Lu Rou Fan (Taiwanese Meat Sauce with Rice)
To make this classic Taiwanese dish, braise pork in rice wine, soy sauce, and water until tender.
Frying Shallots
Vegetable oil
canola oil
2 cups
Shallots
thinly sliced
1 1⁄2 cup
1
Line a large plate with a triple layer of paper towels.2
In a medium saucepan, heat oil to325°F (160ºC)overmedium-highheat and adjust flame to maintain temperature as needed.3
Add shallots and cook, stirring constantly with a slotted spoon or wire mesh spider, until shallots are a pale golden and barely turning brown in spots,.4
Immediately transfer to the prepared plate to drain.5
Reserve[1 tablespoon]oil, and discard remaining oil or reserve for another use.6
Once shallots are cool and firm, lightly crush; set aside.Vegetable oil
canola oil
2 cups
Shallots
thinly sliced
1 1⁄2 cup
1
Line a large plate with a triple layer of paper towels.2
In a medium saucepan, heat oil to325°F (160ºC)overmedium-highheat and adjust flame to maintain temperature as needed.3
Add shallots and cook, stirring constantly with a slotted spoon or wire mesh spider, until shallots are a pale golden and barely turning brown in spots,.4
Immediately transfer to the prepared plate to drain.5
Reserve[1 tablespoon]oil, and discard remaining oil or reserve for another use.6
Once shallots are cool and firm, lightly crush; set aside.Browning Pork
Reserved shallot oil
1 tbsp
Ground pork
2 lb
Garlic
minced
2 tsp
Crushed fried shallots
1 batch
1
In a large Dutch oven, heat reserved[1 tablespoon]oil overmedium-highheat until shimmering.2
Add pork and cook, stirring occasionally, until browned,.3
Add garlic and crushed fried shallots to Dutch oven and cook, stirring, until fragrant, about.Reserved shallot oil
1 tbsp
Ground pork
2 lb
Garlic
minced
2 tsp
Crushed fried shallots
1 batch
1
In a large Dutch oven, heat reserved[1 tablespoon]oil overmedium-highheat until shimmering.2
Add pork and cook, stirring occasionally, until browned,.3
Add garlic and crushed fried shallots to Dutch oven and cook, stirring, until fragrant, about.Braising Sauce
Pork mixture
1 batch
Sugar
2 tsp
Five-spice powder
1 tsp
Water
as needed
0 unit
Chinese rice cooking wine
1 cup
Dark soy sauce
1⁄2 cup
Light soy sauce
1⁄2 cup
1
Add sugar and five-spice powder and stir to combine.2
Add water, wine, dark and light soy sauce, and bring to a boil.3
Reduce heat as needed to maintain a gentle simmer.4
Cook, covered partially, until pork is tender and sauce has thickened,[2 1/2 to 3 hours].Pork mixture
1 batch
Sugar
2 tsp
Five-spice powder
1 tsp
Water
as needed
0 unit
Chinese rice cooking wine
1 cup
Dark soy sauce
1⁄2 cup
Light soy sauce
1⁄2 cup
1
Add sugar and five-spice powder and stir to combine.2
Add water, wine, dark and light soy sauce, and bring to a boil.3
Reduce heat as needed to maintain a gentle simmer.4
Cook, covered partially, until pork is tender and sauce has thickened,[2 1/2 to 3 hours].Serving
Braised pork sauce
1 batch
Steamed rice
for serving
0 unit
Eggs
hard-boiled
4 unit
1
Serve with steamed rice and hard-boiled eggs.Braised pork sauce
1 batch
Steamed rice
for serving
0 unit
Eggs
hard-boiled
4 unit
1
Serve with steamed rice and hard-boiled eggs.