Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, lu rou fan (滷肉饭 - taiwanese braised pork rice bowl). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must 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):
- Make ready For the eggs:
- Prepare eggs
- Prepare Water, enough to cover the eggs (to boil the eggs)
- Get Searing pork belly:
- Get pork belly, sliced into 1inch chunks (butchers or supermarket)
- Make ready cooking oil (optional, if pork belly does not have enough fat)
- Make ready For the marinade in muslin:
- Take bay leaves
- Take staranise
- Get garlic
- Get thick ginger slices
- Prepare spring onions
- Prepare Sichuan peppercorns
- Prepare For the stockpot:
- Get cooking oil (any oil of preference)
- Get ginger pieces, sliced
- Prepare white onions, cut into chunks
- Make ready carrots, sliced
- Get shiitake mushrooms, rehydrated and finely sliced
- Get 5 spice powder
- Prepare Taiwanese salt & pepper mix (optional)
- Make ready light soy sauce
- Make ready 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:
- Make ready Spring onions, finely sliced (optional)
Instructions to make Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl):
- 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.
- 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).
So that’s going to wrap it up with this special food lu rou fan (滷肉饭 - taiwanese braised pork rice bowl) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
