Ingredient and Portion
Lu Rou Fan Recipe 滷肉飯食谱
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Lu Rou Fan is considered comfort food and is available pretty much everywhere. It can be enjoyed anytime of the day really and I’d say this makes for a perfect after party supper (not that I’m advocating having supper, or partying, for that matter). At its simplest form, it’s just meat over rice, although eggs are commonly added. Some places serve this with green vegetables, some with Japanese pickled daikon. But there’s no denying that this will please any porcine lover. Well it most definitely pleased me. Over and over again. I love cooking a huge portion for one. Hehe.
Cooking this is relatively easy, and I opted for the lazy method with my trusty Philips Pressure Cooker so the cooking time was significantly reduced. But I have typed out both lazy and traditional methods for you.
Cooking this is relatively easy, and I opted for the lazy method with my trusty Philips Pressure Cooker so the cooking time was significantly reduced. But I have typed out both lazy and traditional methods for you.
500g of skin-on pork belly, cut into small dices (think of dicing thick-cut bacons) / 500克 带皮花腩， 切成小块
3 cloves of garlic, chopped / 3瓣蒜米，切碎
40g Rock Sugar / 40克 冰糖
1/4 cup good soy sauce (I used a mixture of liquid aminos and dark soy, you might want to adjust the ratio depending on how dark your soy sauce is) / 1/4杯 酱油 （可以用liquid aminos和黑酱油来调你要的颜色）
1/4 cup (45 grams) of Chinese rice wine / 1/4杯 （45克）米酒
1 small stick of cinnamon / 1支 桂皮
1 tsp of ground white pepper / 1茶匙 胡椒粉
1/4 tsp of five spice powder / 1/4茶匙 五香粉
1/2 cup of fried shallots (store-bought or homemade) / 1/2杯 炸葱 （外面买包装的或是自己炸）
2 cups (710 grams) of water / 2杯 （710克）水
5 large hard-boiled eggs, peeled / 5颗 水煮蛋，剥壳
3 cloves of garlic, chopped / 3瓣蒜米，切碎
40g Rock Sugar / 40克 冰糖
1/4 cup good soy sauce (I used a mixture of liquid aminos and dark soy, you might want to adjust the ratio depending on how dark your soy sauce is) / 1/4杯 酱油 （可以用liquid aminos和黑酱油来调你要的颜色）
1/4 cup (45 grams) of Chinese rice wine / 1/4杯 （45克）米酒
1 small stick of cinnamon / 1支 桂皮
1 tsp of ground white pepper / 1茶匙 胡椒粉
1/4 tsp of five spice powder / 1/4茶匙 五香粉
1/2 cup of fried shallots (store-bought or homemade) / 1/2杯 炸葱 （外面买包装的或是自己炸）
2 cups (710 grams) of water / 2杯 （710克）水
5 large hard-boiled eggs, peeled / 5颗 水煮蛋，剥壳
Method
Pressure Cooker Method:
压力锅的做法：
Dump everything except for the eggs into the pot and cook with pressure on for 30minutes. Release pressure and add hardboiled eggs, cook uncovered until the sauce thickens and reduced significantly. Season to taste.
把所有材料（除了鸡蛋外）全部放入压力锅里煮30分钟。然后开锅加上水煮蛋，不用盖上锅盖，煮至收汁，试味。
Stove Top Method:
普通煮法：
Heat non-stick pan and add pork belly (no oil needed, it’s fatty enough!) to cook for a few minutes until the fat is starting to render. Add garlic and cook until fragrant, then add soy sauce, rock sugar, cinnamon, rice wine, white pepper, fried shallots. Mix everything together and then finally add water and bring to a simmer. Cook for around 1 and 1/2 hour to 2 hours on medium-low heat until the sauce is thickened slightly and the pork is starting to get quite tender. Add hard-boiled egg and cook for 10-15 minutes further until the sauce is nicely gelatinous. You may need to add water during the cooking process if the liquid is reducing too fast.
Serve the Lu Rou over rice garnished with greens of your choice.
预热不黏锅，加入花腩肉（不用放油，因为花腩会出油）煎上几分钟或至花腩的肥肉开始变金黄色。
加入蒜头炒至香，然后再加入酱油、冰糖、桂皮、米酒、胡椒粉、炸葱。炒拌均匀所有的材料，然后加入水和开始焖煮。
以中火至少焖煮1-2个小时或至汤汁变浓稠或是花腩开始嫩。加入水煮蛋煮至10-15分钟煮至汤汁更加浓稠。在焖煮的过程里是需要加水，如果汤汁煮至干。
你可以选择来个卤肉盖饭，别有一番风味呢！
压力锅的做法：
Dump everything except for the eggs into the pot and cook with pressure on for 30minutes. Release pressure and add hardboiled eggs, cook uncovered until the sauce thickens and reduced significantly. Season to taste.
把所有材料（除了鸡蛋外）全部放入压力锅里煮30分钟。然后开锅加上水煮蛋，不用盖上锅盖，煮至收汁，试味。
Stove Top Method:
普通煮法：
Heat non-stick pan and add pork belly (no oil needed, it’s fatty enough!) to cook for a few minutes until the fat is starting to render. Add garlic and cook until fragrant, then add soy sauce, rock sugar, cinnamon, rice wine, white pepper, fried shallots. Mix everything together and then finally add water and bring to a simmer. Cook for around 1 and 1/2 hour to 2 hours on medium-low heat until the sauce is thickened slightly and the pork is starting to get quite tender. Add hard-boiled egg and cook for 10-15 minutes further until the sauce is nicely gelatinous. You may need to add water during the cooking process if the liquid is reducing too fast.
Serve the Lu Rou over rice garnished with greens of your choice.
预热不黏锅，加入花腩肉（不用放油，因为花腩会出油）煎上几分钟或至花腩的肥肉开始变金黄色。
加入蒜头炒至香，然后再加入酱油、冰糖、桂皮、米酒、胡椒粉、炸葱。炒拌均匀所有的材料，然后加入水和开始焖煮。
以中火至少焖煮1-2个小时或至汤汁变浓稠或是花腩开始嫩。加入水煮蛋煮至10-15分钟煮至汤汁更加浓稠。在焖煮的过程里是需要加水，如果汤汁煮至干。
你可以选择来个卤肉盖饭，别有一番风味呢！
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teoh900504
nice~~~~~
2014-10-14
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