Lu Roulu Jilu Dan Chinese Soy Stewed Pork Chicken Or Eggs Recipes

LU ROU FAN (TAIWANESE STEWED PORK WITH HARD-BOILED EGGS)

Lu Rou Fan (Taiwanese Stewed Pork with Hard-Boiled Eggs) image

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

Time 1h

Number Of Ingredients 14

Ingredients

4 shallots (or substitute 1 medium yellow onion)
2 cloves garlic
1.25 lb pork (belly or shoulder)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp dark soy sauce (for color)
1/4 cup water
1 star anise
1/2 tsp Chinese 5 spice powder
1-2 inches of cinnamon stick
1.5-2 tbsp ginger (sliced)
4 shiitake mushrooms (optional)
4 hard-boiled eggs
1 stalk scallion (finely chopped)

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/LU JI/LU DAN (CHINESE SOY-STEWED PORK, CHICKEN, OR EGGS)

Lu Rou/Lu Ji/Lu Dan (Chinese Soy-Stewed Pork, Chicken, or Eggs) image

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

Ingredients

4 cups water
2 cups soy sauce
1 star anise
1/2 cup shaoxing rice wine
1/4 cup brown sugar
4 slices ginger
1 -2 lb chicken pieces (other poultry or meat may be used as well, but no fish or seafood) or 1 -2 lb pork (other poultry or meat may be used as well, but no fish or seafood)
green onions or cilantro, garnish
sesame oil, garnish

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

LU ROU FAN (TAIWANESE STEWED PORK WITH HARD-BOILED EGGS)

Lu Rou Fan (Taiwanese Stewed Pork With Hard-Boiled Eggs) image

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

Ingredients

1 1/4 lbs pork
4 shallots or 1 medium yellow onion
2 garlic cloves
4 shiitake mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon dark soy sauce
1/4 cup water
1 star anise
1/2 teaspoon Chinese five spice powder
1 tablespoon cinnamon
2 inches piece ginger, sliced very thin
4 hard-boiled eggs, deshelled (garnish)
1 scallion, sliced (garnish)
hot cooked rice, as needed

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.

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