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Lu Rou Fan (Taiwanese Braised Minced Pork Over Rice)

It looks like gyudon, it is even cooked liked gyudon, but lu rou fan is a pork dish that has become more associated with Taiwan than the Chinese province where it originated.

Lu Rou Fan (Taiwanese Braised Minced Pork Over Rice) Recipe

Brought over by Chinese migrants from the Fujian province, lu rou fan has become ubiquitous in Taiwan. The most basic recipe calls for stir-frying minced (or ground) fatty pork and finely sliced shallots then braising them in soy sauce.

But that’s just a starting point because there are other spices and seasonings that can be added to create a more unique and personalized version of the dish. Because this dish relies heavily on the sauce, you can either cook the meat until it has soaked up the sauce for a drier version but with more concentrated flavors or add starch dispersed in water or broth for much wetter version.

My recipe goes for the first option. The pork and shallots were stir fried in sesame seed oil. To the basic soy sauce braising sauce, five-spice powder, oyster sauce and sugar were added. Then, I served the braised minced pork with soy sauce eggs and stir-fried bok choy.

How to Cook Lu Rou Fan (Taiwanese Braised Minced Pork Over Rice)

Lu Rou Fan (Taiwanese Braised Minced Pork Over Rice)

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Course: Main Course
Cuisine: Taiwanese
Keyword: Pork
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Author: Connie Veneracion

Ingredients

  • 250 to 300 grams thinly sliced fatty pork
  • 2 to 3 shallots
  • 2 tablespoons sesame seed oil
  • 2 to 3 tablespoons soy sauce
  • 2 to 3 tablespoons rice wine
  • 1 teaspoon sugar
  • 1/2 teaspoon five-spice powder available in the Asian section of most groceries
  • 1 tablespoon oyster sauce
  • sliced scallions to garnish

Instructions

  • Using s sharp and heavy knife, cut the pork into small pieces.
  • Thinly slice the shallots.
  • Heat the sesame seed oil in a wok or frying pan.
  • Add the pork and shallots. Stir fry until the pork is lightly browned.
  • Pour in the soy sauce and rice wine. Sprinkle in the sugar and the five-spice powder. Continue cooking over medium-low heat, stirring occasionally, for about five minutes.
  • Stir in the oyster sauce. Cook for another minute.
  • Serve the braised minced pork with rice and, optionally, stir fried bok choy and soy sauce eggs.
How to Cook Lu Rou Fan (Taiwanese Braised Minced Pork Over Rice)
Written By

I travel to eat, drink and learn new cuisines. Between trips, I write travel stories and share travel-inspired recipes. That is my idea of retirement with purpose.

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