Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lu rou fan (滷肉饭 - taiwanese braised pork rice bowl). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Lu rou fan (滷肉饭) is one of THE most beloved Taiwanese comfort foods. Lu Rou Fan is a Taiwanese braised pork and rice dish.
To get started with this recipe, we have to first prepare a few components. You can cook lu rou fan (滷肉饭 - taiwanese braised pork rice bowl) using 29 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl):
- Get For the eggs:
- Prepare 6 eggs
- Make ready Water, enough to cover the eggs (to boil the eggs)
- Make ready Searing pork belly:
- Make ready 1 kg pork belly, sliced into 1inch chunks (butchers or supermarket)
- Get 1 teaspoon cooking oil (optional, if pork belly does not have enough fat)
- Make ready For the marinade in muslin:
- Make ready 2 bay leaves
- Take 3 staranise
- Prepare 2 cloves garlic
- Prepare 2 thick ginger slices
- Make ready 3 stalks spring onions
- Take 1 teaspoon Sichuan peppercorns
- Prepare For the stockpot:
- Get 2 tablespoons cooking oil (any oil of preference)
- Make ready 3 ginger pieces, sliced
- Take 2 white onions, cut into chunks
- Get 5-7 carrots, sliced
- Prepare 5-6 shiitake mushrooms, rehydrated and finely sliced
- Make ready 2 teaspoons 5 spice powder
- Get 1 teaspoon Taiwanese salt & pepper mix (optional)
- Prepare 1/2 cup light soy sauce
- Take 1/3 cup dark soy sauce
- Get 1/4 & 1/3 cup Shaoshing rice wine (1/4 added at start, 1/3 added part way through)
- Take 60 g rock sugar (use more or less depending on preference)
- Prepare 1 dash sesame oil (pure or blended)
- Prepare Cornflour mixture (1 tablespoon cornflour, 1/2 teaspoon water mixed, thickens sauce, optional)
- Take Garnish:
- Make ready Spring onions, finely sliced (optional)
Instructions to make Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl):
- For the eggs, in a large pot on medium heat. Bring it to a boil and add the eggs into the pot. Set timer to cook eggs as per preference. Tip: cook eggs for 5 minutes for soft boiled, 7 minutes for almost set, 10 minutes for hard boiled. Once cooked immediately transfer eggs to a large mixing bowl filled with ice cold water to stop it cooking. Set aside.
- Cut the pork belly (I used butchers pork) slices into 1/2 inch thickness. In a medium size pan, on medium heat. Let the pan heat up for a minute and add the pork belly slices. Tip: if pork belly does not have enough fat content add oil when searing meat). Cook and sear meat until it has browned.
- In a muslin (optional) add the dry ingredients, ginger slices, garlic cloves, bay leaves, Sichuan peppercorns. Then tie up the muslin securely and set aside.
- In a stockpot on medium heat add oil, then add the onions and ginger slices, sauté for a 3 minutes until onions are slightly soft. Add the pork belly slices, muslin (dry spices) and stir.
- Let the flavours infuse in the pot for a few minutes. Then add the carrots and shiitake mushrooms. Incorporate all of the ingredients well, for the aromas to be released. Add enough water to cover the pork, along with the dark soy, light soy, 1/4 cup shaoshing and a dash of sesame oil. Stir, add the rock sugar and mix well. Let the rock sugar dissolve, taste the sauce and adjust as needed (add more rock sugar or soy) and let it simmer for 15 minutes with a lid on.
- Remove the lid, stir all of the ingredients together. Cover again with a lid and let it simmer for another 20 minutes. After second simmer add 1/3 cup shaoshing rice wine. Stir well to incorporate into mixture. Add the pre boiled eggs and reduce the heat to low. Now let it simmer for another 20 minutes to let the eggs marinade and for the meat to become soft and tender. Turn the eggs every so often to fully coat all over.
- The sauce will slowly reduce and the meat will become soft and tender. Tip: If the sauce is loose, add a small amount of cornflour mixture to thicken it. Once the sauce has reduced and the meat is tender turn off heat and serve immediately while hot.
- Place rice in a bowl and ladle over the meat and sauce. Remove an egg from the pot, carefully peel egg as it will be hot. Once the shell has been removed, cut egg in half. Garnish with spring onions on top (if adding to dish).
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Lu rou fan, a Taiwanese comfort food classic of braised pork belly over rice, is probably the best recipe to come out of our kitchen this month. Lu rou fan (滷肉饭) is one of THE most beloved Taiwanese comfort foods. Second only perhaps to a piping bowl of beef noodle soup (and even then. Lu Rou Fan is a Taiwanese braised pork and rice dish. The meat is typically stewed for at least an hour and a half so it is so tender. Lu Rou Fan, which means "Braised Meat Rice" literally, is an extremely popular and incredibly delicious Taiwanese specialty. Made with pork braised primarily in soy sauce and other aromatics, the mixture is spooned over a bowl of steaming hot rice and served with eggs and firm tofu. Lu Rou Fan (Taiwanses Pork Rice Bowl). This recipe is courtesy of Omnivore's Cookbook. Take your taste buds to Taiwan with the classic one-bowl Lu Rou Fan: a dish of tender-braised pork belly with a rich and savory gravy, eggs, and veggies over steamed rice. The BEST savoury, rich meat sauce, braised to perfection. Without a doubt, Lu Rou Fan (滷肉饭) is one of the most iconic Taiwanese dishes. It's savoury, aromatic, and comforting, and served. Joanne has recorded a how to make Braised pork on rice (Lu Rou Fan) 滷肉飯 cooking video so you can see and follow the timings, chopping sizes, and method step by step, as she prepares this delicious Taiwanese traditional food. This is a satisfying and simple dish which is definitely Taiwanese, another. Braised Pork On Rice (Lu Rou Fan) 滷肉飯. Accordingly to Joanne of Taiwan Duck, Lou Rou Fan is a traditional meal of the Taiwanese farming families. They were served in tiny bowls with just braised pork on top. Lu Rou Fan (卤肉饭)-Taiwanese braised pork over rice is a comforting family food. Taiwanese food now enjoys high popularity in mainland China.
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