層次分明的五花肉，切成細丁狀，經過川燙、爆香、燉煮，在醬油、水及時間的浸潤下，細肉丁最終黝黑油亮，肉香四溢。澆淋在氤氳稻香的晶瑩米飯上，黑白無間的搭配，這是專屬臺灣每個人的味覺印記-魯肉飯，樸實無華卻充足飽滿，正如台灣人性情般內斂，醇厚。 Cut pork belly into cubes, then blanche sautée and stew, and the diced meat will become dark yet shiny and with a mouthwatering smell. Add the cooked meat to a bowl with soft, white rice and you have a perfect match of pork stew with rice. It is a simple and satisfying dish, and just like Taiwanese people, it is humble and warm.