Taiwanese food is known for its flavorful and comforting dishes, and Lu Rou Fan is no different!
-The article was specially written for cookingfollowme.com by Alison Palmer-
It is pretty much an all-in-one dish as a rice bowl containing braised fatty pork, hard-boiled eggs, blanched vegetables, and steamed rice. A staple in Taiwanese night markets, the richly seasoned meat on rice is perfect to pair with a cold cup of boba.
Here’s how to perfect this classic favorite: The Perfect Lu Rou Fan
The secret to good Lu Rou Fan is the cooking method used. Shallots should be cooked first, removed, then added back into the dish to give it a complex flavor. The pork should be fatty, so using pork belly is ideal. For those who don’t like as much fat, the pork shoulder is a good alternative. However, do remember that more fat will give you tastier and thicker gravy!
Before starting, it is important to prepare a sharp knife for an easier cooking process.
Get the Latest Recipes Right in Your Inbox
If you love my food pictures, you can go to my PINTEREST to find more beautiful and delicious recipe photos, click back to my website, hope you will like these fine food pictures.
Get the Latest Recipes Right in Your Inbox
If you love my food pictures, you can go to my PINTEREST to find more beautiful and delicious recipe photos, click back to my website, hope you will like these fine food pictures.
Perfecting Lu Rou Fan (Braised Pork Rice)
Course: All Recipes, All Time Popular, Taiwan FoodTaiwanese food is known for its flavorful and comforting dishes, and Lu Rou Fan is no different! Here’s how to perfect this classic favorite: The Perfect Lu Rou Fan
Ingredients
• 500 g pork shoulder or butt (a mix will also do)
n•3 tbsp dark soy sauce
n•2 tsp light soy cause
•2 tbsp Chinese rice wine (Shaoxing wine)
•10 dried shiitake mushrooms
•2 slices of ginger
•1 star anise
•2 slices tangerine peel (dried)
•1 cinnamon stick
•4 shallots (peeled, finely diced)
•2 eggs (peeled and at room temperature)
•4 tbsp cooking oil
•15g rock sugar
•Baby bok choy
•Rice
Directions
- 1. Place diced pork and soy sauce into a bowl and mix in the Chinese rice wine. Rub the marinade into the pork and set aside.
- Rince mushrooms thoroughly and place in a bowl with hot water for about eight minutes. Remove once they are rehydrated and cut off the stems before dicing into small cubes. Keep the liquid they soaked in.
- 3. Place ginger, star anise, cinnamon, and tangerine peel in a small muslin pouch or an empty tea bag, then tie closed with a string. Set aside.
- 4. Add shallots to heated oil in a heavy bottom pot on medium heat. Stir fry for about 10 minutes or until brown and crisp. Remove from the pan and set aside.
- Stir in diced pork into the pan and stir-fry until all the liquid evaporates. Pour the excess marinade into the pan along with the fried shallots, mushrooms, rock sugar, and the bag containing the cinnamon and other ingredients.
- Using the water the mushrooms soaked in, pour into the pot and bring to a slow boil. Cook on a low simmer for an hour, stirring occasionally. This will tenderize the pork.
- In the meantime, prepare the eggs and the rice. Investing in a good appliance such as the Cuckoo rice cooker will allow you to cook different rice varieties and even other food, such as vegetables. Wash the rice grains, drain them, and then place them into your rice cooker. For moist and fluffy rice, add two cups of water for every cup of rice. Once the setting switches to warm, you know your rice is ready.
- While the rice and pork are cooking, bring water to a rolling boil in a sturdy saucepan. Using something like the NS1 Nonstick Induction Saucepan is a reliable option no matter what you’re cooking. Slowly add in eggs and cook for just about six minutes. Place them into a bowl of ice water after cooking to ensure they don’t overcook. Let them soak for at least 10 minutes before peeling them.
- After an hour has passed, add the eggs and leafy greens right on top of the pork and let simmer for another five minutes. Portion accordingly on top of the cooked rice, and serve immediately.
What skillet to use? for making Lu Rou Fan
I invested long ago in Le Creuset skillet, the best money spent.
I’d say too many people have shared more about this, and Cast enamel is my favorite combination. You can take a look if you are in need.
Sweet Endings
This dish is best followed by a cold and sweet dessert, like the Sichuan Cold Jelly that is featured here on my blog post.
Creating and perfecting a comfort dish should be enjoyable as it is delicious, and I hope you enjoyed making this as much as I enjoyed presenting it.
Do You Love this Lu Rou Fan?
Tell me do you like this dish? And give me any feedback in the comments.
Serve Lu Rou Fan with a green salad or vegetable side dish for a delicious, complete meal!
❤️ PLEASE – I need your help to stay in this social network. Say something under the recipes (yes, yum or smile emoticon will do) it helps you continue seeing my easy and yummy recipes! Appreciate your help. ❤️
More Latest Recipes
- Taiwanese Ginger Duck Hot Pot Feast (薑母鴨大盆菜)
- Chinese Ginger Cola (生姜可乐) – A Warming Winter Drink
- Taiwanese Salty Crispy Chicken – Crunchy & Savory
- Low-Fat KFC Biscuits Recipe – A Healthier Version of a Classic
- Crispy Salt and Pepper Pork Strips – Easy Recipe
★ Do you like this recipe? Please give it a 5-star rating below the article!
★ If u love my recipe, u can subscribe to my website and share it, XOXO!
