Braised pork rice

Although "焢" and "爌" are both variant characters, the two are more commonly used in the name of the dish than "炕", except in Taiwan. Additionally, even though all three characters each have different pronunciations in Mandarin Chinese, the Taiwanese Hokkien pronunciation khòng is colloquially used in place. Therefore, the dish is commonly referred to as kòngròufàn in Mandarin. In southern Taiwan, braised pork rice is referred to as ló͘-bah-pn̄g (), which in northern and central Taiwan refers to minced pork rice. Minced pork rice is instead named bah-sò-pn̄g () in the south. ==Braised pork rice in Changhua==

Braised pork rice is one of the three essential dishes in Changhua cuisine, along with bah-oân and cat-mouse noodles (similar to tàⁿ-á-mī). 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 braised pork rice festival. 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 . == Gallery ==

Food 焢肉飯 台北 (24735872013).jpg|With fermented bamboo shoots Braised pork rice in Taichung.jpg|Braised pork rice from Taichung, with bitter melon ==See also==