🍚Lu rou fan is a deeply personal dish for any Taiwanese person, with more stalls selling it than beef noodle soup.
🔥Blanching the pork belly helps retain its shape and remove any impurities.
🍲The dashi, made with kombu and dried shiitake mushrooms, adds depth of flavor to the dish.
🥒The pickled cucumbers serve as a garnish and add a refreshing contrast to the rich flavors of the dish.
🍚The Taiwanese-style rice, cooked in a Tatung steamer, is sticky and perfectly complements the lu rou.
What is the history of lu rou fan?
—Lu rou fan originated in Taiwan during the Japanese colonialism era and has been a popular dish since the early 1990s.
What makes the pork belly tender and flavorful?
—Blanching the pork belly helps retain its shape, while braising it with a mixture of soy sauces, dashi, and spices infuses it with rich flavor.
Why are shallots preferred over onions in Taiwanese cuisine?
—Shallots are preferred in Taiwanese cuisine for their sweeter flavor and are commonly used in various dishes.
What role does the bonito flakes play in the recipe?
—The bonito flakes are added to the dashi and infuse the dish with umami flavor.
What is the significance of the star anise in the rice?
—The star anise adds a subtle aromatic flavor to the rice, enhancing the overall taste of the dish.
00:00Introduction to the video and the dish.
03:45Demonstration of blanching the pork belly to retain its shape.
07:43Preparation of the pickled cucumbers, a traditional garnish for the dish.
08:38Introduction of the history and origins of lu rou fan.
10:46Cooking and slicing the pork belly, getting it ready for braising.
12:21Addition of peanut butter to further emulsify the flavors.
12:55Cooking and emulsification process of the lu rou.
13:39Cooking rice using a Tatung steamer for a traditional Taiwanese style.
15:30Plating and serving of the lu rou fan, showcasing the final dish.
