Lu Rou Fan (Taiwanese-style Braised Pork on Rice)

Taiwanese Meat Sauce - Ingredients

Lu rou fan is a home-style dish of pork braised in a fragrant five-spice sauce and served with rice. It is a common dish seen throughout Taiwan and Shandong Province with flavours varying from region to region. There seems to be a fierce debate over where this dish originates, but I just know that the dish tastes amazing and I appreciate the flavours from differing regions.

I find that the dish has many similarities to Italian Ragu. Ever since I’ve started making this, it has become a household favourite. It’s a easy One-pot dish to make in bulk and then stored in the freezer for a later use.


Text Only Recipe Found Here

So what you will need is:

4 lb Pork Shoulder Butt (Pork Belly is preferable, but Shoulder Butt was on sale :D)
8 Rehydrated Shittake Mushrooms, diced (dried Shittakes have a stronger flavour)
2 Onion, diced
5 Cloves Garlic, crushed
150 grams Fried Onions
1/2 Cup Soy Paste
1 Tbsp Dark Soy Sauce
3 Tbsp Shao Hsing Rice Wine
2 Cup Water
30 grams Sugar Cane Sugar
1 Teaspoon Five-Spice Powder
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground White Pepper
1/2 Teaspoon Salt
1 tablespoon Cornstarch

Spice Bag
20 grams Ginger, sliced
2 Cinnamon Stick
2 Star Anise

Serve with
Rice
Eggs (optional – Onsen Egg, Fried Egg, or Boiled Egg)

Garnish with
Green Onions
Fried Onions
Black Sesame

Prepare the spice bag. I used a coffee filter for my spices and tied it securely with butchers twine.
Taiwanese Meat Sauce - SpicesPressure Rice Cooker Method:
1. Put all the ingredients into the pot and mix together.

Lu Rou - Meat Sauce Ingredients 3

Taiwanese Meat Sauce - One Pot

2. Close the lid and set to multi-cook for 90 minutes.
3. Use a spoon to remove some of the oil on the surface.
4. Remove the pork into a separate container.
5. Shred the pork with a fork or tongs into bite size pieces.
Taiwanese Meat Sauce6. Add the meat back into the sauce and mix the meat up with the sauce. It should resemble a ragu.
7. Best served on rice topped with egg and garnished with green onions, fried onions and black sesame.

Oven Method:
1. Preheat oven to 325 degrees F.
2. Put all the ingredients into a dutch oven and mix together.
3. Cover with a oven safe lid and roast for 4 hours or until fork tender.
4. Remove from the oven and let stand until cool enough to handle.
5. Use a spoon to remove some of the oil on the surface.
6. Shred the pork with a fork or tongs into bite size pieces.
7. Mix the meat up with the sauce. It should resemble a ragu.
8. Best served on rice topped with egg and garnished with green onions, fried onions and black sesame.

Slow Cooker Method:
1. Place all the ingredients in a slow cooker.
2. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours.
3. Use a spoon to remove some of the oil on the surface.
4. Shred the pork with a fork or tongs into bite size pieces.
5. Mix the meat up with the sauce. It should resemble a ragu.
6. Best served on rice topped with egg and garnished with green onions, fried onions and black sesame.


Lu Rou Fan (Taiwanese-style Braised Pork on Rice)

So what you will need is:

4 lb Pork Shoulder Butt (Pork Belly is preferable, but Shoulder Butt was on sale :D)
8 Rehydrated Shittake Mushrooms, diced (dried Shittakes have a stronger flavour)
2 Onion, diced
5 Cloves Garlic, crushed
150 grams Fried Onions
1/2 Cup Soy Paste
1 Tbsp Dark Soy Sauce
3 Tbsp Shao Hsing Rice Wine
2 Cup Water
30 grams Sugar Cane Sugar
1 Teaspoon Five-Spice Powder
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground White Pepper
1/2 Teaspoon Salt
1 tablespoon Cornstarch

Spice Bag
20 grams Ginger, sliced
2 Cinnamon Stick
2 Star Anise

Serve with
Rice
Eggs (optional – Onsen Egg, Fried Egg, or Boiled Egg)

Garnish with
Green Onions
Fried Onions
Black Sesame

Prepare the spice bag. I used a coffee filter for my spices and tied it securely with butchers twine.

Pressure Rice Cooker Method:

  1. Put all the ingredients into the pot and mix together.
  2. Close the lid and set to multi-cook for 90 minutes.
  3. Use a spoon to remove some of the oil on the surface.
  4. Remove the pork into a separate container.
  5. Shred the pork with a fork or tongs into bite size pieces.
  6. Add the meat back into the sauce and mix the meat up with the sauce. It should resemble a ragu.
  7. Best served on rice topped with egg and garnished with green onions, fried onions and black sesame.

Oven Method:

  1. Preheat oven to 325 degrees F.
  2. Put all the ingredients into a dutch oven and mix together.
  3. Cover with a oven safe lid and roast for 4 hours or until fork tender.
  4. Remove from the oven and let stand until cool enough to handle.
  5. Use a spoon to remove some of the oil on the surface.
  6. Shred the pork with a fork or tongs into bite size pieces.
  7. Mix the meat up with the sauce. It should resemble a ragu.
  8. Best served on rice topped with egg and garnished with green onions, fried onions and black sesame.

Slow Cooker Method:

  1. Place all the ingredients in a slow cooker.
  2. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours.
  3. Use a spoon to remove some of the oil on the surface.
  4. Shred the pork with a fork or tongs into bite size pieces.
  5. Mix the meat up with the sauce. It should resemble a ragu.
  6. Best served on rice topped with egg and garnished with green onions, fried onions and black sesame.

Sous Vide - Onsen Tamago - Egg with Taiwanese Meat Sauce 2


 

Thank you for reading! Do you have another variation on this dish? Let me know in the comments below!

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