I haven’t personally tried Lu Rou Fan in Taiwan, actually I haven’t even been to Taiwan. I just came across this recipe the other week when I didn’t know what to prepare for dinner. At first I was a bit hesitant to prepare this dish, just because I haven’t personally tried or I didn’t really know how it is suppose to taste. But after minutes of browsing through the pictures on the internet, I decided that I have to do this! I have to try this recipe!
I modified this recipe as it required dried garlic and dried onions. It wasn’t available on the nearest supermarket, so I just saute’d both onion and garlic. Advance warning, the dried shrimp I bought from the supermarket didn’t really smell so good. In other words, prepare for a stench but trust me this is a really good dish!
Let’s start cooking!
What you’ll need:
500 gms or half a kilo of pork belly (I actually used ground pork)
2 tbsp. dried shrimp – soaked in water for 30 minutes then chopped finely
4-5 tbsp. dark soy sauce
1/4 cup Rice wine (Available in the Japanese section at Spinneys)
1 med. size Onion (Chopped finely)
4 cloves of Garlic (Chopped finely)
2 Pieces star anise
1/4 tbsp. Five Spice Chinese powder
1-2 Tbsp. of brown Sugar
Hard Boiled eggs (I used 5 as I was feeding 5 people)
1 cup of Hot water
Salt and Pepper
Extras: Baby bok choy (blanched) and green onions for garnish.
Let’s get it on!
1.) Prepare your pork meat by slicing it to bite size pieces, then flavor it with a little salt and pepper.
2.) In a large wok, add the sliced pork and cook for 10-15 minutes (until the liquid has evaporated)
3.) Remove the fried pork from the wok, and add a tablespoon of oil (if the pork didn’t render its own oil). Saute the garlic and onion until it changes color.
4.) Add the dried shrimps (Warning this smells!), sugar, star anise, and five spice powder.
5.) Add the Soy Sauce, rice wine, water and eggs. Cook for another 30 minutes, add some water if needed. Turn the eggs occasionally so both sides has the same color. Now get some rice and top it with the braised pork and the bok choy on the side! YUM!!
Tip: I am not a big fan of star anise, so I took it out of the wok after 10 minutes.
After cooking our apartment kinda smelled like dried shrimps, and the aroma of the dish isn’t as enticing as it looks. But don’t let your nose deceive you! My brother loved it, and everyone at home said it is different but it is very tasty.