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.

In the past, I cook this dish using a slow cooker or conventional pot which takes at least 2-4 hours to braise the meat, stovetop pressure cooker cooking time is about 45 minutes. This time, with the use of Ninja Foodi, the cooking time is only 10 minutes and it is hassle-free. No more long hours cooking and no water droplets on my kitchen cabinet due to continuous simmering/ boiling using a conventional pot. And, the end product is way more delicious! The meat is tender and juicy. << Read more about the Ninja Foodi and where to buy at the best price >>

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. Turn on Ninja Foodi, select <SAUTE/SEAR> mode, heat some oil in the pot, fry garlic and ginger until fragrant, stir in meat (reserved the marinates), stir-fry for a minute.  The Ninja Foodi that I'm using is a combination of a pressure cooker and air fryer in one appliance. Besides pressure cooking and air frying, there are other functions such as steam, slow cook, sear/ saute, bake/ roast, grill, dehydrate, sous vide, yoghurt, and keep warm. This cooker helps prepare quick meals without hassle, which I highly recommend to everyone who loves easy and hassle-free cooking with fewer pots and pans to wash. If you're interested, you can use our exclusive discount code to buy at the best market rate. I've attached the details and links below for easy reference.

SINGAPORE:

Ninja Foodi can be purchased from Ninja Kitchen Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount for any Ninja-Shark products.

MALAYSIA:

Ninja Foodi can be purchased via Ninja Shark Official Website. Cart out with Promo Code: MFAOP300 to get the lowest price deal.

<< Read more about Ninja Foodi product reviews >>

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 - select <SAUTE/SEAR> mode, add in eggs and let simmer for a few minutes. Serve warm with rice, noodles or porridge. << Click HERE >> to view more Ninja Foodi recipes and cooking videos, including easy one-pot-meal, chicken curry, roast chicken, roast pork ribs, crispy chicken, porridge, fish recipes, bread, kid-friendly snacks, and many more...

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