ルーローハン（魯肉飯）
What kind of dish is lu rou fan??
ルーローハン = lu rou fan = 魯肉飯 ＝ minced pork rice
Lu rou fan (魯肉飯) is a typical Taiwanese dish. It is made by boiling minced pork or roughly chopped pork, then seasoning it with soy sauce, sugar, and spices, and putting it on rice.
In Taiwan, it is also written as “滷肉飯”, and “滷” seems to refer to “Viscous soup seasoned with soy sauce and spices”. (肉 means meat, and 飯 means rice.)
It is a dish that symbolizes Taiwanese cuisine, and is popular as a local food to try when traveling to Taiwan.
This dish has evolved into many different variations depending on the household and region.
Pork belly is the standard part of the pork used. There is no clear rule about the size of the meat, such as minced pork belly, roughly chopped pork belly, or pork belly cut into strips.
(*A dish very similar to lu rou fan, 焢肉飯, is made by placing large chunks of pork belly on rice.)
I use pork loin instead of pork belly because I want to limit my fat intake. If you use pork belly, it is best to boil it once before frying.
Lu rou fan is seasoned with ginger, Shaoxing wine, star anise, five-spice powder, and other seasonings.
Star anise and five-spice powder can now be purchased at most supermarkets in Japan.
If you add shallots, you can get a more authentic taste, but shallots are difficult to obtain in Japan, so they are omitted.
Star anise and five-spice powder give it a gorgeous aroma and a medicinal taste. The taste and aroma are very mysterious to Japanese people, but many people are captivated by the flavor.
The pork, which is well-seasoned, goes perfectly with white rice, needless to say.
Taiwanese dish Da Jie Pai has also become very popular in Japan in recent years. It is fried chicken with a wonderful five-spice aroma. Check out the recipe. 👉 How to make Crispy Da Ji Pai (Taiwanese-style fried chicken)
The difference between Japanese and Taiwanese Lu Rou Fan
In Taiwan, Lu Rou Fan is considered to be like Tsukudani (meat or fish simmered in soy sauce) in Japan. In other words, it is like an extra to make rice taste better.
Therefore, a main dish is served separately from Lu Rou Fan.
But in Japan, Lu Rou Fan is classified as a rice bowl dish, just like Gyudon. In Japan, rice bowl dishes are considered staple foods and main dishes, so in most cases, a main dish is not served with it.
Therefore, Lu Rou Fan is served with boiled eggs, bok choy, and other toppings to make it a hearty dish.
NUTRITION FACTS of Japanese Style Lu Rou Fan (Taiwanese Minced Pork Rice)
- 1557 kcal
- Protein 68.8 g
- Fat 69.1 g
- Carbs 145.3 g
- Salt Equivalent 6.7 g
INGREDIENTS for Japanese Style Lu Rou Fan (Taiwanese Minced Pork Rice)（２SERVINGS)
- Eggs (2g)
- water (1000g)
- Pork loin (300g)
- Sesame oil (5g)
- ☆Sugar or Brown sugar (20g)
- ☆Five Spice Poowder：五香粉…八角、花椒、陳皮、桂皮、丁子 (2g)
- ☆Pepper (to taste)
- ☆Oyster sauce (10g)
- ☆Soy sauce (30g)
- ☆Sake or Shaoxing wine(30g)
- ☆Water (to taste)
- Steamed White Rice (300g)
八角、花椒、陳皮、桂皮、丁子 ＝ Star anise, pepper, cinnamon, cinnamon, clove
Japanese Style Lu Rou Fan (Taiwanese Minced Pork Rice) COOKING INSTRUCTIONS
- Boil water.
- Put the eggs in the boiling water and boil for 12 minutes. (Use eggs that are cold and have just been taken out of the refrigerator.)
- Cut the pork to your desired size. I cut it into 2cm cubes.
- Heat sesame oil in a frying pan. The pork will give off some fat, so you don’t need to use a lot of sesame oil.
- Stir-fry the pork, and once it’s cooked through, add sugar, five-spice powder, pepper, oyster sauce, soy sauce, sake, and water.
- Add the peeled eggs to the frying pan.
- Simmer over medium heat for 3-5 minutes.
- Turn off the heat when the soup is as strong as you like.
- If you have time, wait a few hours to let the flavor soak into the eggs. (The sauce is strong, so it’s fine to eat it right away.)
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