Taiwanese Pork Belly Stew Recipe

Lu Rou Fan (Taiwanese Braised Pork Rice Bowl) The …

WEBJun 17, 2015 · Cook the sugar until it starts to melt and then add the onions or shallots. Turn up the heat to medium high and stir-fry for 1 minute. …

Rating: 4.9/5(45)
1. Bring a medium pot of water to a boil, and blanch the chopped pork belly for 2 minutes. Drain and set aside.
2. Heat the oil in a wok over low heat, and add the sugar. Cook the sugar until it starts to melt and then add the onions. Turn up the heat to medium high and stir-fry the onions for a minute. Add the mushrooms and stir-fry for another couple minutes.
3. Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be tied in cheese cloth), along with the peeled hardboiled eggs and turn the heat to the lowest setting. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
4. At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.

Preview

See Also:

Show details

Lu Rou Fan (Taiwanses Pork Rice Bowl) Omnivore's …

WEBSep 14, 2020 · Rehydrate for at least 20 minutes, or until the mushrooms turn tender throughout. Once rehydrated, remove the shiitakes from …

1. Add the dried shiitake mushrooms into a small bowl and pour in 1 cup of boiling water. Rehydrate for at least 20 minutes, or until the mushrooms turn tender throughout. Once rehydrated, remove the shiitakes from their soaking liquid, squeezing out the extra water. Slice them into 3/4”(1 cm) strips. Reserve the soaking liquid.
2. (Skip this step if using pre-fried shallots) While the pork is marinating, heat a 9” cast iron pan (or heavy-bottomed pan) over medium-low heat and add the 1/2 cup oil. Once the oil has reached around 200 to 250°F (93 to 120°C), add the shallots. Fry for around 5 minutes, then add the garlic. Fry for another 10 minutes, or until the shallots and garlic turn golden and crispy. (*Footnote 2) If some of the bits brown faster, fish them out using a slotted spoon, to prevent overcooking. Once done cooking, strain everything from the oil and set aside. Pour the oil from the pan into a heat-proof bowl, leaving a thin layer of oil in the pan. (You can save the aromatic oil to use in other recipes)
3. Return the oiled pan to medium heat and add the marinated pork belly. Stir fry until the meat is lightly browned, about 5 minutes.

Preview

See Also:

Show details

Taiwanese Braised Pork Belly (Lu Rou Fan) Ice or Rice

WEBNov 17, 2022 · Heat the vegetable oil in a large pan over high heat and sauté the pork belly till golden brown. Add ginger, garlic, dark soy sauce, shaoxing wine, cinnamon, …

1. Turn on the "sauté" function of the pressure cooker, press "adjust" once to switch to "more" for browning. Add vegetable oil to coat the bottom.
2. Heat the vegetable oil in a large pan over high heat and sauté the pork belly till golden brown. Add ginger, garlic, dark soy sauce, shaoxing wine, cinnamon, star anise, rock sugar, dried shrimps, shiitake mushrooms and fried shallots. Mix it well and transfer to a slow cooker.

Preview

See Also:

Show details