Taiwanese dish "Lu Rou Fan" is easy to prepare! A delicious pork recipe that will have everyone fighting over it

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Hello. I am Ayumi Nakaganji, a travel-loving chef.

The weather's finally getting colder, and I feel like boiling and frying food in the kitchen is somehow keeping me warm.

This time, we will introduce some recipes for "stewing" and "frying" using pork that may look complicated, but are actually very simple. Pork is easy to cook, affordable, and familiar, and is an excellent ingredient that is packed with nutrients. It is also good for recovering from fatigue and has beauty benefits, so it is something you should try to eat.

1. Taiwanese gourmet staple "Lu Rou rice"

Lu rou rice is a Taiwanese dish that consists of a generous amount of thick, sweet and spicy stewed pork served over white rice.

This is an easy recipe that uses sliced pork belly, which shortens the cooking time.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Sliced pork belly・・・160g
Deep-fried tofu・・・1 piece (130g)
Boiled eggs...2
Garlic (minced)・・・1 clove
Sugar...1 tablespoon
Soy sauce...2 tablespoons
Sake・・・1 tablespoon
A Oyster sauce... 1 teaspoon
A Water・・・300ml
White rice・・・2 servings
Boiled green vegetables... appropriate amount
Five-spice powder...a little to taste

<How to make>

(1) Cut the pork belly into 2cm pieces. Cut the fried tofu into batons of the same width.

(2) Bring a pot of water (not included in the recipe) to a boil, quickly boil the pork belly, then drain in a colander to remove excess fat. Do the same for the deep-fried tofu.

(3) Add the pork belly and garlic from (2) to a pot and stir fry, then add the sugar and stir fry further. Add the sake and soy sauce (1 1/2 tablespoons) and stir fry.

(4) Add A, (2) deep-fried tofu, and boiled eggs, cover, and simmer over low heat for about 30 minutes. If the liquid level decreases, add water.

(5) Remove the lid and, if there is a lot of liquid, reduce it and simmer to remove the liquid (the liquid should be about half of the original amount). Check the taste, and if it is too thin, add the remaining soy sauce and five-spice powder to taste.

(6) Pour the finished dish (5) over the rice in a bowl, and garnish with an egg and boiled green vegetables to finish.

The taste of Lu Rou Fan varies from home to home and from restaurant to restaurant, but they are all different and all good! Each has its own deliciousness.

Don't worry if you add a little too much seasoning, just make it with a relaxed attitude. The deep-fried tofu and egg are also delicious.

If you like, you can add pickled radish. It is also recommended to eat it not only on top of white rice, but also on top of boiled greens, Chinese cabbage, or broccoli.

2. Cherry tomatoes make the perfect sauce for pork shoulder cutlets

I absolutely love the cutlets at the Italian restaurant "SACCO" located under the elevated tracks at Nishitetsu Takamiya Station... I made my own version of the cutlet with that image in mind.

The secret to its deliciousness is adding a little cumin to fresh cherry tomatoes!

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Pork shoulder loin...200g
Beaten eggs... 2 pieces
Flour...appropriate amount
Bread crumbs (fine grain recommended) - appropriate amount
Powdered cheese... appropriate amount
Salt and pepper...to taste
Parsley (dried) - a little
Frying oil...appropriate amount

[Ingredients for the sauce]
Cherry tomatoes: 8 to 10
A Salt and pepper...a little
A Lemon...1/4
A Cumin (either seeds or powder) - 2 pinches
A Olive oil... 1 to 2 teaspoons

<How to make>

(1) Cut the cherry tomatoes in half and marinate them in A to make the sauce.

(2) Cut the pork into thin slices (approximately 25 grams per slice) and season generously with salt and pepper.

(3) Mix the breadcrumbs with powdered cheese (a rough guideline is 1 tablespoon of powdered cheese per 1 cup of breadcrumbs), and coat the pork in the flour, then the beaten egg, then the breadcrumbs.

(4) Add oil to a pot and fry (3) at a low temperature (about 170 degrees) until golden brown.

(5) Place in serving bowls and sprinkle with cherry tomato sauce, parsley, and grated cheese to finish.

By using pork shoulder loin, you can enjoy the right amount of pork fat and the chewiness of the juicy meat. The cherry tomato sauce leaves your mouth feeling refreshed, so you can keep eating. If you make a lot of cutlets and freeze them, they are convenient as a side dish for your lunch box. I also recommend trying SACCO's cutlets!

This time I introduced two of my favorite recipes using pork. They are so delicious that you might have to fight over them! (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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