It looks like gyudon, it is even cooked liked gyudon, but lu rou fan is a pork dish that has become more associated with Taiwan than the Chinese province where it originated.
Brought over by Chinese migrants from the Fujian province, lu rou fan has become ubiquitous in Taiwan. The most basic recipe calls for stir-frying minced (or ground) fatty pork and finely sliced shallots then braising them in soy sauce.
But that’s just a starting point because there are other spices and seasonings that can be added to create a more unique and personalized version of the dish. Because this dish relies heavily on the sauce, you can either cook the meat until it has soaked up the sauce for a drier version but with more concentrated flavors or add starch dispersed in water or broth for much wetter version.
My recipe goes for the first option. The pork and shallots were stir fried in sesame seed oil. To the basic soy sauce braising sauce, five-spice powder, oyster sauce and sugar were added. Then, I served the braised minced pork with soy sauce eggs and stir-fried bok choy.
Lu Rou Fan (Taiwanese Braised Minced Pork Over Rice)
- 250 to 300 grams thinly sliced fatty pork
- 2 to 3 shallots
- 2 tablespoons sesame seed oil
- 2 to 3 tablespoons soy sauce
- 2 to 3 tablespoons rice wine
- 1 teaspoon sugar
- 1/2 teaspoon five-spice powder available in the Asian section of most groceries
- 1 tablespoon oyster sauce
- sliced scallions to garnish
- Using s sharp and heavy knife, cut the pork into small pieces.
- Thinly slice the shallots.
- Heat the sesame seed oil in a wok or frying pan.
- Add the pork and shallots. Stir fry until the pork is lightly browned.
- Pour in the soy sauce and rice wine. Sprinkle in the sugar and the five-spice powder. Continue cooking over medium-low heat, stirring occasionally, for about five minutes.
- Stir in the oyster sauce. Cook for another minute.
- Serve the braised minced pork with rice and, optionally, stir fried bok choy and soy sauce eggs.