Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, lu rou fan (滷肉饭 - taiwanese braised pork rice bowl). It is one of my favorites food recipes. This time, I’m gonna make it a little 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. 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 well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook lu rou fan (滷肉饭 - taiwanese braised pork rice bowl) using 28 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):
- Prepare For the eggs:
- Take eggs
- Take Water, enough to cover the eggs (to boil the eggs)
- Prepare pork belly, sliced into 1inch chunks (butchers or supermarket)
- Make ready cooking oil (optional, if pork belly does not have enough fat)
- Get For the marinade in muslin:
- Take bay leaves
- Get staranise
- Get garlic
- Take thick ginger slices
- Take spring onions
- Take Sichuan peppercorns
- Prepare For the stockpot:
- Make ready cooking oil (any oil of preference)
- Make ready ginger pieces, sliced
- Prepare white onions, cut into chunks
- Get carrots, sliced
- Take shiitake mushrooms, rehydrated and finely sliced
- Take 5 spice powder
- Make ready Taiwanese salt & pepper mix (optional)
- Get light soy sauce
- Prepare dark soy sauce
- Get & 1/3 cup Shaoshing rice wine (1/4 added at start, 1/3 added part way through)
- Take rock sugar (use more or less depending on preference)
- Prepare sesame oil (pure or blended)
- Get Cornflour mixture (1 tablespoon cornflour, 1/2 teaspoon water mixed, thickens sauce, optional)
- Make ready 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. 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.
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. 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 is a satisfying and simple dish which is definitely Taiwanese, another. We would order Lu Rou Fan (滷肉饭) every time, because it was fast, cheap, and absolutely delicious. Lu Rou Fan (卤肉饭)-Taiwanese braised pork over rice is a comforting family food. Taiwanese food now enjoys high popularity in mainland China. My family is a big fan of Taiwanese food including the best sport game partner, Taiwanese peppercorn chicken (Yan Su Ji) and this braised pork over rice.
So that’s going to wrap this up with this exceptional food lu rou fan (滷肉饭 - taiwanese braised pork rice bowl) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
