Braised Pork Rice with a Large Cut 爌肉饭
Braised Pork Rice with a Large Cut is featured among the local specialties of Taiwan.
Braised Pork Rice with a Large Cut (爌肉饭) puts a large piece of slowly braised pork on white rice. The Changhua (彰化) version uses hind-leg meat, whereas the general form is made with pork belly.
How it is made
The pork is cooked over low heat with soy sauce, sugar and spices until tender. It is then placed on top of the rice. Accompaniments are mainly pickled vegetables, including cucumber and white radish, together with shredded bamboo shoots.
How it is eaten
The dish is eaten as a main meal and is a common set-meal choice in Taiwanese snack shops, buffet restaurants and bento shops. Its name can also be written kangrou fan (炕肉饭) or kongrou fan (焢肉饭); all three spellings refer to rice served with the braised pork.
Source introduction: Wikipedia contributors: 炕肉飯 · CC BY-SA 4.0. English translation and adaptation of the cited encyclopedia revision.
Sources & reading
Adapted into English from the cited encyclopedia revision and fact-checked against them on 2026-09-26. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Changhua-style braised pork rice (kuang rou fan), a semicircular slice of pork belly over rice. · 彰化爌肉饭，猪五花肉片盖饭。Photo: Fcuk1203 · CC BY-SA 3.0 · taken 2013-02-03Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
