A simple Lu Rou Fan recipe for all of you currently missing Taiwan! I used pork belly to give this Lu Rou Fan an extra juicy and tender mouthfeel. Serve the next day after letting the "ramen egg" soak in the lu rou sauce overnight for extra deliciousness. Subscribe for more delicious recipes! bit.ly/3mVCq78
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LU ROU FAN - 3 Servings
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500 g Skin-On Pork Belly
2.5 TBSP Shaoxing Wine (separated 2 & 1/2 tbsps)
5g Ginger - smashed
1 Garlic Clove - smashed
1/2 Cinnamon Stick
1 Star Anise
20g Rock Sugar
2 TBSP Rice Wine - 30ml
1/4 Cup Light Soy Sauce - 60ml
1/4 Cup Dark Soy Sauce - 60 ml
2 Cups Water - 450 ml
1/2 Cup Fried Shallots
3 Fresh Eggs
INSTRUCTIONS
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Cut the pork belly into thin (~ 1/4" thick) strips
Heat a wok on medium-high heat and add 1 TSP Oil along with the smashed ginger and garlic clove.
Sauté until fragrant ~30 seconds - 1 minute.
Add the pork belly and sauté until it starts to turn grey, ~2-3 minutes.
Add 1/2 TBSP Shaoxing wine and cook until pork belly has browned, ~1-2 minutes.
Add the cinnamon, star anise, rock sugar, rice wine, and light & dark soy sauces.
Sauté until well-combined.
Add 2 cups of water and bring to a boil.
Mix in the fried shallots and cover the wok with a lid.
Turn the heat down to a simmer (low) and cook for 45 minutes - 1 hour or until the pork belly is melt-in-your-mouth tender.
Taste and adjust to your liking. If the sauce is too salty, add a bit more sugar and water. Bring it back to a boil and it's ready.
SOFT-BOILED EGGS
While the pork is cooking, bring a small pot of water to a boil (enough water to cover the eggs by 1").
Use a ladle or spoon to gently add the eggs to the pot.
Turn the heat down to a bare simmer (low) and cook for 6-6.5 minutes for a semi-runny yolk.
Immediately drop the cooked eggs into an ice bath and let them chill for at least 15 minutes.
Once the lu rou is done, take the wok off the heat and let it cook completely.
The lu rou can be enjoyed right away but I like to marinate the eggs in the sauce overnight.
The lu rou will also be 100x more delicious!
Transfer the lu rou to a smaller pot.
Peel the eggs by first cracking them on the tabletop and gently rolling it back and forth with your palm.
The eggshell will come off super easily!
When the lu rou has cooled completely, submerge the cooked eggs and refrigerate overnight.
The next day: remove the eggs from the sauce and reheat the lu rou.
Serve the lu rou over a bed of rice with a ramen egg and some boiled vegetables.
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