Lu Rou Fan with Ramen Egg

One of our favorite things to eat when we visit Taiwan, they serve them in small little bowls and you get to a Lu Dan (braised egg) or a sunny side up along with it. We recreated ours with one aim, which is when you taste it, your lips will somewhat get coated with a natural lip gloss from the collagen that is rendered from the pork skin and pork belly into the sauce.
Instead of a Lu Dan (braised egg) we decide to pair ours with a ramen / candied heart egg.When cooked with the right timing, when you break into the egg the runny yolk combines with the Lu Rou and steam rice it’s just too much! The Ramen eggs pair well with other dishes too, who can resist the bite of a flavorful runny egg.
#themeatmensg #simple #delicious #luroufan #ramenegg #dabomb #runnyegg
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600g pork belly
200g pork skin
30g minced garlic
10g ginger (sliced)
1cinnamon stick
2star anise
cup Hua Tiao wine
cup dark soy sauce
2tbsp light soy sauce
2tbsp oyster sauce
1tbsp sesame oil
20g rock sugar
1tsp five spice powder
500ml water
150g shallot (sliced)
200g oil (for deep frying shallots)
Ramen Egg:
8eggs (60g eggs)
1cup water
½cup light soy sauce
½cup mirin
½cup sake
½cup sugar
1tbsp salt



Combine water, sake, light soy sauce, mirin and sugar. Mix well until sugar is dissolved.
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Boil a pot of water with salt.
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Slowly add in the eggs into the water and cook for 6 minutes.
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Remove the eggs and place into a ice bath.
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Peel and transfer eggs into ziplock bag with marinate.
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Marinate for at least 24 hours.
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In a pot of boiling water, cook pork skin for 10 minutes. Remove and cool in cold water.
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Cut pork belly and pork skin into smaller pieces.
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Slowly deep fry sliced shallots until golden drown. Remove from fire and drain off oil. Reserve some oil
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In a pot, add in shallot oil and stir fry ginger and garlic.
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Add in cinnamon stick and star anise, stir fry for 2 minutes.
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Add in pork belly and pork skin, stir fry until it no longer pink.
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Deglaze pan with Hua Tiao wine.
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Add dark soy sauce, light soy sauce, oyster sauce, sesame oil, rock sugar and five spice powder. Stir well.
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Add 500ml water and deep fried shallots (1 cup).
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Simmer for at least 3 hours.
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Serve over rice with Ramen eggs.
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