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

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