Taiwanese Five-Spice Pork with Rice (Lu Rou Fan)
This is an adaptation of a recipe from Milk Street. I served it with bok choi sautéed with onion, garlic, ginger, and oyster sauce. I also served it with soft-boiled eggs (steamed 7 minutes and then chilled in ice water to stop them from cooking further, and warmed for serving). This made 6 servings and Read More …