Lu Rou Fan is a Taiwanese traditional street food. The main ingredients are pork belly sauces - light and dark soy sauces, Chinese cooking wine and spices. Sugar is added to the pork to caramelise it and they look shiny and sticky. Boiled eggs are always served with the rice. It is also served with some green vegetables. There are many recipes on the worldwide web for Lu Rou Fan. However, after watching how it is cooked, I did it my way. Thus, I would say that mine is an imitation of the ones found in Taiwan.
Ingredients:
- 2 bowls of cooked white rice
- 2 eggs
- xiao bai cai (8 leaves) or cai xin (2)
- 275 g minced pork
- 3 pieces of shallots, sliced
- 3 cloves of garlic, chopped
- 1/2 tsp salt
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3/4 tsp 5-spice powder
- 3 tbsp Shao Hsing Hua Tiao Chiew
- 3/4 cup water
- Cooking oil for deep frying
Method:
- Boil 2 eggs, peel and set aside.
- Boil a pot of water. Blanch the vegetable and set aside.
- Heat up the cooking oil.
- Add the shallots and deep fry till they are golden brown. Remove them from the oil and set aside.
- Remove the cooking oil from the wok, leaving about 3 tbsp behind.
- Add the chopped garlic to the oil and saute them till they are fragrant.
- Add the shallots to the garlic.
- Add pork to the wok and stir fry them till they change colour and we cannot see the rawness. (As I did not use pork belly, I bought the minced pork which has lots of fat in it.)
- Add salt, light and dark soy sauces and 5-spice powder to the pork. Continue to fry till the pork is fragrant. (You may add some brown sugar if you want the pork to be shiny and sticky.)
- Add cooking wine to the pork.
- Add water to the pork and stir.
- Cover the wok and let the sauce simmer till it is reduced and the pork is fragrant.
- Scoop the pork onto the white rice. Top it with an egg and the blanched vegetable.
- Serve it hot.