified version of Lu Rou Fan. The use of ground pork makes it less fatty, it's more economical and it also cuts the cook time in half.
Ground pork is browned and stir-fried with spices, seasonings and aromatics, then braised until tender. The addition of fried shallots and shiitake mushrooms gives the sauce a deep, complex flavor.
Taiwanese Minced Pork Rice checks off all 3 boxes for a weeknight dinner - quick, affordable and loved by all.
How to Make Taiwanese Braised Minced Pork
There are quite a few ingredients for this recipe but don't let that discourage you. The majority of them are shelf stable and are most likely already in your pantry.
Not only is Taiwanese Braised Minced Pork Rice a one pot dish, it can be made ahead of time. Like most stews and curries, it actually tastes better the next day.
1) Heat a medium-sized pot over medium heat. Add a tablespoon of oil and lightly brown the shiitake mushrooms.
2) Add garlic and ginger and sauté for about 30 seconds, until the garlic begins to change color.
3) Add the ground pork and lightly brown. Break up the pork into small pieces as it cooks.
4) Add the spices (five spice, white pepper, star anise) and sauté to bring out the aromas.
5) Stir in the seasonings (light soy sauce, dark soy sauce, rice wine). Mix well.
6) Add the fried shallots and rock sugar. Stir to combine.
7) Pour in the mushroom soaking liquid. If needed, add water to cover the pork.
8) Cover and simmer over medium-low heat for 30-45 minutes. Stir occasionally.
How to Serve and Store Rou Zao Fan
Spoon a healthy serving of Rou Zao over a bowl of freshly steamed rice. Add a few slices of takuan (Japanese pickled daikon) on top, serve with a side of leafy green vegetables and you have yourself one heck of a meal!
Rou Zao also goes well with noodles. My girls and I love noodles and this is a great way to switch things up.
Taiwanese Braised Minced Pork freezes very well. This is a great recipe to double up and portion out into individual servings.
Reheat over a stove or in the microwave. Serve with rice (or noodles) and you have yourself a delicious meal that transports you to the lively night markets in Taiwan.
Ingredients
- 2 lbs ground pork
- 3-5 dried shiitake mushrooms, soak in 2 cups of hot water for 1 hour, squeeze out excess liquid then dice.
- 5 cloves garlic, minced
- 3 slices ginger
- 1 teaspoon five spice powder
- ½ teaspoon white pepper
- 3-5 star anise
- 4 tablespoon light soy sauce
- 1.5 tablespoon dark soy sauce
- ½ cup Michiu rice wine
- 1 tablespoon rock sugar
Instructions
- Heat a medium-sized pot over medium heat then add a tablespoon of oil.
- Add diced shiitake mushrooms and sauté until lightly browned.
- Add ginger and garlic. Sauté until the garlic becomes aromatic and begins to change color.
- Brown the ground pork and break it up into small pieces as it cooks.
- Add white pepper, five spice and star anise. Sauté for about a minute to draw out the aromas.
- Add dark soy sauce, light soy sauce and rice wine. Stir until the pork is evenly coated.
- Stir in fried shallots and rock sugar.
- Pour in the mushroom soaking liquid. If necessary, add enough water to cover the pork.
- Cover and simmer over medium-low heat for 30-45 minutes, until the pork is tender. Stir occasionally.
- Serve over a bowl of steamed rice.
Jess says
Just like my mom makes it!