Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lu rou fan (滷肉饭 - taiwanese braised pork rice bowl). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is something that I’ve loved my whole life.
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 Taiwanese signature flavour. From beef noodle soup to lu wei, from danbing to pearl milk tea, Taiwanese love their food. One dish, lu rou fan— braised pork rice—is a cheap dish found throughout the island.
To begin with this recipe, we must prepare a few components. You can have 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):
- Prepare For the eggs:
- Get 6 eggs
- Prepare Water, enough to cover the eggs (to boil the eggs)
- Take Searing pork belly:
- Prepare 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:
- Get 2 bay leaves
- Prepare 3 staranise
- Take 2 cloves garlic
- Make ready 2 thick ginger slices
- Prepare 3 stalks spring onions
- Get 1 teaspoon Sichuan peppercorns
- Make ready For the stockpot:
- Prepare 2 tablespoons cooking oil (any oil of preference)
- Take 3 ginger pieces, sliced
- Prepare 2 white onions, cut into chunks
- Make ready 5-7 carrots, sliced
- Make ready 5-6 shiitake mushrooms, rehydrated and finely sliced
- Prepare 2 teaspoons 5 spice powder
- Make ready 1 teaspoon Taiwanese salt & pepper mix (optional)
- Make ready 1/2 cup light soy sauce
- Prepare 1/3 cup dark soy sauce
- Take 1/4 & 1/3 cup Shaoshing rice wine (1/4 added at start, 1/3 added part way through)
- Get 60 g rock sugar (use more or less depending on preference)
- Make ready 1 dash sesame oil (pure or blended)
- Get Cornflour mixture (1 tablespoon cornflour, 1/2 teaspoon water mixed, thickens sauce, optional)
- Get Garnish:
- Take Spring onions, finely sliced (optional)
Most people ordered their own individual bowl of braised pork rice and then ordered a few other side dishes to share with. This is a traditional homestyle cooked Taiwanese dish because pork belly is not an expensive meat and it's great comfort food to ladle over a bowl of hot rice. Guys, meet Taiwanese Braised Pork over Rice. Gorgeous, thick sweet and savory sauce with melt in the mouth pork as a result of sizzling fragrant pork belly that was slowly braised in soy sauce, five spice powder, fried shallots and fried garlic.
Steps 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).
Guys, meet Taiwanese Braised Pork over Rice. Gorgeous, thick sweet and savory sauce with melt in the mouth pork as a result of sizzling fragrant pork belly that was slowly braised in soy sauce, five spice powder, fried shallots and fried garlic. The most value-for-money bowl of Lu Rou Fan comes from Mr Lorbak, run by second generation hawkerpreneur William Liou (@william_lioukj), Mr Lorbak himself. One of the must eat food in Taiwan, Lu Rou Fan in Chinese 滷肉飯 or '魯肉飯', which means braised pork rice that always comes in a small bowl and sometimes with egg and pickled radish or carrot as the side dish. Masterchef John Zhang shows you simple minced pork over rice (滷肉飯/魯肉飯) recipe with step by step instruction.
So that’s going to wrap it up for this special food lu rou fan (滷肉饭 - taiwanese braised pork rice bowl) recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
