LU ROU FAN 卤肉饭 (ASIAN-STYLE BRAISED PORK RICE)

Name: LU ROU FAN 卤肉饭 (ASIAN-STYLE BRAISED PORK RICE)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Asian, Chinese
Ingredients: 1 lb (450 g) pork shoulder or pork belly; 1 tablespoon oil; 2 cloves, garlic, peeled and crushed; 6 slices fresh ginger; 3 shoots scallion, cut in half; 3 tablespoons chilli powder (if needed); 3 tsp sugar; 1 tablespoons dark soy sauce; 2 tablespoons light soy sauce; 1/2 tsp black pepper; 1/2 tsp salt; 2 cups chicken stock or water; 2 raw egg, washed; 3 star anise; 2 bay leaf; 1 cinnamon stick; 2 tsp peppercorn; 2 pieces dried tangerine peel

6 steps

Prep:10minCook:1h

This is a classic Asian comfort rice dish called "Lu Rou Fan". This dish is a bit similar to the traditional Shanghainese dish called "Hong Shao Rou. The difference is in the aromatics and spices used, as well as the size at which part of the pork is cut. While "Hong Shao Rou" involves big, luscious chunks of pork belly, "Lu Rou" is almost like a braised meat sauce.

Updated at: Thu, 17 Aug 2023 13:31:31 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories362.7 kcal (18%)

Total Fat20.9 g (30%)

Carbs18.5 g (7%)

Sugars6.2 g (7%)

Protein26.4 g (53%)

Sodium1245.4 mg (62%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

450gpork shoulder

or pork belly

1 tablespoonoil

2 clovesgarlic

peeled and crushed

6 slicesfresh ginger

3 shootsscallion

cut in half

3 tablespoonschilli powder

if needed

3 tspsugar

1 tablespoonsdark soy sauce

2 tablespoonslight soy sauce

½ tspblack pepper

½ tspsalt

2 cupschicken stock

or water

2egg

raw, washed

For the spices (optional)

3star anise

2bay leaf

1cinnamon stick

2 tsppeppercorn

2 piecesdried tangerine peel

Instructions

Step 1

Bring a medium pot of water to a boil, and blanch the pork for 2 minutes. Drain and cut, set aside.

Step 2

Heat the oil in a pan over low heat, and add garlic, ginger and scallion. Stir-fry them for a minute.

Step 3

Add the pork and then sugar, cook until the sugar starts to melt and then add chilli powder.

Step 4

Add light soy sauce, dark soy sauce and chicken stock. Turn up the heat to medium high, stir and bring the mixture to a boil. Once boiling, add the spices (you can tie them in cheese cloth) and turn the heat to the lowest setting. Stirring occasionally to prevent sticking, simmer for 45 minutes.

Step 5

After 45 minutes, add raw eggs, simmer for another 10 minutes.

Step 6

At this point the meat should be tender. To finish up the dish, turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon. Serve over steamed white rice.

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