Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)

Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)

Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) my way 

Recently in the cooking group I am in many mummies and daddies were cooking pork belly until I can’t stand it anymore. Got to eat Chinese/Asian for the Christmas month of December of British meals is getting too much. I don’t think I want to see another sausage or bacon strip for at least a month!

This is my take on Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)

The most important different way in which I cook my Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) is that I like to fry my pork belly skin first. This gives the skin an extra ummmph. The skin also absorb more taste from your stewing ingredients.

Print Recipe
5 from 1 vote

Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)

Ingredients

  • 1 kg Pork Belly skin on
  • Shallots
  • Garlic
  • Ginger
  • Bay leaves
  • Cloves
  • Sezhuan peppercorns
  • Cinnamon
  • Dried chillies
  • Star Anise

Seasoning

  • 1 heap tbsp Rock Sugar
  • 3 tbsp Caramel soy sauce
  • 3 tbsp Light soy sauce
  • 1 cup Shaoxing wine
  • 2 cups Chicken stock
  • 8 – 10 Mushrooms (soaked)

Thickening

  • Corn starch and water

Boiled Eggs

  • 4/6 Hard boiled eggs

Instructions

  • Pan seared the skin side until a bit brown. Removed and then sliced into chunky pieces.
  • In the pan add the sugar and the cubed pork belly. Give a good toss until light brown. Then add in the shallots and ginger.
  • If there’s too much oil remove the oil. Add in your bay leaf, cloves, Sezhuan peppercorns, Cinnamon, Dried chillies and Star Anise.
  • Add the mushrooms and all the seasonings plus wine and water. Cover and let everything simmer on low heat for an hour. 
  • Add in your boiled eggs and if you prefer your sauce a bit thicker then add in a mixture of corn starch and water blend.
  • Taste and season with salt, pepper and soy sauce. Taste. Taste. Taste.

Notes

TIP – I like to pan seared my pork skin before cooking. This gives the skin and extra nicer taste. the Q Q chewy taste.
TIP – I prefer to use chicken stock instead of water for my stewing but you can use water.
TIP – The amount of liquid you add in to the stew and the time depends on the cut size of your pork and also the heat.
4+


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