Delish Recipes

Hey everyone, hope you’re having an amazing day today. Today, we’re going 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 will make it a little bit tasty. This will be really delicious.

Lu Rou Fan (Taiwanese Braised Pork Rice Bowl): Recipe Instructions Make a spice packet by tying the following ingredients in a piece of cheesecloth with kitchen string: star anise , cinnamon stick , cloves , bay leaves , Sichuan peppercorns , dried tangerine peel , and ginger. Minced pork rice (or lo bah png, Chinese: 滷肉飯; pinyin: lǔròufàn; Pe̍h-ōe-jī: ló͘-bah-pn̄g) is a rice dish that is commonly seen throughout Taiwan and Southern Fujian. The flavor may vary from one region to another, but the basic ingredients remain the same: ground pork marinated and boiled in soy sauce served on top of steamed rice.

Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. 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 entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook lu rou fan (滷肉饭 - taiwanese braised pork rice bowl) using 28 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):

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

The pork is Super Juicy and Tender! #pork #chine. Lu rou fan (滷肉飯) - Braised pork rice. Undoubtedly, Jin Feng (金峰魯肉飯) has earned its popularity from their braised pork rice, and that's something anyone who goes to the restaurant doesn't miss ordering. Most people ordered their own individual bowl of braised pork rice and then ordered a few other side dishes to share with.

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. 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.
2. Cut the pork belly (I used butchers pork) slices into 1/2 inch thickness and transfer onto a plate. 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 on plate and ladle over the Lo Rou fan. 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).

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. Taiwanese Minced Pork Rice is called Lu Rou Fan or Rou Zao Fan. It is a signature Taiwanese dish, just like hamburgers to the Americans. 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. Under the new rule, all retail outlets and restaurants are mandated to label the country of origin for food products containing pork, including Taiwanese braised pork rice bowl (lu rou fan, 滷肉飯), pork meatball soup, and pork jerky, to safeguard the health of consumers.

So that’s going to wrap it up for this special 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 will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!