Braised Pork On Rice (Lu Rou Fan) 滷肉飯
Recipe source : Taiwan Duck
Accordingly to Joanne of Taiwan Duck, Lou Rou Fan is a traditional meal of the Taiwanese farming families. Over the years, its popularity has spread to become so popular that Lou Rou Fan is almost synonymous with Taiwan.
I remember seeing hawkers at the Shihlin night market in Taiwan doing brisk business selling this simple and very delicious rice. They were served in tiny bowls with just braised pork on top. Eggs are optional at additional costs. The tiny bowl of braised pork on rice can be quite filling and makes a very satisfying meal. I remember my two sons were crazy over it and ate several bowls of this braised pork on rice with other delicacies that the Shilhlin night market has to offer.
Joanne stressed that the slab of pork must be cut into tiny cubes instead of taking the easy way out by using minced meat. So I diligently followed her instructions for I believe there must be a difference since she had stressed that her instructions be followed.
The health conscious might be put-off by the excessive oil. I suggest you eat this with a ready pot of Chinese tea at hand to neutralise the fat.
Lu Rou Fan tastes terrific!
Ingredients ( serves 4 to 5 people)
600g pork, cut into tiny cubes of 0.5cm square
3 tbsp soy sauce
2 tbsp dark soya sauce
1 large piece of rock sugar, or use about 3 tsp of sugar
4 shallots, minced
5 pips garlic, minced
5 eggs, hard-boiled and remove shells
3 tbsp shao hsing wine
2 tbsp dried shrimps, soaked until soft and coarsely chopped
2 star anise
1/2 tsp five-spice powdersome cooked rice
Pork cut into tiny cubes
Dried shrimps - need to soak until soft and coarsely chopped
Left : star anise. Right : five-spice powder
1. Heat a wok until hot. Add the pork cubes and dry-fry until water has evaporated and oil oozes out.
2. Add in the minced garlic and minced shallots. Continue to stir-fry until fragrant.
3. Add in the coarsely chopped dried shrimps.
4. Then add in five-spice powder and star anise. Continue to stir-fry.
5. Add in hot water to cover the pork pieces. Add in half the amount of shao hsing wine.
6. Add in the rock sugar, soy sauce and dark soya sauce.
7. Add in the hard-boiled eggs to the pork and gravy. Turn the eggs to ensure they are evenly coloured.
8. Allow to simmer for about 20 minutes or until the gravy is almost dry.
I am submitting this post to Asian Food Fest #10 August 2014 : Taiwan
Hosted by Alan Goh of Travelling Foodies