LUROU RECIPES
LU ROU FAN TAIWAN BRAISED PORK RICE RECIPE - 3THANWONG
Taiwan Lu Rou Fan is a very well known dish, definitely, you have heard of it even before you have visited Taiwan. This dish pair extremely well with white rice due to its flavorful gravy – thick, complex and delicious! And it is not difficult to make this dish, the most important part is to make sure you had all the fresh ingredients browned so the end flavors would be super potent!
Provided by Ethan Wong
Categories Main Course Side Dish
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 3
Number Of Ingredients 10
Steps:
- For the pork belly, remove the skin and cut it into thin strips.
- Using a pot, preheat with cooking oil to medium heat.
- Add pork belly strips and fry pork belly until browned.
- Add chopped shallots and fry for about 2 minutes.
- Add chopped garlic and fry until garlic begins to turn brown.
- Add sugar and caramelized sugar.
- Add soy sauce and switch heat to high.
- Add water and bring to a boil then reduce to a simmer.
- Add hard-boiled eggs.
- Keep covered and let simmer for 45 – 60 minutes.
- Remove cover and if it is still too much water, switch to high heat and reduce to slightly thicken.
- Serve with white rice.
Nutrition Facts : Calories 1082 kcal, CarbohydrateContent 11 g, ProteinContent 18 g, FatContent 107 g, SaturatedFatContent 34 g, CholesterolContent 120 mg, SodiumContent 1420 mg, FiberContent 1 g, SugarContent 9 g, ServingSize 1 serving
LU ROU FAN-BRAISED PORK RICE | CHINA SICHUAN FOOD
Lu Rou Fan-Taiwanese braised pork over rice
Provided by Elaine
Categories staple
Total Time 90 minutes
Prep Time 30 minutes
Cook Time 60 minutes
Yield 4
Number Of Ingredients 18
Steps:
- Cut the pork belly into small diced (around 2-3 cm).
- Heat around 1 cup of oil in a wok or sauce pan, add sliced onion in to fry until they becomes golden brown. Control your fire especially in the final stage and stir continuously. Transfer out to cool down. After cooled, the fried onions will become quite crispy, you crack them in a plastic bag with a rolling pin or chop with a knife.
- Leave around 1 tablespoon of oil and then fry pork belly until slightly browned and they begin to release oil.
- Get a iron cast deep pot, transfer pork belly in, add shaoxing wine, soy sauce, thickened soy sauce, garlic slices, spices, white pepper, scallion, rock sugar, diced mushrooms and then strained mushroom soaking water. Then add stock or water until 2-3 cm higher than the pork belly. If you are using regular pot with more escaping steam, slightly add more water. Bring to boil and simmer for 15 minutes over slowest fire.
- Add fried shallots and hard boiled eggs. Cover the pot and simmer for around 30 minutes to 40 minutes over slowest fire. You may need another 20 to 30 minutes if using regular pot.
- Use high fire to slightly thicken the soup in the last stage. You can serve directly. But the best taste comes several hours later. When all the flavors are well combined several hours later, re-heat it and stir to prevent sticking. Then serve with steamed rice and blanched vegetables.
Nutrition Facts : Calories 1539 kcal, CarbohydrateContent 22 g, ProteinContent 34 g, FatContent 144 g, SaturatedFatContent 50 g, CholesterolContent 366 mg, SodiumContent 1593 mg, FiberContent 2 g, SugarContent 8 g, ServingSize 1 serving
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