滷 Lu = Braised | 肉 Rou = Meat | 飯 Fan = Rice
Lu Rou Fan is a staple in many a Taiwanese diet, and you’re sure to find it in the menu of any Taiwanese restaurant. There is something so endearing about this dish – so simple to understand, yet so full in flavor.
The key to Lu Rou Fan is the mix of spices and sauces. The amount doesn’t quite matter – I tend to eyeball measure my ingredients, and while it tastes different everytime, it’s still always good. Experiment with what works best for you!
Step 0: Boil your eggs (I boiled mine the day before)
Step 1: Fry your ground pork
Traditionally, this dish is a bit (deliciously) greasy and fatty, and so many will add lard while frying their fatty ground pork. In my case, I switched it up a little by using lean ground pork, and adding olive oil as substitute for the lard.
Step 2: Next, prep your spices and sauces; you’ll more or less be adding them in the order shown below.
- Five spice powder, white pepper
- Rock sugar, dried shrimp, five star anise
- Regular soy sauce, soy sauce paste
- Shao xing wine (Chinese cooking wine)
- Dried onion bits, dried garlic bits
Step 3: Once the pork is cooked, add each of those ingredients in the order listed (pouring in only half of the cooking wine), then cover over medium heat for 5 min.
Step 4: Pour in enough water to cover the pork, add the hard-boiled eggs. Braise for ~2 hrs.
Step 5: Add the rest of the cooking wine, cover for 2 min, and you’re done!
Complete recipe below. Enjoy!
- ½ lb ground pork
- 2 eggs
- 1 tsp five spice powder
- 1 tsp white pepper
- 1 tbsp rock sugar cubes
- 1 five star anise
- 2 tbsp dried shrimp
- 1 tbsp soy sauce (low sodium optional)
- 1 tbsp soy sauce paste
- 1 tbsp shao xing wine (Chinese cooking wine)
- 1 tsp fried garlic bits
- 1 tsp fried onion bits
- Liberally add olive oil to the pan, fry the ground pork over high heat - the longer you fry it, the better it tastes
- First add five spice powder and white pepper. Then add the rock sugar cubes, five star anise, and dried shrimps. Next comes the soy sauce and soy sauce paste. Lastly, add half the shao xing wine, and all the garlic & onion bits
- Cover over medium heat for 5 min
- Add enough water to cover the pork, add the eggs
- Cover for 20 min
- Add the rest of the wine, cover for 2 min