Quick Minced Lu Rou Fan
A savory, comforting Taiwanese braised pork over rice made faster by using ground pork instead of hand-cut belly.
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Ingredients
- 500 grams Ground pork (minced)
- 1/2 cup Fried shallots
- 4 tablespoons Light soy sauce
- 2 tablespoons Dark soy sauce
- 2 tablespoons Shaoxing rice wine
- 1 1/2 tablespoons Rock sugar (or brown sugar)
- 1/2 teaspoon Five-spice powder
- 4 pieces Hard-boiled eggs, peeled
- 3 cloves Garlic, minced
- 2 cups Water or chicken stock
- 4 bowls Cooked jasmine rice
- 1 piece Star anise(optional)
Instructions
- 1
Heat a large skillet or pot over medium-high heat and add the ground pork, breaking it up with a spatula until browned and the fat renders.
- 2
Add the minced garlic and sauté for 1 minute until fragrant.
- 3
Stir in the five-spice powder, star anise, and fried shallots, ensuring the pork is evenly coated.
- 4
Pour in the light soy sauce, dark soy sauce, and Shaoxing wine, stirring to deglaze the bottom of the pan.
- 5
Add the water and sugar, then bring the mixture to a boil.
- 6
Lower the heat to a simmer and gently place the hard-boiled eggs into the liquid.
- 7
Cover and simmer for 20-25 minutes until the sauce has thickened and the eggs have taken on a dark brown color.
- 8
Serve the pork and sauce generously over bowls of hot jasmine rice with one egg per person.
Nutrition per Serving
540
Calories
28g
Protein
48g
Carbs
24g
Fat
1g
Fiber
9g
Sugar
1150mg
Sodium
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