Lu Rou Fan, Taiwanese Braised Minced Pork over Rice
Are you craving for Taiwanese food but can't find good (or any) Taiwanese restaurants in your area? Make this braised minced pork over rice, also known as Lu Rou Fan (滷肉饭) and quench the flavors you're looking for.
Heat oil in a pan. Cook shallots over medium heat, stirring often for 8 minutes or until shallots are golden brown. Set aside. Reserve 3 tablespoons of oil to cook pork.
Heat oil over high heat. Cook pork until brown. Add sliced mushrooms, garlic, ginger and stir for 1-2 minutes. Add sugar, bay leaves, star anise, light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, and fried shallots. Stir for about 1-2 minutes.
Add water and reserved mushroom liquid. Bring to a boil then lower the heat to a low heat. Simmer, uncovered for about 30 minutes or until a desired taste and consistency is reached. Stirring occasionally and adjust seasoning if necessary. Serve with rice or noodles.
How to cook Lu Rou Fan in an Instant Pot
Just follow steps #1 #2 #3, use only 1 cup of water then add the remaining ingredients, except the eggs into the pot. Cook on manual for 5 minutes. Once the cooking cycle is completed wait 10 minutes before manually release the remaining pressure. Add the boiled eggs into the pot, select the "saute" setting and cook for 3-10 minutes.
How to cook Lu Rou Fan in a slow cooker
Follow steps #1 #2 #3, use only 1 cup of water then add the remaining ingredients into a slow cooker. Cook on HIGH for 3 hours or LOW for 6 hours. Add more water if necessary.
How to store leftover Taiwanese braised pork
You can store the meat dish in an airtight container. Properly stored, it can last 3-4 days in the fridge or 2-3 months in the freezer.
Calories: 752kcalCarbohydrates: 14gProtein: 22gFat: 67gSaturated Fat: 15gCholesterol: 241mgSodium: 991mgPotassium: 493mgFiber: 2gSugar: 8gVitamin A: 272IUVitamin C: 4mgCalcium: 69mgIron: 3mg