Lu Rou Fan – 滷肉飯

Here’s what you guys have been waiting for, our Lu Rou Fan 滷肉飯 recipe video.

Our Lu Rou look more like Kong Ba vs the ones we saw in Taiwan, this is our approach for a more sinful bowl of happiness with lots of extra collagen from the pork rinds we added.

Do share and give our recipe a try! Let us know what you guys think. Enjoy!

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  • Servings: 4

  • Time: 2 hr 30 min

  • Skill: Easy

Ingredients

  1. 1 kg Pork Belly

  2. 100 g Pork Rind

  3. 1 stalk Spring Onion

  4. 1 Red Chilli

  5. 30 g Ginger

  6. 3 cloves Garlic

  7. 20 ml Corn Oil

  8. 3 tbsp Dark Soy Sauce

  9. 120 ml Light Soy Sauce

  10. 200 ml Chinese Rice Wine

  11. 3 slices Licorice Root 甘草

  12. 4 Star Anise

  13. ½ tsp White Pepper

  14. 1 tsp Five Spice Powder

  15. 60 g Fried Shallots

  16. 400 ml Boiling Water

  17. 60 g Rock Sugar

  18. 10 Soft Boiled Eggs

  19. 1 kg Pork Belly

  20. 100 g Pork Rind

  21. 1 stalk Spring Onion

  22. 1 Red Chilli

  23. 30 g Ginger

  24. 3 cloves Garlic

  25. 20 ml Corn Oil

  26. 3 tbsp Dark Soy Sauce

  27. 120 ml Light Soy Sauce

  28. 200 ml Chinese Rice Wine

  29. 3 slices Licorice Root 甘草

  30. 4 Star Anise

  31. ½ tsp White Pepper

  32. 1 tsp Five Spice Powder

  33. 60 g Fried Shallots

  34. 400 ml Boiling Water

  35. 60 g Rock Sugar

  36. 10 Soft Boiled Eggs

Instructions

  1. Poach 1 kg of pork belly and 100g of pork rind for 10 mins

  2. Chop up 1 stalk of spring onion

  3. Slice 1 red chili, 30g ginger and 3 cloves of garlic

  4. Cut half the pork belly into strips and the rest into thick slices

  5. Cut the pork rind into small cubes

  6. Heat up 20ml of corn oil in a wok, add ginger and garlic

  7. Add pork belly strips followed by pork belly slices

  8. Cook till the fats start to break down

  9. Drain away the fats

  10. Add spring onion and chili

  11. Transfer to a claypot

  12. Add 3 tbsp of dark soy sauce, 120ml light soy sauce and 200ml rice wine

  13. Add pork rind

  14. Add 3 slices of licorice root 甘草 and 4 star anise

  15. Add ½ tsp white pepper, tsp five spice powder and 60g fried shallots and mix well

  16. Add 400ml of boiling water and 60g of rock sugar

  17. Add 10 soft boiled eggs

  18. Bring to boil

  19. Cover and simmer for at least 2 hours

  20. Once done, serve over white rice

  21. Poach 1 kg of pork belly and 100g of pork rind for 10 mins

  22. Chop up 1 stalk of spring onion

  23. Slice 1 red chili, 30g ginger and 3 cloves of garlic

  24. Cut half the pork belly into strips and the rest into thick slices

  25. Cut the pork rind into small cubes

  26. Heat up 20ml of corn oil in a wok, add ginger and garlic

  27. Add pork belly strips followed by pork belly slices

  28. Cook till the fats start to break down

  29. Drain away the fats

  30. Add spring onion and chili

  31. Transfer to a claypot

  32. Add 3 tbsp of dark soy sauce, 120ml light soy sauce and 200ml rice wine

  33. Add pork rind

  34. Add 3 slices of licorice root 甘草 and 4 star anise

  35. Add ½ tsp white pepper, tsp five spice powder and 60g fried shallots and mix well

  36. Add 400ml of boiling water and 60g of rock sugar

  37. Add 10 soft boiled eggs

  38. Bring to boil

  39. Cover and simmer for at least 2 hours

  40. Once done, serve over white rice