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Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, lu rou fan (滷肉饭 - taiwanese braised pork rice bowl). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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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.
To get started with this particular recipe, we have to prepare a few ingredients. You can have lu rou fan (滷肉饭 - taiwanese braised pork rice bowl) using 28 ingredients and 8 steps. Here is how you can achieve that.
Preparation To Make of Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl):
- Prepare For the eggs:
- Make ready 6 eggs
- Make ready Water, enough to cover the eggs (to boil the eggs)
- Get 1 kg pork belly, sliced into 1inch chunks (butchers or supermarket)
- Make ready 1 teaspoon cooking oil (optional, if pork belly does not have enough fat)
- Take For the marinade in muslin:
- Get 2 bay leaves
- Take 3 staranise
- Take 2 cloves garlic
- Prepare 2 thick ginger slices
- Prepare 3 stalks spring onions
- Prepare 1 teaspoon Sichuan peppercorns
- Take For the stockpot:
- Make ready 2 tablespoons cooking oil (any oil of preference)
- Get 3 ginger pieces, sliced
- Make ready 2 white onions, cut into chunks
- Prepare 5-7 carrots, sliced
- Make ready 5-6 shiitake mushrooms, rehydrated and finely sliced
- Prepare 2 teaspoons 5 spice powder
- Prepare 1 teaspoon Taiwanese salt & pepper mix (optional)
- Take 1/2 cup light soy sauce
- Make ready 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)
- Take Cornflour mixture (1 tablespoon cornflour, 1/2 teaspoon water mixed, thickens sauce, optional)
- Take Garnish:
- Take Spring onions, finely sliced (optional)
We would order Lu Rou Fan (滷肉饭) every time, because it was fast, cheap, and absolutely delicious. Jin Feng Braised Pork Rice (Lu Rou Fan) in Taipei (Chinese: 金峰魯肉飯 @ 台北). 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. Lu Rou Fan (Taiwanses Pork Rice Bowl).
How to Process 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. 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).
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. 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.
That’s the recipe for Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl), do not neglect to exercise it quickly in your home so that your family will enjoy.
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