Lu Rou Fan (Taiwanses Pork Rice Bowl) Recipe | Yummly

Lu Rou Fan (Taiwanses Pork Rice Bowl)

PORK
18Ingredients
110Minutes
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Description

This recipe is courtesy of Omnivore's Cookbook. Take your taste buds to Taiwan with the classic one-bowl Lu Rou Fan: a dish of tender-braised pork belly with a rich and savory gravy, eggs, and veggies over steamed rice.

Ingredients

US|METRIC
  • 8 dried shiitake mushrooms
  • 1 pound pork belly (skin-on, cut into thin strips)
  • 2 teaspoons Shaoxing wine (or dry sherry)
  • 1 teaspoon dark soy sauce
  • crispy shallots (or 1/4 cup Thai fried onion/shallot)
  • 1 large shallot (sliced into 1/4” rounds)
  • 2 cloves garlic (sliced)
  • 1/2 cup vegetable oil
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rock sugar (or white sugar)
  • 2 star anise pods
  • 1 cinnamon stick
  • 4 hard boiled eggs
  • green veggies (of your choice, blanched, for topping, optional)
  • pickled shallots (homemade, or other pickles, for topping, optional)
  • steamed rice (for topping, optional)
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    Directions

    1. Add the dried shiitake mushrooms into a small bowl and pour in 1 cup of boiling water. Rehydrate for at least 20 minutes, or until the mushrooms turn tender throughout. Once rehydrated, remove the shiitakes from their soaking liquid, squeezing out the extra water. Slice them into 3/4”(1 cm) strips. Reserve the soaking liquid.
    2. Cut the pork belly into thin slices, about 1/4”(1/2 cm) thick. Then cut into thin strips, about 1/4” (1/2 cm) thick. Transfer the pork belly into a medium-sized bowl. Add 2 tsp Shaoxing wine and 1 tsp dark soy sauce. Mix well. Let marinate for 20 to 30 minutes.
    3. Fry the shallots (Optional, skip this step if using pre-fried shallots): While the pork is marinating, heat a 9” cast iron pan (or heavy-bottomed pan) over medium-low heat and add the 1/2 cup oil. Once the oil has reached around 200 to 250°F (93 to 120°C), add the shallots. Fry for around 5 minutes, then add the garlic. Fry for another 10 minutes, or until the shallots and garlic turn golden and crispy. (*Footnote 2) If some of the bits brown faster, fish them out using a slotted spoon, to prevent overcooking. Once done cooking, strain everything from the oil and set aside. Pour the oil from the pan into a heat-proof bowl, leaving a thin layer of oil in the pan. (You can save the aromatic oil to use in other recipes)
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