Lou Rou Fan (Taiwanese Meat Sauce)

Source: Personal recipe

Yield: 6 serving(s)

Time: ~4–5 hours

About

The quintessential Taiwanese braised pork rice. Slow-simmered ground pork (or pork belly) with crispy fried shallots and five spice creates a deeply savory, slightly sweet sauce that's incredible over steamed rice.

Key Technique: Frying the shallots low and slow until deeply golden before adding to the pork is what gives this dish its signature sweetness and depth.

Ingredients

• 900g ground pork (or skin-on pork belly, cut into small bite-sized pieces)
• 480ml neutral oil
• 180g shallots, thinly sliced
• 2 cloves garlic
• 1g five spice powder
• 9g sugar
• 90ml dark soy sauce
• 90ml light soy sauce (use less light soy if no dark soy available)
• 240ml Shaoxing cooking wine
• Water, as needed

Instructions

1. Fry the Shallots

1. Heat oil and fry shallots over medium heat until all are golden and beginning to brown.
2. Strain oil into a separate container and drain shallots on paper towel.
3. Once cool, crush the shallots into small pieces.

2. Brown the Pork

1. Heat the shallot oil in a large pan and cook pork until it begins to brown. Break up any chunks thoroughly.

3. Braise

1. Add garlic and crushed shallots. Cook until aromatics are fragrant.
2. Add five spice, sugar, both soy sauces, cooking wine, and enough water to just cover the meat.
3. Reduce to a very low simmer and cook until the sauce thickens — 3–4 hours.

Storage

• Refrigerates well for 5–7 days; flavor improves overnight. Freezes for up to 3 months.

Tags: #recipe #taiwanese #chinese #pork #rice #braise