Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, lu rou fan (滷肉饭 - taiwanese braised pork rice bowl). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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 (滷肉饭 - Taiwanese braised pork rice bowl) is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook lu rou fan (滷肉饭 - taiwanese braised pork rice bowl) using 28 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:
- Take 6 eggs
- Get Water, enough to cover the eggs (to boil the eggs)
- Make ready 1 kg pork belly, sliced into 1inch chunks (butchers or supermarket)
- Take 1 teaspoon cooking oil (optional, if pork belly does not have enough fat)
- Take For the marinade in muslin:
- Prepare 2 bay leaves
- Take 3 starainse
- Get 2 cloves garlic
- Make ready 2 thick ginger slices
- Get 3 stalks spring onions
- Make ready 1 teaspoon Sichuan peppercorns
- Get For the stockpot:
- Make ready 2 tablespoons cooking oil (any oil of preference)
- Make ready 3 ginger pieces, sliced
- Make ready 2 white onions, cut into chunks
- Get 5-7 carrots, sliced
- Get 5-6 shiitake mushrooms, rehydrated and finely sliced
- Take 2 teaspoons 5 spice powder
- Make ready 1 teaspoon Taiwanese salt & pepper mix (optional)
- Prepare 1/2 cup light soy sauce
- Get 1/3 cup dark soya sauce
- Get 1/4 & 1/3 cup Shaoxing rice wine (1/4 added at start, 1/3 added part way through)
- Make ready 60 g rock sugar (use more or less depending on preference)
- Prepare 1 dash sesame oil (pure or blended)
- Get Cornflour mixture (1 tablespoon cornflour, 1/2 teaspoon water mixed, thickens sauce, optional)
- Prepare Garnish:
- Prepare Spring onions, finely sliced (optional)
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. Jin Feng Braised Pork Rice (Lu Rou Fan) in Taipei (Chinese: 金峰魯肉飯 @ 台北).
Instructions to make Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl):
- For the eggs, in a large pot on medium heat. Add cold water and add the eggs into the pot. Bring it to a boil and once water is boiling 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 and transfer onto a plate. 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 on plate and ladle over the Lo Rou fan. 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).
There are some variations on the name, ingredients, and cooking methods depending on the region, but generally it's a classic comfort food made with Pork Belly braised in a rich savory-sweet-umami sauce. We would order Lu Rou Fan (滷肉饭) every time, because it was fast, cheap, and absolutely delicious. 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. Lu Rou Fan (卤肉饭)-Taiwanese braised pork over rice is a comforting family food.
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