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Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl)
Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl)

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Using your best judgment is just another one of many ways that you are able to make healthy decisions out of a dinner menu. This is best done by analyzing dinner pictures onto a single menu. It’s also advised that you avoid foods overrun with oatmeal, cheese and even sour cream. If your selection contains these fattening condiments, be sure to ask for a reduced amount.

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Even if after taking the aforementioned approaches, you are unable to find satisfying healthy meals in your own lunch menu, so you might want to order a healthy side dish or drink. Water is a great choice, especially in comparison to soda. Salads make great side dishes, especially those that are eaten with no salad dressing or dressing salad dressing. Naturally, you are going to want to take additional actions to ensure you opt for a healthy mealbut if you choose to forgo low calories for taste, then take additional measures to ensure that you get some nutrition.

We hope you got insight from reading it, now let’s go back to lu rou fan (滷肉饭 - taiwanese braised pork rice bowl) recipe. To cook lu rou fan (滷肉饭 - taiwanese braised pork rice bowl) you only need 29 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl):
  1. Provide For the eggs:
  2. Provide 6 eggs
  3. Provide Water, enough to cover the eggs (to boil the eggs)
  4. Take Searing pork belly:
  5. Take 1 kg pork belly, sliced into 1inch chunks (butchers or supermarket)
  6. Prepare 1 teaspoon cooking oil (optional, if pork belly does not have enough fat)
  7. Prepare For the marinade in muslin:
  8. Provide 2 bay leaves
  9. Use 3 staranise
  10. Use 2 cloves garlic
  11. Prepare 2 thick ginger slices
  12. Provide 3 stalks spring onions
  13. Take 1 teaspoon Sichuan peppercorns
  14. Use For the stockpot:
  15. Take 2 tablespoons cooking oil (any oil of preference)
  16. Prepare 3 ginger pieces, sliced
  17. Provide 2 white onions, cut into chunks
  18. You need 5-7 carrots, sliced
  19. Take 5-6 shiitake mushrooms, rehydrated and finely sliced
  20. Take 2 teaspoons 5 spice powder
  21. Get 1 teaspoon Taiwanese salt & pepper mix (optional)
  22. Prepare 1/2 cup light soy sauce
  23. You need 1/3 cup dark soy sauce
  24. Prepare 1/4 & 1/3 cup Shaoshing rice wine (1/4 added at start, 1/3 added part way through)
  25. Prepare 60 g rock sugar (use more or less depending on preference)
  26. Use 1 dash sesame oil (pure or blended)
  27. Prepare Cornflour mixture (1 tablespoon cornflour, 1/2 teaspoon water mixed, thickens sauce, optional)
  28. Prepare Garnish:
  29. Prepare Spring onions, finely sliced (optional)
Instructions to make Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl):
  1. For the eggs, in a large pot on medium heat. Bring it to a boil and add the eggs into the pot. Set timer to cook eggs as per preference. Tip: cook eggs for 5 minutes for soft boiled, 7 minutes for almost set, 10 minutes for hard boiled. Once cooked immediately transfer eggs to a large mixing bowl filled with ice cold water to stop it cooking. Set aside.
  2. Cut the pork belly (I used butchers pork) slices into 1/2 inch thickness. In a medium size pan, on medium heat. Let the pan heat up for a minute and add the pork belly slices. Tip: if pork belly does not have enough fat content add oil when searing meat). Cook and sear meat until it has browned.
  3. In a muslin (optional) add the dry ingredients, ginger slices, garlic cloves, bay leaves, Sichuan peppercorns. Then tie up the muslin securely and set aside.
  4. In a stockpot on medium heat add oil, then add the onions and ginger slices, sauté for a 3 minutes until onions are slightly soft. Add the pork belly slices, muslin (dry spices) and stir.
  5. Let the flavours infuse in the pot for a few minutes. Then add the carrots and shiitake mushrooms. Incorporate all of the ingredients well, for the aromas to be released. Add enough water to cover the pork, along with the dark soy, light soy, 1/4 cup shaoshing and a dash of sesame oil. Stir, add the rock sugar and mix well. Let the rock sugar dissolve, taste the sauce and adjust as needed (add more rock sugar or soy) and let it simmer for 15 minutes with a lid on.
  6. Remove the lid, stir all of the ingredients together. Cover again with a lid and let it simmer for another 20 minutes. After second simmer add 1/3 cup shaoshing rice wine. Stir well to incorporate into mixture. Add the pre boiled eggs and reduce the heat to low. Now let it simmer for another 20 minutes to let the eggs marinade and for the meat to become soft and tender. Turn the eggs every so often to fully coat all over.
  7. The sauce will slowly reduce and the meat will become soft and tender. Tip: If the sauce is loose, add a small amount of cornflour mixture to thicken it. Once the sauce has reduced and the meat is tender turn off heat and serve immediately while hot.
  8. Place rice in a bowl and ladle over the meat and sauce. Remove an egg from the pot, carefully peel egg as it will be hot. Once the shell has been removed, cut egg in half. Garnish with spring onions on top (if adding to dish).

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