Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl)

Hey everyone, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to make 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 am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) using 29 ingredients and 8 steps. Here is how you can achieve that.

This is a dish my husband introduced me to. He ate this growing up and associates this with Taiwan. Not only is this dish one of the ultimate comfort foods, it also represents food memories of Taiwan, other than another very popular dish known as beef noodle soup.

Lu rou fan is a traditional Taiwanese dish that is very popular in Taiwan. It basically translates as Taiwanese braised minced pork over rice.

There are many different variations of the dish, as minced pork is generally used, but it can also be made using pork belly. The pork is stewed with assorted spices but the key ingredient is soya sauce.

Although it is simple to make, ensuring that all of the flavours marinade and balance together is key. Having the right amount of saltiness and sweetness of the dish so that it tastes super delicious when eaten with rice and egg together.

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Ingredients and spices that need to be Get to make Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl):

1. For the eggs:
2. 6 eggs
3. Water, enough to cover the eggs (to boil the eggs)
4. Searing pork belly:
5. 1 kg pork belly, sliced into 1inch chunks (butchers or supermarket)
6. 1 teaspoon cooking oil (optional, if pork belly does not have enough fat)
7. For the marinade in muslin:
8. 2 bay leaves
9. 3 staranise
10. 2 cloves garlic
11. 2 thick ginger slices
12. 3 stalks spring onions
13. 1 teaspoon Sichuan peppercorns
14. For the stockpot:
15. 2 tablespoons cooking oil (any oil of preference)
16. 3 ginger pieces, sliced
17. 2 white onions, cut into chunks
18. 5-7 carrots, sliced
19. 5-6 shiitake mushrooms, rehydrated and finely sliced
20. 2 teaspoons 5 spice powder
21. 1 teaspoon Taiwanese salt & pepper mix (optional)
22. 1/2 cup light soy sauce
23. 1/3 cup dark soy sauce
24. 1/4 & 1/3 cup Shaoshing rice wine (1/4 added at start, 1/3 added part way through)
25. 60 g rock sugar (use more or less depending on preference)
26. 1 dash sesame oil (pure or blended)
27. Cornflour mixture (1 tablespoon cornflour, 1/2 teaspoon water mixed, thickens sauce, optional)
28. Garnish:
29. Spring onions, finely sliced (optional)

Steps to make to make Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl)

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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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So that is going to wrap it up with this special food Steps to Prepare Quick Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl). Thank you very much for reading. I am sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!