Taiwanese Braised Minced Pork Rice (台式肉燥飯)

Taiwanese braised minced pork rice, or 肉燥飯, is one of my absolute favourite dishes—and it’s super easy to make! Unlike 滷肉飯 (lu rou fan), which features larger pieces of pork belly and a slightly more intense flavour profile, 肉燥飯 uses minced pork and a simpler seasoning blend. Both are equally delicious in their own way 🙂

ingredients:

• 500g minced pork
• 3-4 dried shiitake mushrooms (soaked and rehydrated)
• mushroom water (from soaking the dried shiitake mushrooms)
• 300ml water (or until covers pork)
• 3 tbsp fried shallots
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing cooking wine
• 1 tbsp brown sugar
• 1/2 tbsp dark soy sauce
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1/2 tsp Chinese five spice powder
• 1/4 tsp white pepper powder
• 2 green onion, chopped

steps:

1. Using the sauté function of your pressure cooker, add the minced pork and cook for 2-3 minutes, until the liquid evaporates and the pork begins to brown slightly.
2. Stir in chopped mushrooms, minced garlic and minced ginger. Sauté for about 1 minute until fragrant.
3. Pour in Shaoxing wine, light soy sauce, dark soy sauce, brown sugar, fried shallots, white pepper powder, and five-spice powder. Stir everything together to combine well.
4. Add the reserved mushroom water and enough additional water to cover the pork. Stir to mix throughly.
5. If using a pressure cooker, cover the lid and pressure cook for 20 minutes. If using stovetop, bring to a boil, reduce heat and simmer on low for 1.5 hours, stirring occasionally.
6. After cooking, sauté the mixture again to reduce and thicken the sauce to your desired consistency.
7. Serve the braised minced pork over steamed rice along with boiled vegetables. Garnish with chopped green onions. Enjoy!

check out more taiwanese recipes!

• Instant Pot Taiwanese beef noodle soup
• Instant Pot Taiwanese braised pork belly (lu rou fan)

Taiwanese Braised Minced Pork Rice (台式肉燥飯)

Cuisine: Taiwanese

Servings

2

servings

Prep time

5

minutes

Cooking time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 500 g minced pork

• 300 ml water (or until covers pork)

• 3 tbsp fried shallots

• 3 -4 dried shiitake mushrooms (soaked and rehydrated)

• mushroom water (from soaking the dried shiitake mushrooms)

• 2 tbsp light soy sauce

• 1 tbsp Shaoxing cooking wine

• 1 tbsp brown sugar

• 1/2 tbsp dark soy sauce

• 1 tsp ginger, minced

• 1 tsp garlic, minced

• 1/2 tsp Chinese five spice powder

• 1/4 tsp white pepper powder

• 2 green onion, chopped

Directions

• Using the sauté function of your pressure cooker, add the minced pork and cook for 2-3 minutes, until the liquid evaporates and the pork begins to brown slightly.
• Stir in chopped mushrooms, minced garlic and minced ginger. Sauté for about 1 minute until fragrant.
• Pour in Shaoxing wine, light soy sauce, dark soy sauce, brown sugar, fried shallots, white pepper powder, and five-spice powder. Stir everything together to combine well.
• Add the reserved mushroom water and enough additional water to cover the pork. Stir to mix throughly.
• If using a pressure cooker, cover the lid and pressure cook for 20 minutes. If using stovetop, bring to a boil, reduce heat and simmer on low for 1.5 hours, stirring occasionally.
• After cooking, sauté the mixture again to reduce and thicken the sauce to your desired consistency.
• Serve the braised minced pork over steamed rice along with boiled vegetables. Garnish with chopped green onions. Enjoy!

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