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Lu Rou Fan (Braised Pork Rice) 滷肉飯

Posted: January 30, 2015
Categories: Asian Meats

 

BNF Taiwan week won’t be complete without featuring this popular Taiwanese staple dish – Lu Rou Fan (Braised Pork Rice). Braising is one of my favorite method to cook meat. It is not only economical but also efficient. Braised meat taste even better the next day.

how to make braised pork rice

 

There are a of couple versions when it comes to the type of pork used– minced or cubed. In southern Taiwan, “Bah-sò (肉燥)” (minced pork) is seen on the menu. Think of it as Chinese Bolognese meat sauce. For this recipe, I’m going to go with Northern Taiwan, using cubed version.

Ingredients:

17 oz (500 g) shoulder butt – cut into about 1 cm small cubes
2 tbsp dried shrimps – soaked for 30 mins and chopped
1/4 cup (50 ml) good quality soy sauce
4 tbsp dark soy sauce
1/4 cup (50 ml) rice wine (I’m using Shao Tsing)
4 tbsp fried shallots
2 tbsp fried minced garlic
2 star anise
A pinch of five spice powder
1 piece of medium size rock sugar / 2 tbsp white sugar
Some hot water

To serve:
Steamed rice or egg noodles
Hard boiled eggs
Green leafy vegetable

Serves 4

Recipe source: Taiwan Duck

ingredients for braised pork rice

The line up.

diced pork butt

Diced pork shoulder butt.

 

In a large pan or wok, add in the diced pork and cook for about 10 mins, until the liquid in the pan has almost evaporated.

 

diced pork butt

cooking pork

Continue to cook until the liquid is almost evaporated.

 

Add in dried shrimps, rock sugar, star anise, five spice powder and stir fry for 30 secs. Do not worry if the rock sugar is still hard as it will melt eventually.

how to make braised pork rice

 

Add in the sauces, shallot, garlic and ½ of the rice wine and stir for another minute. Cover and bring simmer for 5 mins. The sauce should be bubbling and slightly thick.

how to make braised pork rice

how to make braised pork rice

 

Add in hot water just enough cover the pork (we want a gravy consistency and not a soup) and place in hard boil eggs (if using) and simmer for 30 mins. Turn the eggs occasionally so both sides are evenly stewed.

how to make braised pork rice

how to make braised pork rice

 

After 30 mins, add in the remaining rice wine and cover for another 2 mins.

how to make braised pork rice

 

Your stewed pork is done!

how to make braised pork rice

 

The taste is savory, sweet with a bouquet of fried shallots and garlic aroma. I’m usually not a fan of leftovers but this is one of those kind of foods that taste even better the next day!

lu rou fan braised pork rice

lu rou fan braised pork rice

 

Lu Rou Fan (Braised Pork Rice) 滷肉飯
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Meat
Cuisine: Chinese
Serves: serves 4
Ingredients:
  • 17 oz (500 g) shoulder butt – cut into about 1 cm small cubes
  • 2 tbsp dried shrimps – soaked for 30 mins and chopped
  • ¼ cup (50 ml) good quality soy sauce
  • 4 tbsp dark soy sauce
  • ¼ cup (50 ml) rice wine (I’m using Shao Tsing)
  • 4 tbsp fried shallots
  • 2 tbsp fried minced garlic
  • 2 star anise
  • A pinch of five spice powder
  • 1 piece of medium size rock sugar / 2 tbsp white sugar
  • Some hot water
  • To serve:
  • Steam rice or egg noodles
  • Hard boiled eggs
  • Green leafy vegetable
Full instructions:
  1. In a large pan or wok, add in the diced pork and cook for about 10 mins, until the liquid in the pan has almost evaporated.
  2. Add in dried shrimps, rock sugar, star anise, five spice powder and stir fry for 30 secs. Do not worry if the rock sugar is still hard as it will melt eventually.
  3. Add in the sauces, shallot, garlic and ½ of the rice wine and stir for another minute.
  4. Cover and bring simmer for 5 mins. The sauce should be bubbling and slightly thick.
  5. Add in hot water just enough cover the pork (we want a gravy consistency and not a soup) and place in hard boil eggs (if using) and simmer for 30 mins.
  6. Turn the eggs occasionally so both sides are evenly stewed.
  7. After 30 mins, add in the remaining rice wine and cover for another 2 mins.
  8. Serve warm.

 

 

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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31 thoughts on “Lu Rou Fan (Braised Pork Rice) 滷肉飯

  1. Hi Rachelle, I couldn’t get shoulder butt so I switched to pork belly. Followed the recipe closely but pork turned out too hard. Where did I go wrong? :(

    1. Hi Irene, I’m sorry to hear that. :-( By right, pork belly has more fat than shoulder so it should not be hard at all. I wish I could be more helpful but I’m not sure what went wrong too.

  2. Hi Rachelle, I love this recipe! U made it so easy to cook this lu rou fan dish. Thanks for sharing it. 😊 I have cooked it twice already and both times my hubby gave 2 thumbs up. 😂 I have 1 question though – for the fried garlic, did u fry it yourself or I was purchased somewhere. I tried looking for fried garlic at NTUC but could not find it so ended up frying them myself.

  3. Thanks for posting your recipes. I’m useless when it comes to cooking, and tried two of your recipes with applause from my fussy eaters.
    Will try to cook other dishes the next time. Keep it up!

  4. For the first step, you said to fry until most of the liquid has evaporated. The liquid is water from the pork? I noticed you used a non-stick wok. Do you still have to add oil when using the non-stick wok?

    1. Hi Patrina, I’m not 100% sure of the Chinese name but it should be 豬頸肉. Pork shoulder is also known as pork collar. If you are going to the wet market, just tell the butcher you need the pork for making char siew. Hope that helps. :-)

  5. I made this over the weekend. My daughter loves it! Had it with noodles and shredded cucumber. Like Zha-Jiang-Mian!! Thank you!!!

  6. Hi Rachelle thank you for sharing this recipe, I’m a novice cook and do not have luck in the kitchen. I decided to try this and for the first time in my life, i think my food taste good. My family likes it alot and i have confidence now to try other recipes. Thank you so much,