lu rou fan

I have been seeing lu rou fan all around the internet.

And then Jenny posted a really ono (delicious) looking photo on her Instagram.

She sent me the site links to the recipes she used and when I went to the market pork belly that was already sliced in to “lu rou fan” pieces was marked down!

Something was telling me it was time to try.

I adapted this recipe

I had not tried lu rou fan before but thought I might be similar to rafute or kakuni.

Lu Rou Fan : adapted from Tiffy Cooks (2 servings)

238 grams pork belly, sliced 1/2 inch thick

1/4 cup fried onions

2 tablespoons shoyu

1 teaspoon five spice

2 teaspoons sugar

2 tablespoons sake

3.5 cups water

pinch of dried shrimp (see photo)

1 inch nub of garlic (sliced)

1 inch nub of ginger (sliced)

1 star anise

Saute pork until color changes

Add all the ingredients except fried onions and cook on medium-low for 1 hour.

Add the fried onions and cook for another 30 minutes.

NOTES: While this dish was really tender, I am not too sure why it was so salty.

I did add some dried shrimp because I had seen someone on tv put some into their lu rou fan.

Maybe it was from using an oshibuta (drop lid)?

Maybe I need to add more water? I re-read the recipe’s post and it said to put 5 cups water if not using an instant pot... 

Will try this again after I buy more fried onions. 

I’ll simmer it with the lid on (no oshibuta(drop lid)) and add more water.

I hope to try this again before the weather gets too warm.

Oh and I also made some aji tama, using the sauce.

Thanks Jenny for giving me that push to try this.