Lu Rou Fan Taiwanese Stewed Pork With Hard Boiled Eggs Recipes
LU ROU FAN (TAIWANESE STEWED PORK WITH HARD-BOILED EGGS)
A simple and delicious recipe with very tender stewed pork, and flavorful hardboiled eggs. Lu rou fan is a Taiwanese recipe with flavors very similar to Vietnamese and other Asian pork dishes, but with its own twist.
Provided by Huy Vu
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Cut pork into small cubes. Chop shallots and mince garlic.
- Saute pork until brown. Remove meat (leave fat in pan) and saute the shallot and garlic on medium-high heat until lightly browned. Remove from pan, then saute mushrooms.
- Add everything back into the pan, including the soy sauce, rice vinegar, dark soy sauce, water and spices (star anise, 5 spice, cinnamon, and ginger). Simmer for about 30-60 minutes or until tender. Add the eggs during the last 10-15 minutes.
- Garnish with chopped scallion
Nutrition Facts : Calories 392 kcal, Carbohydrate 7 g, Protein 26 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 231 mg, Sodium 762 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
LU ROU FAN (TAIWANESE STEWED PORK WITH HARD-BOILED EGGS)
Lu Rou Fan, or stewed pork with rice, is a very common dish in Taiwan. It's a simple and satisfying dish considered comfort food by many. Lu rou fan benefits from a good balance of fatty and non fatty cuts of pork so feel free to explore new and different parts of the pig.
Provided by Member 610488
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut pork into small cubes. Chop shallots and mince garlic.
- Saute pork until brown. Remove meat (leave fat in pan) and saute the shallot and garlic on medium-high heat until lightly brown. Remove and saute mushrooms.
- Add everything back into the pan, including the soy sauce, rice vinegar, dark soy sauce, water and spices (star anise, five spice, cinnamon, and ginger). Simmer for about 60 minutes or until tender. Add the eggs during the last 10-15 minutes.
- Garnish with chopped scallion and sliced hard cooked eggs.
LU ROU/LU JI/LU DAN (CHINESE SOY-STEWED PORK, CHICKEN, OR EGGS)
Adapted from the Frugal Gourmet's "Three Ancient Cuisines", this sauce may be saved and used again and again as long as it is refrigerated between uses, and brought to boiling before each use. The proportions and ingredients are flexible. Each time you use the sauce, you need to add some of the ingredients again, to refresh the flavor.
Provided by Kate S.
Categories Pork
Time 2h15m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except garnishes in slow cooker or saucepan. (If eggs are used, keep them in the shell.) Simmer on low heat for several hours or all day.
- Part-way through cooking, remove eggs from the pot, peel them, and return eggs to pot to soak in the flavors of the sauce for another hour or more.
- To serve, remove eggs or meat from the sauce with a slotted spoon. Garnish and serve as part of a Chinese meal. Strain sauce and store in the refrigerator for future use.
Nutrition Facts : Calories 339.9, Fat 10.9, SaturatedFat 3.6, Cholesterol 422.2, Sodium 8216.5, Carbohydrate 23.8, Fiber 1.1, Sugar 16.2, Protein 29.6
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- Heat oil in a pan. Cook shallots over medium heat, stirring often for 8 minutes or until shallots are golden brown. Set aside. Reserve 3 tablespoons of oil to cook pork.
- Heat oil over high heat. Cook pork until brown. Add sliced mushrooms, garlic, ginger and stir for 1-2 minutes. Add sugar, bay leaves, star anise, light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, and fried shallots. Stir for about 1-2 minutes.
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