Best 4 Lu Rou Fan Taiwanese Stewed Pork With Hard Boiled Eggs Recipes

LU ROU FAN (TAIWANESE PORK RICE BOWL, 卤肉饭)

Steps:

• Heat up oil over medium heat. Add sliced shallots. Fry until they become golden and crispy.
• Drain through a sieve. Set the shallots aside for later use. The oil can be used in other dishes (see note 2 to learn how).
• Cut pork belly into strips. Put into an empty wok (without oil) over medium-high heat. Fry until the fat has been extracted and the meat browns slightly.
• Stir in garlic and rock sugar. Fry until fragrant and the sugar has melted.
• Add light soy sauce, dark soy sauce, Shaoxing rice wine, five-spice powder, white pepper, diced shiitake mushroom, fried shallots (leave some for topping) and hard-boiled eggs.
• Pour in the water in which the mushrooms were soaked. Top up with more water to immerse the meat completely.
• Bring it to a full boil. Turn the heat down to the lowest. Cover with the lid and leave to simmer for at least 1 hour until the pork becomes very tender (check the water level halfway through and top up if it seems too dry). This step can be done in a stovetop pressure cooker or an instant pot. Adjust time accordingly.
• If there is still quite a bit of liquid left, turn the heat to high and cook uncovered to reduce its volume and thicken (Do not dry it out though as you'd need some liquid to serve with the meat).
• Put freshly cooked rice in serving bowls. Top with blanched vegetable and halved eggs. Then spoon the pork, along with some thickened broth, over the rice. Add the rest of the fried shallots. Serve immediately.
• Once the pork cools completely, store in an airtight container and keep in the fridge for up to three day or two months in the freezer.
• Reheat over low heat (defrost first if frozen) until piping hot. If necessary, add a little water to help to heat the pork thoroughly.

LU ROU FAN (TAIWANESE STEWED PORK WITH HARD-BOILED EGGS)

Steps:

• Cut pork into small cubes. Chop shallots and mince garlic.
• Saute pork until brown. Remove meat (leave fat in pan) and saute the shallot and garlic on medium-high heat until lightly browned. Remove from pan, then saute mushrooms.
• Add everything back into the pan, including the soy sauce, rice vinegar, dark soy sauce, water and spices (star anise, 5 spice, cinnamon, and ginger). Simmer for about 30-60 minutes or until tender. Add the eggs during the last 10-15 minutes.
• Garnish with chopped scallion

LU ROU FAN (TAIWANESE BRAISED PORK RICE BOWL)

Steps:

• Bring a medium pot of water to a boil (just enough so that the pork will be fully submerged), and blanch the chopped pork belly for 1 minute. Drain, rinse clean of any scum, and set aside.
• Heat the oil in a wok over low heat, and add the sugar. Cook the sugar until it starts to melt and then add the onions. Turn up the heat to medium high and stir-fry the onions for a minute. Add the mushrooms and stir-fry for another couple minutes.
• Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be tied in cheese cloth), along with the peeled hardboiled eggs and turn the heat to the lowest setting. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
• At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.

LU ROU FAN (TAIWANESE STEWED PORK WITH HARD-BOILED EGGS)

Steps:

• Cut pork into small cubes. Chop shallots and mince garlic.
• Saute pork until brown. Remove meat (leave fat in pan) and saute the shallot and garlic on medium-high heat until lightly brown. Remove and saute mushrooms.
• Add everything back into the pan, including the soy sauce, rice vinegar, dark soy sauce, water and spices (star anise, five spice, cinnamon, and ginger). Simmer for about 60 minutes or until tender. Add the eggs during the last 10-15 minutes.
• Garnish with chopped scallion and sliced hard cooked eggs.