page_title: Braised pork rice
section_title: Braised pork rice in Changhua
hierarchical_section_title: Braised pork rice / Braised pork rice in Changhua
caption_attribution_description: 中文（台灣）‎: 彰化爌肉販
context_page_description: Braised pork rice is a gaifan dish found in Taiwanese cuisine. Although subject to regional variations, dishes are typically made of pork belly cooked in a process known as lu and served on top of rice. Chinese pickles are often eaten with the dish.
  Braised pork belly likely originated from Quanzhou, China, and was brought to Taiwan by immigrants during the Qing Dynasty. Along with the similar minced pork rice, braised pork rice gradually became an integral part of Taiwanese xiaochi culture, commonly found at food stalls or bento stores. Similar dishes can be found within Hakka cuisine, Singaporean, and Malaysian cuisine. Braised pork rice is one of the most notable Taiwanese foods.
context_section_description: Braised pork rice is one of the three essential dishes in Changhua cuisine, along with ba-wan and cat-mouse noodles (similar to ta-a noodles). The main difference is that rear leg pork is chosen instead of pork belly. Since the fat and lean meat from this cut often separates during preparation, vendors usually connect the two with a toothpick. The dish is eaten throughout the day, even including breakfast and siu yeh.
  In 2011, Changhua hosted a festival for braised pork rice. Eighteen local vendors were invited to serve the dish, and the event was visited by President Ma Ying-jeou. In 2012, Changhua set the Guinness World Record for the largest braised pork rice at 647 kilograms (1,426 lb).
caption: A bowl of braised pork rice from Changhua. Note the toothpick connecting the lean meat and fat.
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