Taiwanese Lou Rou Fan - Slow Braised Diced Pork Sauce on Rice

Lou Rou Fan - Diced Pork Sauce on Rice

I love this simple dish ever since trying it for the first time in Sydney over a decade ago. However it's not as prevalent in M-Town so I kinda forgot about it until my visit to Taipei earlier this year. It was everywhere and reminded me of its deliciousness. The pork is so flavoursome and melts in your mouth. It's not too difficult to make either, just need a pinch of patience.

LouRouFan

Ingredients:

• 500g pork belly, chopped finely
• 1 large onion, diced
• 3 spring onion
• 1 tablespoon ginger
• 6–8 dried shitake mushrooms - re-hydrated
• 3 cloves garlic
• 2 tablespoon sugar
• 3 tablespoon soya sauce
• Chinese five spice powder
• white pepper
• Chinese cooking wine
• Sesame oil (optional)
• salt
• water from re-hydrating shitake mushroom
• cornstarch

Directions:

Step 1 – Thinly slice pork and cut into little vertical strips

Step 2 – Finely dice onion

Step 3 – Add pork to hot wok on medium heat, cook until water has evaporated and the pork fat is frying the meat

Step 4 – Add the onion and cook til transparent 

Step 5 – Add white parts of the finely sliced spring onion 

Step 6 – Add minced ginger

Step 7 – Add the finely diced re-hydrated
mushrooms

Step 8 – Add minced garlic

Step 9 – Add sugar to caramelise the mixture

Step 10 – Add soya sauce to the edge of the wok so it sizzles before stirring into the mixture

Step 11 – Add Chinese cooking wine, Chinese five spice powder, white pepper, water from soaking the mushrooms 

Step 12 – Transfer to pressure cooker, top up with water until mixture is completely submerged.

Step 13 –  Cook for 25 minutes under pressure, this is to ensure the flavours meld together

Step 14 – After releasing the pressure, check the sauce and add cornstarch slurry to adjust sauce viscosity, add salt to taste also add a dash of sesame oil and the green bits of spring onion

Step 15 – Serve with medium boiled eggs and some green veggie