at 886
"Lu Rou Fan at 886 — the braised pork belly over rice is built around a sauce made from soy, rice wine, and star anise that has been cooking for hours. The fat is rendered until it is almost translucent, coating each grain of rice with a deep, savoury richness."
— Expert, 99/100 credibilityExpert Reviews
"Lu Rou Fan at 886 — the braised pork belly over rice is built around a sauce made from soy, rice wine, and star anise that has been cooking for hours. The fat is rendered until it is almost translucent, coating each grain of rice with a deep, savoury richness."
"Lu rou fan is slow-braised minced pork belly over rice — this is the dish that Taiwanese grandmothers made, and 886 does it with the patience it requires. The pork is cooked for hours until it collapses into a paste that binds to rice."
"The five-spice and soy braise is absorbed over time, not applied as a coating. The rice is plain white, which is correct — the braise is the entire point. A soft-poached egg on top is the only option that should be considered."