Lu Rou Fan is one of our favorite Taiwanese dishes, which we enjoyed during our month-long stay in Taipei last year. Our favorite was from a little stall called 天天利 'Tian Tian Li' in the middle of Xi Men Ding district. It always has a long line unless you come during a thunderstorm at 3 p.m. like we did.
Once we got back home, I immediately went on a mission to remake it at home. Finally, after many trials, here is the recipe I use when I make this dish once every two weeks.
"Lu Rou Fan" Taiwanese Braised Pork Rice Bowl
Yield: enough for 4-6 people
prep time: 15 Mcook time: 30 total time: 45 M
Ingredients:
1 pound of Pork Belly, cut into 1-centimeter stips
Broth/ water, enough to immerse the whole pork belly and mushroom
Oil (I use avocado oil)
2 shallots (American size)
5 garlic cloves, minced
6 Shiitake mushrooms, halved then sliced
Fried shallots
Optional ingredients: soft boiled eggs, boiled veggies
Seasoning:
3 tablespoons soy sauce
3 tablespoons dark soy sauce
2 tablespoons rice wine
1.5 tablespoons rock sugar
1 tablespoon mushroom seasoning
6 cloves
5 star anises
dashes of white pepper
dashes of ground cinnamon
2 slices of fresh ginger (about 1 x 1 x 0.5 inches)
Instruction:
1. Stir fry sliced shallots in oil until golden brown.
2. Stir fry the ground pork or pork belly strips
3. Add the seasonings, mushrooms, and the rest of the ingredients.
4. Add broth/ water, adjust to taste, cover, and bring it to a boil
5. Turn down the heat, then cook for another hour or until the pork becomes tender.
6. Continue cooking without the lid to thicken/reduce the liquid volume to your preference.
7. Add the optional ingredients.
8. Enjoy with rice.
You may also like:
 Lemongrass Chicken |
 Thai Basil Beef or Pork |
 Crispy Baked Chicken |
