Taiwanese braised minced pork recipe (Rou zao fan)

5 from 1 vote

Learn how to make Taiwanese Braised Minced Pork and Rice (Rou Zao Fan) with step-by-step instructions with tips for authentic flavors.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: Taiwanese

Keyword: Rou zao fan, Taiwanese braised minced pork, Taiwanese minced pork

Servings: servings

To rehydrate the dry shiitake, in a large bowl, soak the mushrooms in room temperature water overnight or at least 6 hours. The bowl should be large enough to hold 5 cups of water. Loosely cover the bowl and set aside in a cool and shaded spot. After that, wring out the mushroom, strain and save the mushroom soaking liquid to use as stock. Thinly slice the mushrooms. See our How to cook dried shiitake mushrooms for more details.
Others: Prepare the hard boiled eggs, peel and set them aside ready to use. Thin slice the shallot to rounds and set aside in one bowl. Prepare the garlic, ginger, and scallions on a separate plate.

In a large wok or deep sauteing pan (that can hold at least 6 cups of liquid and with a lid to cover), start the pan cold without preheating it. Add the oil and shallot and fry over medium-heat, stirring periodically until they turn light golden brown, about 10 minutes.
Strain the shallot and the oil through a sieve to separate the two. Set the shallot aside in a separate bowl and return the oil back to the pan. We’ll use this oil to cook the pork, creating the signature flavor of Taiwanese rou zao fan.

Preheat the pan over medium heat until it feels warm. Add the pork and use a wooden spoon to break into fine bites. Season with salt and cook over medium to medium-high heat until the pork is no longer pink, 5-6 minutes.

Add the fried shallot, garlic, ginger, five spice powder, light and dark soy sauces, oyster sauce, brown sugar, mushroom soaking liquid, eggs, and whole scallions folded in half to fit into the pot. Gently stir and press to submerge the aromatics and the eggs under the liquid.
Close the lid and bring the pot to a gentle boil, 3-4 minutes, then lower the heat to simmer for 45 minutes. Stir the pot periodically. If the pot cover does not have a ventilation hole, keep the lid slightly ajar to prevent spill over.

After braising, there should be a sufficient amount of liquid from the stew left in the pot. If the pot seems a bit dry, add more mushroom soaking liquid. For reference, I added ¼ cup back to the pot.
Add a splash of Taiwanese cooking wine (Michu), if using. Simmer for 10 more seconds and turn off the heat.

Add the rice to the serving bowl, top with a few large spoonfuls of the meat sauce with braising liquid. Halve the egg and garnish with the vegetable on the side. Serve hot or warm.

Use the Saute function to cook the shallots. Add a bit more oil to prevent sticking. When braising, seal the valve - press Manual for High pressure 15 minutes. Allow natural release for 15 minutes before quick release. Press Saute function again to finish the rest of the steps.

Make-Ahead Friendly: The meat sauce and marinated eggs taste even better the next day.
Preparation: Rehydrate the shiitake mushrooms overnight and boil and peel the eggs in advance to streamline the process.
Braising Liquid: The braising liquid is thin but packed with savory, sweet, and earthy flavors.
Extra Flavor: Add a piece of star anise to the pot for a stronger flavor.
Aromatics: You can leave the aromatics in the pot or discard them after braising. They become soft and edible.
Storage: Store in an airtight container in the fridge for 4-5 days.
Reheating: Scoop off any solidified fat before reheating on the stovetop or in the microwave.
Leftover Braising Liquid: Use the flavorful braising liquid to make soup with bok choy, napa cabbage, or add boiled noodles for noodle soup.