Lu Rou Fan (Taiwanese Braised Pork Rice) - EASY! - CJ Eats Recipes (2024)

FAQs

What is the difference between Hong Shao Rou and Lu Rou fan? ›

According to The Woks of Life, lu rou fan shares many similarities with hong shao rou, a pork belly dish from Shanghai that translates to "red cooked pork." Unlike lu rou fan, however, hong shao rou is made with larger cuts of pork belly and different spices. We obviously know where the Taipei City Government stands.

The origin of braised pork rice

It was surmised that in the early days of Taiwan, the poor people bought some cheap minced pork and pigskin, chopped them into little pieces, and cooked them with soy sauce. Therefore the people can enjoy the rice with pork broth at a low cost.

Where did Lu Rou Fan (Taiwanese Braised Pork Rice) come from? Lu Rou Fan's history is primarily centered in Taiwan.

Braised pork rice is one of the most notable Taiwanese foods.

Hong Shao Rou - Sticky Red Braised Pork Belly

The braising liquor is then reduced to a glossy, coating sauce with rock sugar, resulting in shiny, fatty nuggs of happiness, best served with steamed rice and pickled mustard greens.

The juicy and fatty pork belly is smothered in caramelized sauce. It's sticky, savory, sweet, and succulent.

Pork is naturally rich in protein. Protein contributes to the maintenance and growth in muscle mass and is needed for normal growth and development of children's bones. Pork is a source of zinc, selenium and vitamins B12 and B6, these help the immune system to work normally.

The glaze is a mixture honey, soy sauce, spices and red fermented bean curd, 南乳. However, the bright red color is from food coloring. The difference between traditional char siu and take out pork in pork fried rice is take out pork is often boiled, quickly roasted and dyed red.

The terms “ground meat” and “minced meat” are sometimes used interchangeably. But they indicate two techniques for processing raw meat: ground meat is an emulsion of lean meat and fat, whereas minced meat is finely chopped skeletal-muscle meat. Ground meat is consistent and smooth; minced meat is choppy and textured.

Lu Rou Fan (Taiwanese Pork Rice Bowl, 卤肉饭)

Where did Hong Shao Rou originate? ›

Braised pork belly (Hong shao rou)

All the ingredients form a sweet and sticky sauce of vibrant red color in which the pork belly is cooked until tender. The dish originates from the Chinese province of Hunan, but nowadays it is traditionally associated with Shanghai.

In Taiwan, lu rou fan means braised diced pork with its sauce poured over rice. Versatility explains its omnipresence. The braising sauce would often be used on noodles and blanched vegetables.

The red hue on the pork comes from the sticky, crave-able barbecue sauce in which it's marinaded before roasting. Often, this deep crimson hue comes from a combination of Hoisin sauce, ketchup, soy sauce, and fermented red bean curd (aka fermented tofu, bean cheese, or tofu cheese).

The definition of "hong shao ruo" is red braised meat. It means meat that has been braised in the mixture of soy sauce, cooking wine and aromatics to the point where it has taken on the dark caramelized red color of the soy sauce. This picture looks like chunks of fatty pork belly sitting in broth.

Mei cai kou rou is pretty much hong shao rou with the addition of mustard greens and a change in cooking method to steaming. More elaborate preparations add spices to the sauce. Hakka style recipes also add oyster sauce on occasion.

Hong Shao Rou, or red braised pork, is a beloved dish in China. Depending on the region, there are many different approaches to cooking it. Some versions taste sweeter, some taste more savory, while others taste spicy.