Taiwanese Braised Pork Rice Introduction
Braised Pork Rice (Lu Rou Fan) is a traditional specialty snack that originated in Zhongpu Township, Chiayi County, specifically from the Wei Mei Market. This dish follows the ancestral cooking techniques passed down from mothers. The recommended Braised Pork Rice features carefully selected high-quality Taiwanese rice, cooked to achieve a distinct, chewy texture. It is complemented by premium fresh pork from the hind leg, which has been slow-cooked for six hours to reach a perfect 3:7 ratio of tender meat to fat. Finished with pure black soy sauce brewed from black beans, the result is an exclusive, refined minced pork topping. The sticky, gelatin-rich minced pork is served over fluffy, chewy white rice, and finally topped with cilantro and house-made pickled mustard greens. This simple combination creates an unforgettable and delicious Braised Pork Rice that embodies high-quality, rustic flavor.
