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Lu Rou Fan

Prep: 15 minutes

Cook: 2-3 hours

A beloved Taiwanese dish of succulent sweet and savoury slow-braised pork belly over steamed rice

  • 1kg pork belly, cut in to small diced pieces.

  • 2 tbsp vegetable oil

  • 4 Dried Shiitake mushroom, soaked and cut into cubes

  • 2tbsp Fried Shallots

  • 2tbsp Fried Garlic

  • 1.5 tbsp Light soy Sauce

  • 1-2 tsp Dark Soy Sauce

  • 500ml Rice Wine

  • 500ml – water (to top up)

  • 50g Rock Sugar, Crushed

  • 2 tsp white pepper

  • 1 tbsp 5 spice

  • 1 Spring Onion, Whites finely chop, green cut in an angle for garnish.

Preparation

  • Cube the Shiitake Mushrooms and separate the spring onions whites from the greens.

  • Chop the green spring onion into rings, and dice the whites.

  • Dice the pork belly.

Cooking

  • Place a pot on the hob and get it to a medium high heat. Cover the bottom of the pot with a little oil or lard and add the pork belly. Cook until lightly browned (7-10 mins). Add the rock sugar and let it caramelize. Then add the Shitake mushrooms and the white of the spring onion. Mix for 2-3 minutes.

  • Now add the liquids. First deglaze with the rice wine- round 500ml. Scrape the bottom of the pot and mix to add flavour to the stew. Let that boil for 2-3 minutes, then add the light soy sauce and the dark soy sauce.

  • Next add the five spice and white pepper.Top up with water and let it simmer for 3 hours. If you are in a rush, pump up the heat and give it 20-25 minutes. To end add the fried shallots and fried garlic.

  • Stir until they soften. Plate up with steamed rice and top with spring onion.

How To Make Lu Rou Fan

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  • 1kg pork belly, cut in to small diced pieces.

  • 2 tbsp vegetable oil

  • 4 Dried Shiitake mushroom, soaked and cut into cubes

  • 2tbsp Fried Shallots

  • 2tbsp Fried Garlic

  • 1.5 tbsp Light soy Sauce

  • 1-2 tsp Dark Soy Sauce

  • 500ml Rice Wine

  • 500ml – water (to top up)

  • 50g Rock Sugar, Crushed

  • 2 tsp white pepper

  • 1 tbsp 5 spice

  • 1 Spring Onion, Whites finely chop, green cut in an angle for garnish.


Preparation

  • Cube the Shiitake Mushrooms and separate the spring onions whites from the greens.

  • Chop the green spring onion into rings, and dice the whites.

  • Dice the pork belly.

Cooking

  • Place a pot on the hob and get it to a medium high heat. Cover the bottom of the pot with a little oil or lard and add the pork belly. Cook until lightly browned (7-10 mins). Add the rock sugar and let it caramelize. Then add the Shitake mushrooms and the white of the spring onion. Mix for 2-3 minutes.

  • Now add the liquids. First deglaze with the rice wine- round 500ml. Scrape the bottom of the pot and mix to add flavour to the stew. Let that boil for 2-3 minutes, then add the light soy sauce and the dark soy sauce.

  • Next add the five spice and white pepper.Top up with water and let it simmer for 3 hours. If you are in a rush, pump up the heat and give it 20-25 minutes. To end add the fried shallots and fried garlic.

  • Stir until they soften. Plate up with steamed rice and top with spring onion.

How To Make Lu Rou Fan

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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