Taiwanese Minced Pork Rice (Lu Rou Fan) – A Classic Comfort Dish
Taiwanese Minced Pork Rice, also known as Lu Rou Fan, is a beloved dish that can be found in almost every corner of Taiwan—from bustling street food stalls to high-end restaurants. This dish is packed with rich, savory flavors and pairs perfectly with steamed white rice and Chinese greens.
Ingredients:
4 hard-boiled eggs
6–8 pieces of dried mushrooms (soaked for 30 minutes)
2 cloves of garlic (chopped)
1 tablespoon ginger (chopped)
½ medium onion (chopped)
2 tablespoons oil
1 teaspoon five-spice powder
500g minced pork
80ml soy sauce
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 tablespoons rice wine
Water (including the retained mushroom water)
Instructions:
1. Prepare Ingredients:
Boil four eggs and set them aside.
Soak the dried mushrooms in warm water for about 30 minutes until soft. Squeeze out excess water, retain the soaking liquid for cooking, and dice the mushrooms.
2. Sauté Aromatics:
In a hot pan over medium heat, add two tablespoons of oil.
Add the chopped onion, garlic, and ginger. Fry until fragrant.
3. Cook the Pork:
Add the diced mushrooms and one teaspoon of five-spice powder. Stir well.
Add the minced pork, breaking it apart, and cook until it turns white.
4. Seasoning & Simmering:
Pour in the soy sauce, dark soy sauce, oyster sauce, sugar, and rice wine. Stir to combine.
Add the mushroom soaking liquid and additional water if needed to cover the meat.
Add the boiled eggs to the pot.
Bring to a boil, then lower the heat to a simmer. Let it braise for about 40 minutes, stirring occasionally and adding water if needed.
5. Serving:
Serve the braised minced pork and eggs over a bowl of steamed white rice.
Garnish with blanched Chinese greens for a balanced meal.
Enjoy!
This Taiwanese Minced Pork Rice is rich, flavorful, and easy to make. It's a comforting dish perfect for any occasion. Give it a try and enjoy a taste of Taiwan at home!
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