Taiwanese Braised Pork (Lu Rou Fan)

Taiwanese Braised Pork (Lu Rou Fan)

My favourite rice bowl, and a great healthy option for lunches for the week

Brought to you by:  
Kelly Yau  Kelly Yau  | about 3 years ago


Serves: 4 hungry diners


Ingredients

  • 1 lb pork mince
  • 1 small bag shallots (about 10), sliced
  • 1 large handful of dried shiitake mushrooms, soaked in warm water and sliced (keep the soaking liquid)
  • 2 garlic cloves, sliced
  • 3-4 tablespoons dark soy
  • 2 tablespoons light soy
  • 2 tablespoons oyster sauce
  • ¼ cup Shaoxing rice wine
  • 1 small piece of rock sugar (or use 2 teaspoons of brown sugar)
  • ¼ teaspoon five-spice powder
  • ¼ teaspoon pepper
  • ½-1 teaspoon Sichuan peppercorn, crushed (add 1 teaspoon if you love the taste)
  • 1 star anise
  • 2 tablespoons oil


Method

  1. Soak the dried shiitake mushrooms in warm water for at least one hour until they are fully hydrated. Squeeze the water out of the mushrooms, remove the stem and slice. Reserve the soaking liquid.
  2. Heat oil in a large wok and fry the shallots on medium heat until golden (about 3-5 minutes) and add the garlic and pork and turn the heat up to high. Stir-fry the pork with the rock sugar, star anise, five-spice and both types of pepper until the pork begins to colour. Add the sliced mushrooms, rice wine, dark and light soy and the reserved liquid from the mushrooms. Top with water if you need more.  The goal is  to barely cover the pork.
  3. Cover and cook on medium heat for 20-30 minutes, stirring occasionally until the pork is tender and the sauce is slightly thickened.
  4. Serve immediately with a 6 minute soft boiled egg and a big bowl of rice!
      

Kelly’s Tips:

  • This dish can be refrigerated for up to 3 days. I usually make a big batch if I know I will have a busy week.
  • This dish can be served with rice, noodles, pasta or even quinoa!

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Kelly Yau

Kelly Yau | Hong Kong, home of dim sum

Hi I'm Kelly, I create the 'Chineasy Food' column! I love to use seasonal Hong Kong ingredients.

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