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Milk Street Bowtie Taiwanese Five-Spice Pork with Rice (Lu Rou Fan)

Taiwanese Five-Spice Pork with Rice (Lu Rou Fan)

40 minutes

Taiwanese Five-Spice Pork with Rice (Lu Rou Fan)

Free

This Taiwanese dish, called lu rou fan, is a one-bowl meal consisting of richly flavored, soy-simmered pork served over steamed rice. Pork belly is traditional, but we found ground pork faster and just as delicious. Hard-cooked eggs are common, but we preferred soft-cooked eggs for their runny yolks. To make soft-cooked eggs, bring 2 cups of water to a simmer in a large saucepan fitted with a steamer basket. Add eggs, cover and steam over medium for 7 minutes. Transfer the eggs to ice water to stop the cooking, then shell and halve the eggs before serving. We liked serving steamed or stir-fried bok choy or broccoli alongside, a nice balance to the richness of the pork.

1 1/2 pounds ground pork
1 cup low-sodium soy sauce, divided, plus more, as needed
1/4 cup grapeseed or other neutral oil
12 ounces shallots, halved and thinly sliced
10 medium garlic cloves, minced
1 1/4 cups dry sherry
1/3 cup packed dark brown sugar
2 tablespoons five-spice powder
1 tablespoon unseasoned rice vinegar
Steamed rice, to serve
3 scallions, thinly sliced on bias
Ingredients
  • pounds ground pork

  • 1

    cup low-sodium soy sauce, divided, plus more, as needed

  • ¼

    cup grapeseed or other neutral oil

  • 12

    ounces shallots, halved and thinly sliced

  • 10

    medium garlic cloves, minced

  • cups dry sherry

  • cup packed dark brown sugar

  • 2

    tablespoons five-spice powder

  • 1
  • Steamed rice, to serve

  • 3

    scallions, thinly sliced on bias

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Mains

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Taiwanese Five-Spice Pork with Rice (Lu Rou Fan)

Get Ready to Cook

6

Servings

40 minutes

Tip

Don’t use regular soy sauce; when reduced during cooking in this recipe it will become too salty. And don't use cooking sherry, which contains added salt; use an inexpensive dry sherry.

Ingredients
  • pounds ground pork

  • 1

    cup low-sodium soy sauce, divided, plus more, as needed

  • ¼

    cup grapeseed or other neutral oil

  • 12

    ounces shallots, halved and thinly sliced

  • 10

    medium garlic cloves, minced

  • cups dry sherry

  • cup packed dark brown sugar

  • 2

    tablespoons five-spice powder

  • 1
  • Steamed rice, to serve

  • 3

    scallions, thinly sliced on bias

Step 1 of 4

Marinate the pork

pounds ground pork
¼
cup low-sodium soy sauce

In a medium bowl, mix the pork with ¼ cup of the soy sauce. Cover and refrigerate until needed.

Step 2 of 4

Brown the shallots

¼
cup grapeseed or other neutral oil
12
ounces shallots, halved and thinly sliced
10
medium garlic cloves, minced 

In a large Dutch oven over medium, heat the oil until shimmering. Add the shallots and cook, stirring, until deeply browned, 15 to 20 minutes. Add the garlic and cook, stirring constantly, until the garlic is fragrant and just beginning to brown, about 1 minute.

Step 3 of 4

Cook the sauce

cups dry sherry
cup packed dark brown sugar
2
tablespoons five-spice powder
¾
cup low-sodium soy sauce

Add the sherry, sugar, five-spice and remaining ¾ cup soy sauce. Stir until the sugar has dissolved, then increase to high and bring to a boil. Cook, stirring, until reduced and syrupy and a spoon leaves a clear trail, about 5 minutes.

Step 4 of 4

Cook the pork

1
tablespoon unseasoned rice vinegar
Steamed rice, to serve
3
scallions, thinly sliced on bias

Reduce to low and allow the simmering to subside. Add the pork, breaking it into small pieces. Cook, stirring, until the meat is no longer pink, 5 to 7 minutes. Stir in the vinegar, then taste and add soy sauce, if needed. Spoon steamed rice into individual bowls, top with the pork and sprinkle with scallions.

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Taiwanese Five-Spice Pork with Rice (Lu Rou Fan)

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