Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, lu rou fan (滷肉饭 - taiwanese braised pork rice bowl). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is something which I have loved my whole life.

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, Chinese cinnamon stick , cloves, bay leaves , Sichuan peppercorns , dried tangerine peel, and ginger. 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 Taiwanese signature flavour.

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

It can be served and eaten on its own as a complete dish, or it can be the base of a meal that includes a number of side dishes. What is Taiwanese Braised Pork Rice (Lu Rou Fan)? Taiwanese Braised Pork Rice (Lu Rou Fan), sometimes known as Minced Pork Rice, is one of the most popular & iconic Taiwanese street food! 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.

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).

Taiwanese Braised Pork Rice (Lu Rou Fan), sometimes known as Minced Pork Rice, is one of the most popular & iconic Taiwanese street food! 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. Braised pork rice (Chinese:卤肉饭; pinyin: lǔròufàn) is a popular rice dish commonly available throughout Taiwan. While the flavor of this dish may vary from on. 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.

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