Friday 8 August 2014

Braised Pork On Rice (Lu Rou Fan) 滷肉飯

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 powder
some 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


  1. Must try this yummy dish. Never tried before and thanks so much for sharing.

  2. Wow, Doris! Your Lou Rou Fan is making my tummy growl so loudly hah..hah...Gotta try it soon!

  3. Pork and dried shrimps great combo! Theses are good to go with noodles too. Shall try once have the ingredients.

  4. Oh wow, I sure will eat extra rice to go with the ingredients!

  5. The recipes were very incredible, Looks very good and deserved to be tried at home.....

  6. Which pork do you buy for this recipe? pork belly or pork shoulder?

  7. Hi Ben, I used pork belly for this dish.


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