Taiwanese Lu Rou Fan: Macro-friendly Meat Sauce for Meal Prep
Lu Rou Fan is a Taiwanese pork stew served over rice. I tweaked this recipe to make it meal prep friendly, and show how to make soy-sauce eggs and a bok choy soup in parallel.
Servings: 11
Ingredients
For the Lu Rou (soy sauce braised pork)
- 1200 g pork shoulder or pork belly diced or minced
Lu Rou Aromatics
- 10 shallots
- A few cloves of garlic
- 3 tbsp sugar
- A few bay leaves
- 1 tbsp five spice powder
- 1 tbsp white pepper
Lu Rou Sauce
- 6 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Chinese rice wine
- Enough water to cover the meat
Lu Dan (soy sauce braised eggs)
- 5 eggs hard boiled and peeled
Bok choy and meatball soup
- 1200 g baby bok choy
- A few slices of ginger
- 300 g ground pork shoulder
- 1 tbsp soy sauce
- 2 tsp corn starch
- 1 tsp white pepper
Instructions
- Wash, cut or otherwise prepare the aromatics and garnishes.
- Brown the pork in a pan, in batches if needed.
- Once pork is all browned, sauté shallots until browned, then add garlic and spices. Add sugar to pan and allow it to melt.
- Once sugar has melted, return pork to the pan and add sauce ingredients. Add enough water to cover, and bring the pan to a simmer and cover.
- In the meantime, bring a pot of water to boil. Wash vegetables. Make rice.
- Make hard-boiled eggs by boiling eggs for about 8 minutes and allow to cool. Blanche vegetables in batches. Once eggs are cool enough to handle, peel them and add them to the pan to simmer with the pork.
- Add several slices of ginger to the pot and bring the vegetable blanching liquid to a rolling boil.
- Mix corn starch, soy sauce and white pepper into ground pork and knead until a sticky paste forms. Roll the mixture in your hands until meatballs form, and plop them into the pot.
- Once the meatballs float, or after about 10 minutes of vigorous boiling, shut the heat off and season to taste. Put a lid on the pot to keep the soup warm.
- Clean up while waiting for the pork to stew. Once pork is tender, after about 90 minutes of simmering, assemble the meal and serve.