There is, however, an on-going … My whole family devoured it – it was easy, flavorful, and a great meal! Saute for another 3 minutes. ], After the meat has cooked for an hour, pop the peeled eggs into the sauce and cook (uncovered) for a further 30-40 minutes. The BEST savoury, rich meat sauce, braised to perfection. Add in the mushrooms and star anise. I am aware that a lot of recipes use pork belly but I can assure you that this lu rou fan recipe isn’t any less traditional – certain parts of Taiwan actually do serve the dish with minced pork. Judy is the mom of The Woks of Life family. Don't subscribe I decided to post this recipe after watching a Taiwanese travel show that pretty much involved two guys crossing the country to try all the best local versions of lu rou fan they could find. Alternatively, the sauce freezes beautifully so just pop it into a container/bag and enjoy it another time. The best part you can make this on a stove or in an instant pot. When you combine the pork, the gravy, the eggs, and some veggies with crispy pickles on top of your steamed rice, you won’t be able to stop eating it until you’ve scooped up every last morsel. Please advise how long I should cook in the instant pot if I decide to use that instead? If you're using reheated sauce from the freezer, just skip the braising and get straight to plating! All rights reserved. Ham croquettes are always a good idea, and…, This sounds delicious. Thanks for trying the recipe, I’m so glad you enjoyed it . "proteinContent": "", "recipeCuisine":"", Working with dried shiitake mushrooms can be a challenge. While hong shao rou involves big, luscious chunks of pork belly, lu rou fan is almost like a braised meat sauce. You can also subscribe without commenting. The original recipe is using ground pork or pork; however, I am using ground beef since it is easier to get. Rehydrate for at least 20 minutes, or until the mushrooms turn tender throughout. At the end of the braising, the mushrooms will soak up all the pork essential and the sauce, making it taste as good as the main star of the dish. This is going on our meal rotation a lot! Seriously so packed full of flavor! Everyone has to have a food memory that reminds them of home or their childhood. If you’ve not tried braising your eggs in sauces, this recipe is a good place to start – I promise, these would be the most incredible hard boiled eggs you’ve ever had. What an amazing looking meal, and seems so quick and easy to make! The flavors look great and I love trying new things! to order. Heat the oil in a wok over low heat, and add the rock sugar (or granulated sugar). "author": { Serve over rice and top with scallions! Here are a few more dishes where rice (and rice noodles) feature! This site contains affiliate links to products. We respect your privacy and take protecting it seriously. 3 tablespoons light soy sauce Stir in the green onion and serve the meat mixture over rice or noodles. The sauce really is the entire point of this classic dish, and the secret ingredient is – fried shallots. Second only perhaps to a piping bowl of beef noodle soup (and even then, a very close second). "cholesterolContent": "", Thanks for the recipe. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking. Give it a quick mix, then turn off the heat. Taiwan will always hold a special place in our hearts. Cook for 2 minutes. Copyright ©2020, Ketchup with Linda. Add minced pork and use your spatula to break it apart, and ensure that the meat is well-combined with the spices. Pork is one of the most common items on menus in China. Without a doubt, Lu Rou Fan (滷肉饭) is one of the most iconic Taiwanese dishes. Mouthful of savory-sweet-umami melt-in-the-mouth tender juicy pork belly rice is super comforting & satisfying to eat. "transFatContent": "", *Pro Tip – Browning the Sides: We also browned the pork belly’s two thinner sides for 3 minutes per side (shown in bottom 2 photos). Then, add in ginger slices and minced garlic. 3 bay leaves Discard the stems – they’re too tough to eat, and slice the mushrooms. Lu Rou Fan is a dish that some say originated in the Chinese province, Shandong, but which is now beloved by the Taiwanese. So yummy! :) Care for more recipes using ground beef? Garnish with thinly sliced green onions, then serve on rice. Let the content simmer for 3 – 10 minutes to break down the meat & thicken the sauce. Amy + Jacky is a husband and wife team who worked directly with Instant Pot company, pressure cooker manufacturers, and 35+ restaurants. So many strong flavours all work in complete harmony. Reserve the soaking liquid. Let's face it folks, there aren't many cuts of meat more tasty. Mushrooms and 5 spice powder in this meat makes it an excellent sauce. Add the cup of mushroom soaking liquid (being careful not to add the sediment at the bottom) and 1 cup of water. I have reinstated! Once the pork turns tender and the sauce has thickened, remove the pot from the heat. Serves: 4 In the old days, eating meat was often a luxury. 4 garlic cloves, minced Literally translated, lu rou fan means stewed meat rice, and the dish is sometimes referred to as Taiwanese ragú. Want to learn more about Chinese Cooking? This looks super delicious!! Add in 1.5 tbsp (22g) unsalted butter to the Instant Pot. 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. This dish is often made with minced pork belly and sweet and savory sauce over a bowl of white rice or noodles, and with Chinese spy egg and blanched bok choy and side. You seriously gotta try this Ultimate Classic Taiwanese Comfort Food – Instant Pot Taiwanese Braised Pork (Chinese: 滷肉飯; Lu Rou Fan)! Factors such as brands purchased, natural variations in fresh ingredients, etc. To balance out the fatty pork and add texture to your dish, it’s common to add some hard boiled eggs to the sauce and braise them together with the pork. Add 2 tbsp (29g) brown sugar, then stir very occasionally. This flavorful dish is a sure way to help you “escape” the ordinary. If I like to double the amount of pork ,should I also Double the amount of spices? Hi Shu, I think you should, but as for the aromatics, do x1.5 instead of double. ", Another secret ingredient for Lu Rou Fan is fried shallot: firstly cut the shallots into long shreds (not small pieces, otherwise they will easily get burnt.) To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. Check out the, You can braise the meat longer if you like; it’s the perfect dish to make in a. Once the brown sugar has a deep brown color, add ¼ cup (60g) deep fried shallots (or minced shallots) in Instant Pot to stop the sugar from burning. I. Plus, you can make this on a stove, in an instant pot or a slow cooker. This blog is where I post brunch and modern classics comfort food recipes. Think Bacon, Pancetta, Korean BBQ…ohhh yaasss!! )eval(ez_write_tag([[250,250],'cookeatblog_com-banner-1','ezslot_8',125,'0','0'])); Love a rice bowl? Stir in the green onions. Add the Shaoxing wine and dark soy sauce. It’s pure perfection. and no cinnamon stick so I substituted the whole species with five spice powder. 100% Free! ", That’s dedication, my friends.

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