Steps to Make Ultimate Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl)
date: 2020-06-25T05:56:13.055Z
image: https://img-global.cpcdn.com/recipes/ba49f6ea90decf80/751x532cq70/lu-rou-fan-滷肉饭-taiwanese-braised-pork-rice-bowl-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/ba49f6ea90decf80/751x532cq70/lu-rou-fan-滷肉饭-taiwanese-braised-pork-rice-bowl-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/ba49f6ea90decf80/751x532cq70/lu-rou-fan-滷肉饭-taiwanese-braised-pork-rice-bowl-recipe-main-photo.jpg
author: Victoria Blair
ratingvalue: 4
reviewcount: 1251
recipeingredient:
- " For the eggs" - "6 eggs" - " Water enough to cover the eggs to boil the eggs" - " Searing pork belly" - "1 kg pork belly sliced into 1inch chunks butchers or supermarket" - "1 teaspoon cooking oil optional if pork belly does not have enough fat" - " For the marinade in muslin" - "2 bay leaves" - "3 staranise" - "2 cloves garlic" - "2 thick ginger slices" - "3 stalks spring onions" - "1 teaspoon Sichuan peppercorns" - " For the stockpot" - "2 tablespoons cooking oil any oil of preference" - "3 ginger pieces sliced" - "2 white onions cut into chunks" - "5-7 carrots sliced" - "5-6 shiitake mushrooms rehydrated and finely sliced" - "2 teaspoons 5 spice powder" - "1 teaspoon Taiwanese salt pepper mix optional" - "1/2 cup light soy sauce" - "1/3 cup dark soy sauce" - "1/4 13 cup Shaoshing rice wine 14 added at start 13 added part way through" - "60 g rock sugar use more or less depending on preference" - "1 dash sesame oil pure or blended" - " Cornflour mixture 1 tablespoon cornflour 12 teaspoon water mixed thickens sauce optional" - " Garnish" - " Spring onions finely sliced optional"
recipeinstructions:
- "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)."
categories:
- Recipe
tags:
- lu - rou - fan
katakunci: lu rou fan
nutrition: 160 calories
recipecuisine: American
preptime: "PT35M"
cooktime: "PT59M"
recipeyield: "3"
recipecategory: Lunch
---
Hello everybody, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, lu rou fan (滷肉饭 - taiwanese braised pork rice bowl). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
We Bring You Millions Of Products At Better Prices. 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. From beef noodle soup to lu wei, from danbing to pearl milk tea, Taiwanese love their food.
Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is 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 which I've loved my whole life.
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 29 ingredients and 8 steps. Here is how you cook that.
##### The ingredients needed to make Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl):
1. Make ready For the eggs: 1. Get 6 eggs 1. Prepare Water, enough to cover the eggs (to boil the eggs) 1. Prepare Searing pork belly: 1. Take 1 kg pork belly, sliced into 1inch chunks (butchers or supermarket) 1. Prepare 1 teaspoon cooking oil (optional, if pork belly does not have enough fat) 1. Make ready For the marinade in muslin: 1. Get 2 bay leaves 1. Get 3 staranise 1. Take 2 cloves garlic 1. Prepare 2 thick ginger slices 1. Get 3 stalks spring onions 1. Take 1 teaspoon Sichuan peppercorns 1. Take For the stockpot: 1. Get 2 tablespoons cooking oil (any oil of preference) 1. Take 3 ginger pieces, sliced 1. Get 2 white onions, cut into chunks 1. Get 5-7 carrots, sliced 1. Prepare 5-6 shiitake mushrooms, rehydrated and finely sliced 1. Get 2 teaspoons 5 spice powder 1. Take 1 teaspoon Taiwanese salt & pepper mix (optional) 1. Prepare 1/2 cup light soy sauce 1. Get 1/3 cup dark soy sauce 1. Make ready 1/4 & 1/3 cup Shaoshing rice wine (1/4 added at start, 1/3 added part way through) 1. Get 60 g rock sugar (use more or less depending on preference) 1. Take 1 dash sesame oil (pure or blended) 1. Make ready Cornflour mixture (1 tablespoon cornflour, 1/2 teaspoon water mixed, thickens sauce, optional) 1. Make ready Garnish: 1. Take Spring onions, finely sliced (optional)
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. Lu rou fan (滷肉飯) - Braised pork rice.
##### 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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).
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. 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. Braised minced pork rice is one of the most popular and famous Taiwanese dishes.
So that's going to wrap it up with this exceptional food lu rou fan (滷肉饭 - taiwanese braised pork rice bowl) recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at 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!
image: https://img-global.cpcdn.com/recipes/ba49f6ea90decf80/751x532cq70/lu-rou-fan-滷肉饭-taiwanese-braised-pork-rice-bowl-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/ba49f6ea90decf80/751x532cq70/lu-rou-fan-滷肉饭-taiwanese-braised-pork-rice-bowl-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/ba49f6ea90decf80/751x532cq70/lu-rou-fan-滷肉饭-taiwanese-braised-pork-rice-bowl-recipe-main-photo.jpg
author: Victoria Blair
ratingvalue: 4
reviewcount: 1251
recipeingredient:
- " For the eggs" - "6 eggs" - " Water enough to cover the eggs to boil the eggs" - " Searing pork belly" - "1 kg pork belly sliced into 1inch chunks butchers or supermarket" - "1 teaspoon cooking oil optional if pork belly does not have enough fat" - " For the marinade in muslin" - "2 bay leaves" - "3 staranise" - "2 cloves garlic" - "2 thick ginger slices" - "3 stalks spring onions" - "1 teaspoon Sichuan peppercorns" - " For the stockpot" - "2 tablespoons cooking oil any oil of preference" - "3 ginger pieces sliced" - "2 white onions cut into chunks" - "5-7 carrots sliced" - "5-6 shiitake mushrooms rehydrated and finely sliced" - "2 teaspoons 5 spice powder" - "1 teaspoon Taiwanese salt pepper mix optional" - "1/2 cup light soy sauce" - "1/3 cup dark soy sauce" - "1/4 13 cup Shaoshing rice wine 14 added at start 13 added part way through" - "60 g rock sugar use more or less depending on preference" - "1 dash sesame oil pure or blended" - " Cornflour mixture 1 tablespoon cornflour 12 teaspoon water mixed thickens sauce optional" - " Garnish" - " Spring onions finely sliced optional"
recipeinstructions:
- "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)."
categories:
- Recipe
tags:
- lu - rou - fan
katakunci: lu rou fan
nutrition: 160 calories
recipecuisine: American
preptime: "PT35M"
cooktime: "PT59M"
recipeyield: "3"
recipecategory: Lunch
---
Hello everybody, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, lu rou fan (滷肉饭 - taiwanese braised pork rice bowl). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
We Bring You Millions Of Products At Better Prices. 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. From beef noodle soup to lu wei, from danbing to pearl milk tea, Taiwanese love their food.
Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is 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 which I've loved my whole life.
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 29 ingredients and 8 steps. Here is how you cook that.
##### The ingredients needed to make Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl):
1. Make ready For the eggs: 1. Get 6 eggs 1. Prepare Water, enough to cover the eggs (to boil the eggs) 1. Prepare Searing pork belly: 1. Take 1 kg pork belly, sliced into 1inch chunks (butchers or supermarket) 1. Prepare 1 teaspoon cooking oil (optional, if pork belly does not have enough fat) 1. Make ready For the marinade in muslin: 1. Get 2 bay leaves 1. Get 3 staranise 1. Take 2 cloves garlic 1. Prepare 2 thick ginger slices 1. Get 3 stalks spring onions 1. Take 1 teaspoon Sichuan peppercorns 1. Take For the stockpot: 1. Get 2 tablespoons cooking oil (any oil of preference) 1. Take 3 ginger pieces, sliced 1. Get 2 white onions, cut into chunks 1. Get 5-7 carrots, sliced 1. Prepare 5-6 shiitake mushrooms, rehydrated and finely sliced 1. Get 2 teaspoons 5 spice powder 1. Take 1 teaspoon Taiwanese salt & pepper mix (optional) 1. Prepare 1/2 cup light soy sauce 1. Get 1/3 cup dark soy sauce 1. Make ready 1/4 & 1/3 cup Shaoshing rice wine (1/4 added at start, 1/3 added part way through) 1. Get 60 g rock sugar (use more or less depending on preference) 1. Take 1 dash sesame oil (pure or blended) 1. Make ready Cornflour mixture (1 tablespoon cornflour, 1/2 teaspoon water mixed, thickens sauce, optional) 1. Make ready Garnish: 1. Take Spring onions, finely sliced (optional)
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. Lu rou fan (滷肉飯) - Braised pork rice.
##### 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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).
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. 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. Braised minced pork rice is one of the most popular and famous Taiwanese dishes.
So that's going to wrap it up with this exceptional food lu rou fan (滷肉饭 - taiwanese braised pork rice bowl) recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at 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!