滷肉飯是台灣最知名的小吃之一，也是平民美食。許多人都喜歡吃，很多家庭主婦都會學其烹飪的方法。網路上有許多老師都有不同的做法，但是基本上都脫離不開，蒜頭、糖、米酒、醬油等主要食材。傳統的作法是先把豬肉的肥油炸出，因為這次食材主要都是瘦肉，就省去這步驟。

再來是爆香紅蒜頭，如果沒有就用蒜頭也是可以，依照個人喜好去炒出香味，這次我們加入紅洋蔥跟洋蔥。開始煎瘦肉，記得火候不要太大，慢慢把肉的香味煎出來，要不然肉質容易太硬， 記著在兩邊灑上鹽跟胡椒粉。

接著慢慢弄碎豬肉，然後不同攪拌，這時候加入米酒，將肉汁鎖在裡面。然後將紅糖放入，讓肉可以上色，如果沒有紅糖，就慢慢炒到紅色後就可以跟肉攪拌。等到味道都融合後，就可以加入醬油，用環狀方式倒入。持續翻炒後，再倒入水。準備小火悶煮至少20分鐘以上，想要肉燥有黏牙的口感，可以將豬皮打碎後倒入。

滷肉通常可放一周，越煮會越香，如果發現悶煮後顏色太淡，可以加一點醬油增添色澤。在一些知名的老店，他們的滷肉鍋子是從不更換，每天都丟入新的料持續烹煮。若覺得只吃滷肉太單調，可以放入蛋跟豆腐，搭配白飯吃起來更營養。滷肉用來炒麵或是配飯都很下味，喜歡吃的朋友可以試做看看。

Braised Pork Rice (Lu Rou Fan) is one of Taiwan's most iconic street foods and a beloved comfort dish. It is enjoyed by people of all ages, and many home cooks strive to master its preparation. While there are countless variations shared by culinary enthusiasts online, the essential ingredients remain consistent: garlic, sugar, rice wine, and soy sauce. Traditionally, the process begins with rendering the fat from pork belly, but since this recipe focuses on lean meat, we can skip that step.

The next step involves sautéing red garlic for its fragrance. If red garlic isn't available, regular garlic works just as well, and you can adjust the amount based on your preference. For this version, we also incorporate red onions and regular onions for added depth of flavor. Start by searing the lean pork over moderate heat—avoid using high heat to prevent the meat from becoming tough. Season both sides with salt and pepper during this step to enhance the flavor.

Once the pork is lightly browned, break it into smaller pieces, taking care not to overmix. Add rice wine to lock in the juices and infuse the meat with flavor. Then, add brown sugar to caramelize the pork and give it a rich color. If you don’t have brown sugar, you can achieve a similar effect by sautéing the pork until it develops a reddish hue before mixing. Once the flavors meld, pour soy sauce in a circular motion over the meat. Continue stirring and frying before adding water. Simmer the mixture over low heat for at least 20 minutes. For a stickier, more gelatinous texture, you can finely chop pork skin and add it to the mixture.

Braised pork can be stored for up to a week, with the flavors deepening over time. If you find the color too light after simmering, a touch of soy sauce can enhance its appearance. In some famous traditional eateries, the braising pot is never replaced; they simply add new ingredients daily, creating a continuously rich and complex flavor.

For added variety, you can include boiled eggs or tofu in the braise for a more balanced meal. Paired with steamed white rice, this dish becomes even more satisfying and nutritious. Braised pork also works wonderfully as a topping for noodles or fried rice, making it a versatile favorite. If you're a fan of this dish, why not give it a try at home?