Lu Rou Fan directly translated as braised pork rice or minced pork rice, traditionally, is a braised pork belly thin strip but to save time, now it is often made with minced meat. With my Lu Rou Fan recipe, let us get back to the traditional Taiwanese recipe, using pork belly strip but with the easiest method!
Important ingredient for Lu Rou Fan!
Well, let me just quote a comment from my Facebook page by “Sim Yap” here;
I think the addition of fried shallots (maybe at least half a cup) at the last hour to be quite important. What do you think?
I tried it without fried shallots (from another recipe which appears on top of Google search), then added fried shallots and found the one with fried shallots closer to the version I ate in Taiwan.
And goes my replies to Sim Yap;
Shallot is a must. My recipe calls for shallot as well. You can add the shallot to fry when you’re frying the pork belly half way. So you kill two birds with one stone, seared pork belly as well as fried shallot!
Taiwan Lu Rou Fan is a very well known dish, definitely, you have heard of it even before you have visited Taiwan. This dish pair extremely well with white rice due to its flavorful gravy – thick, complex, and delicious! And it is not difficult to make this dish, the most important part is to make sure you had all the fresh ingredients browned so the end flavors would be super potent!
资源 ： 维基百科
Taiwan Braised Pork Rice - Lu Rou Fan Recipe
- 500 克 Pork Belly (1 slab)
- 1 茶匙 大蒜 (chopped)
- 1 汤匙 Shallots (chopped)
- 2 汤匙 糖
- 4 汤匙 Soy Sauce
- 1 茶匙 Five Spice Powder
- 4 汤匙 食油
- 1.5 liters 水
- Hard-Boiled Eggs (up to you have many you want)
- White Rice
- For the pork belly, remove the skin and cut it into thin strips.
- Using a pot, preheat with cooking oil to medium heat.
- Add pork belly strips and fry pork belly until browned.
- Add chopped shallots and fry for about 2 minutes.
- Add chopped garlic and fry until garlic begins to turn brown.
- Add sugar and caramelized sugar.
- Add soy sauce and switch heat to high.
- Add water and bring to a boil then reduce to a simmer.
- Add hard-boiled eggs.
- Keep covered and let simmer for 45 – 60 minutes.
- Remove cover and if it is still too much water, switch to high heat and reduce to slightly thicken.
- Serve with white rice.