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

Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl). 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. I don't think there's any debate on this issue. Lu rou fan (滷肉饭) is one of THE most beloved Taiwanese comfort.

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 is customarily served spooned over short grain sticky white rice with a soyed egg, some blanched vegetables, and Chinese pickles.

Hey everyone, it's me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, lu rou fan (滷肉饭 - taiwanese braised pork rice bowl). It is one of my favorites food recipes. For mine, I will make it a bit tasty. 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. I don't think there's any debate on this issue. Lu rou fan (滷肉饭) is one of THE most beloved Taiwanese comfort.

Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is one of the most popular of recent trending foods in the world. It's simple, it's quick, it tastes yummy. It is appreciated by millions every day. They're nice and they look wonderful. Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is something which I've loved my whole life.

To get started with this recipe, we have to 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 it.

The ingredients needed to make Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl):

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

It's traditional to throw hardboiled eggs into the pork braise to give them the same flavor, but some prefer an egg with a more custardy yolk. Lu Rou Fan is a Taiwanese pork rice bowl that you're going to love. It's easy to make but pays off big in terms of flavor, all in one bowl. Lu Rou Fan is traditionally made with skin-on pork belly.

Instructions 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)..

You cut the pork belly into thin strips, brown it, then braise it in a super savory broth to release the grease. Lu Rou Fan is a dish that some say originated in the Chinese province, Shandong, but which is now beloved by the Taiwanese. It consists of pork, usually ground/minced slow-stewed with regional spices to create a type of ragù. This is then served, typically with rice but also over noodles. 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.

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