Braised Meat aka Lu Rou Fan ~ Pressure Cooker Recipe 卤肉饭

This is similar to the Taiwanese style Lu Rou Fan often served with hard-boiled eggs. 
The version that I'm sharing here is a more healthy and mild flavour compared to the traditional Lu Rou Fan, as I personally do not like the strong aroma of the Five Spice and Star Anise. I use pork muscle and collar butt instead of pork belly, the meat is tender and lean.

I usually cook this for lunch, serve it with rice...

My son's lunch ;) 

Simply decorate with some seaweed to make the egg look like my son's favourite Rilakkuma bear. :) The egg disappeared right after I took this photo! lol.

... then, just leave the remaining in the cooker un-touch, let it keep warm till evening and reheat it with some brown rice vermicelli or noodles for our dinner. The meat tastes even better and more flavourful!

Our dinner ;)

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

600g Pork Muscle Meat (pork belly/ pork collar butt)

(A)

1 tbsp Tapioca Flour

60ml Soy Sauce

1 tbsp Dark Soy Sauce (use 2tbsp if you like it to look exactly like the Taiwanese style braised meat)

100ml Chinese Rice Wine 

1/4 tsp White Pepper 

1/4 tsp Five Spice Powder


(B)

10g Ginger (sliced, about 5-6 slices)

5 cloves Garlic

1 Star Anise

1 slice Licorice Root (optional)

20g Fried Shallot

1 Red Chili

1 stalk Spring Onion

About 150g Hot Water or just enough to cover the ingredients

30g Rock Sugar


(C)

4 Hard-boiled Eggs (optional)

Some oil for cooking 

Taiwanese-style Braised Pork With Eggs, this time I used a combination of pork belly and shoulder butt meat. Added some shiitake mushrooms. Photo updated: August 2023

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Method:

1. Wash and dry the meat with kitchen towels. Mix all (A) in a bowl. Place the meat in an airtight container, add in (A), mix well. Cover with a lid, keep in the fridge and let it marinate overnight.

2. Heat some oil in the pot, fry garlic and ginger until fragrant, stir in meat (reserved the marinates), stir-fry for a minute.  

3. Add in the rest of the (B) ingredients and the reserved marinades. Pressure cook on high for 10 minutes, natural pressure release. 

4. If using eggs - add in eggs and let simmer for a few minutes. Serve warm with rice, noodles or porridge.

Note: 
1. I don't like the 'hard' egg texture, therefore I added the eggs after the meat is cooked. 
2. If you like the traditional braised egg texture, add the eggs at the beginning of cooking.

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Some feedback from those who have tried this recipe:

By Maureen Koh. Thank you for trying my recipe.

By Melissa Wong

Verdict from Siew Kheng