As a Taiwanese, I can say this is a very solid effort! Most versions in Taiwan would use smaller cuts of pork belly so that it really gives that 'melt in your mouth' texture when you eat it. But everything else from cooking methods & choice of aromats was spot-on. Andy did say that his preference was larger chunks, and this dish does has many little variations all over Taiwan, so all in all, the essence of this dish was still retained. Love to see it when chefs add their own flair but still respect the original dish 👏🏻👏🏻 Now I want to see an Origins episode where Andy goes to Taiwan to taste lǔ ròu fàn there! And following on from this video, more Taiwanese dishes please! Like beef noodle soup, or street foods like pork belly bun (guà bāo), scallion pancake (cōng yóu bǐng) and Taiwanese popcorn chicken (xián sū jī) would go down really well with your viewers too I think!
Lu Rou means pork stewed in sauce for a long period of time, Fan means simply rice. Thank you Andy for making it in a professional way. I must say as a Taiwanese we may not be as careful in terms of cooking skill as you are when cooking Lu Rou Fan. Your cooking makes this food look cooler
It would be nice to appreciate one's own culture. It's "cool" as it is and really doesn't need approval or others own version of it to make it look "cooler". I mean I'm sure every household in Taiwan has their own cool versions.
Fun fact: In southern Taiwan mostly call Lu Rou Fan as Rou Zao Fan, if you oder Lu Rou Fan, you may get a whole slice of Lu Rou which is Kong Rou, instead of minced meat. Lu Rou 滷肉, Rou Zao肉燥, Kong Rou 控肉
Taiwaness here. Very delighted to see a classic comforting Taiwaness recipe. A tip my mum taught me is lightly boil the pork belly before slicing. Making slicing pork belly much easier
Well done! I had a Taiwanese co-worker that knew I loved food so she made me this dish except she also included shitake mushrooms that were diced the same size and she crisped the pork belly and mushrooms before braising. Absolutely outstanding! First time I ever liked mushrooms. Haha.
When I visited Taiwan for work, most factories would serve fried rice or maybe dumplings for us at lunch, but there was one that we visited that would always make us Lu Rou Fan from their factory kitchen - I think it was a bribe to make sure I kept my business there haha - thanks for making a Taiwan favourite dish, and maybe you need to hop over there and do a series on the amazing food scene on the island!
It's actually rather nice too to finely julienne the ginger. It helps to cut through the fattiness of this dish. We could also save some of the crispy fried shallots as garnish at the end to give a slight variety in texture. I am just sharing how some of my favourite lu rou fan are prepared. :D
Usually we serve it with some braised bamboo shoots strips or a couple pickled white radish slices here but I guess if someone want to cutdown their sodium intake, boiled bok choy works as well. Thanks for making my favorite Taiwanese dish on your channel ❤
Bamboo shoots are incredibly hard to find where I'm from but thanks for the tip bud. The closest thing I have here is Japanese knot weed lol Would love to try the bamboo tho
@@mikemitchell9157you normally can find them canned, even Asians don't often buy them fresh. Also makes it easier to order online when they're canned.
I go to Taiwan in 3 weeks, the first thing I'm eating is the pork pepper buns followed by this. I'll be sprinting to the night market!! My wife makes this dish but you can't beat the sweats of the night market!
Having been to Taiwan, this is one of my favorite dishes. Thank you for the recipe. I'm always looking for the perfect version. One of the best and most authentic cookbooks I could find on Taiwan Food is the book "Made in Taiwan by Clarissa Wei". The recipe is a bit different here. No ginger and other aromatics (cinnamon stick, star anise, bay leaves, five-spice powder) are used. Also not cocking wine (shao xing) but white mijiu/Michiu or white rice wine which is different in tase. Instead Taiwanese soy paste (actually more of a syrup). But all in all, that shouldn't change much. I will continue to search for the perfect version
I used to eat this ALL THE TIME in China, I had no idea what it was called but this brought back so many memories I'm almost in tears. Thank you so such Andy!!
By the way Andy! No place makes it the same but Northern Taiwan and Southern Taiwan Lu Rou Fan are drastically different. Northern tastes more savory while the South likes to add a lot of sugar into their braise mix (a lot use Coca Cola as an ingredient too). But thank you for shedding light on what I consider underrated foods in the international community.
As a Taiwanese; I approve. Pro Tip; if it's super oily; take some of the rendered pork belly fat; drizzle it on the rice; stir it around; THEN serve it. #Flavortown
I love ròu zào fàn! My wife cooks the best! Andy please do a three cup chicken plz! And if you can do my fav taiwanese street food basil garlic popcorn chicken!
Looks Great Andy, Love your videos. This is one of my all time favourite dishes to make. I like to add some diced shitake mushroomz to the braise and recommend medium grain rice with this one!
I visited Taiwan for the first time earlier this year, and Lu Rou Fan and Beef Noodle Soup were so good there that's about half of what I kept ordering LOL. I would spy where the locals flocked too and just enjoy every single bite and bowl. This definitely got my craving again.
Awesome take. Thanks for this episode. It's always great to see how close to authentic you try to make each dishes. Just thought I'll add a few things. 1. We don't typically eat it with bok choy. Its usually with a pickle of some sort. People have used mustard greens or pickled radish. However, my mum always used pickled cucumbers. But it's not even that pickled. She cuts it to small round pieces and then soaks it in sugar and leaves it overnight in the fridge. She's from central Taiwan so probably a regional variation. It's a much crispier and "fresher" taste. We also have 米糕 which is like Lu Rou Fan but we use glutinous rice. 2. Other variations would also add mandarin peels. You have to be careful not to overdo it. My grandma typically does this. She's from yet a different part of Taiwan so again, variations. 3. Would suggest using a slow cooker rather than over normal stove to break down the pork even more so it "melts". For those cooking this at home, a lazy way for the fried shallots is to go to your local asian grocery store and ask for bawang goreng and just put that in instead. Thanks again for this episode and would love to see more takes on Taiwanese dishes.
great efforts, thanks chef Andy. For people watching this, please do go to Taiwan someday and give the food there a try, it's probably the best food/experience you can buy with very little money.
YUMMY!!! made this one with great success, will definately go back for seconds. A winner with the fam!! Thanks for tasty easy to follow recipe mate. YOU are the legend!!
Just a heads-up for Andy: The Chinese word usually Romanised as *_"ROU,"_* is pronounced similarly to the English word, *_"ROW,"_* (as in "row, row, row the boat"). Also, there is a very similar Chinese dish from Shanghai, called *_"HONG SHAU ROU,"_* which translates into English as *_"RED-BRAISED PORK BELLY,"_* and the *_"AU"_* part of *_"SHAU"_* roughly rhymes with the *_"OW"_* in the English word, *_"SHOWER."_* See the Wikipedia description of this dish: en.wikipedia.org/wiki/Red_braised_pork_belly
actually it should be pronounced as "shao" instead of "shau", "shao"(烧） is a standard Mainland Chinese spell（mandarin), "shau" is a Honhkong(cantonese) spell
@@jiayinjustin Yes, you're quite right. I had forgotten that. I'm Australian, and I'm quite illiterate as far as any Asian languages are concerned, 😂 but my late wife was from Shanghai, and she used to make the most beautiful and tasty 紅燒肉! 😋
there are so many braised porkbelly variants in the region, Vietnamese have a similar one but using fish sauce. I'm partial to the cantonese variant of mustard greens. Mei Cai Kou Rou in mandarin, mui choy kau yuk in cantonese. braised/steamed pork belly is always a crowd pleaser.
Chef Andy! i just followed this recipe today, and oh my goodness i loved it!!! thank you this is amazing i really felt i was a chef while making this 😂
Originally born in Kaoshiung 🇹🇼 a slice of yellow pickled radish instead of veg for me will always be the true authentic Taiwanese taste…proper street food style. Nicely done though 👏🏼👏🏼👏🏼
Had it a few times eating out, but also made it my self just to try. Never seen it that finely diced. All other recipies i seen and tryed takes LARGE chunks that you sear hard then braise for several hours...but omg its just so good. Also goes really good with pickled cuecumber.
2:50 I got a tip if you don't enjoy the texture of overcooked hard-boiled egg, because I do too. The flavor is really nice but the egg smells kind of sulphury and the yolk get chalky, not fun. What I do is actually to braise the pork until completion, THEN submerge soft or just set eggs into the braising liquid. If you leave it overnight, it will take on the flavor in a similar manner to seasoned egg in a ramen bowl. That's why I always cook enough for leftover to eat the day after.
No way! Are there anything you can't cook chef 😊 this dish reminds me of home so much, and I'm so glad you show us how to cook it. I like to use pork shoulder for more meaty texture! Thank you chef, this is absolutely amazing ❤
I fell in love with 2 dishes when I first visited taipei, the turkey rice and this braised soft pork belly topped on rice lu rou fan, the best I had is in this humble diner in front of the old theatre with a bar and I have been looking for legitimate recipes, this one seems to be authentic i'm gonna try this.
One of my favorite dishes I make at home - and usually what I order at a good Vietnamese restaurant I go to. Good recipe. I usually add diced daikon in my lu rao fan. Sometimes a little diced shitake (not from dried) as well. You should also try making hand pulled noodles and using that instead of rice - it's really good.
There's a similar vietnamese version where you start with a caramel and then add the pork belly. the sweetness is offset with fish sauce and pepper. It's an amazing dish to cook and it keeps well; it tastes even better the next day.
Absolutely stunning! I can’t believe I had to show this to my fellow Taiwanese friends on how to make the ultimate Lu Rou Fan! Haha😂 However, the OG way of the rice will use traditional rice wine over the shiouxing wine. Rice wine is much preferred amongst Taiwanese cooking!
There's nothing opaque about your cooking videos Andy. Gold standard! Love your work! Looks like I've got a recipe for meal prep Sunday sorted now. Cheers mate!
So happy you made this, ive been making this for months after discovering braised pork belly styles! Thank you for the vid, will definitely level up my pork now
Possibly my favorite video. Not favorite recipe but video. The realness, the extra stuff that could have been an outtake. All good. Calms us home cooks I'm sure. Anyway, cheers!
Jamie Oliver or Andy cook? Obviously Andy for the win! 🎉😂 Some suggestion: 1) You can add in chinese mushroom, and it taste deliciously as it absorb all the sauce 2) Small red shallot actually more aromatic than the big red onion you using (try it & you know) 3) Brown sugar, you can use very slow fire stir-fry it, until it become “Amber” color & immediately off fire to caramelised, give more aromatic to the dish. Just some thoughts to enhance the dish.
If you do it with chicken, try to avoid the breast. It’s too dry and doesn’t do well in slow cooking / braising. I’d use chicken Merrylands which would have the meat falling off the bones
Love this❤ This is my all time comfort food. I can eat this every meal and die happy😂❤ Thank you so much for making this dish and sharing it with everyone in the world!!😊
Thank you for telling everyone that you need to wash your rice. According to my grandmother, wash it three times....love your washing it one more time for good luck! 😉
Год назад
I just made this dish today and it was superb. Thanks Andy!
Been watching you cook for a long time now and have been meaning to buy your cook book, well, tonight I actually did! Your an amazing and humble chef and I love watching all of your videos!
In the version I make I usually put incisions on the eggs before adding them, makes the texture a bit more homogenous and feels nice being able to split it easily when eating with chopsticks. Very similar to hong xiao rou and one of the dishes that tastes even better the next day.
Thanks a lot for your content. I just got your cookbook a few days ago and its amazing how much i learn about homecooking since i follow you. Have a nice weekend :)
I was taught to use short grain rice and wash it once for this dish. About the size the pork belly is cut, I noticed in northern Taiwan it was cut similar to your sized cuts, while in the southern side I saw it cut into slabs 3 to 4cm thick 12 to 14cm long alot.
I've got a suggestion for a happy middle ground for the eggs. What if you made the braising liquid the day before, put your boiled eggs in like ramen eggs, removed them once they've been marinated and only add them back with the pork before serving to warm through? This way you get the flavour without overcooking them.
Just a suggestion, i can see the egg inside did not stain with the brown saucy colour. I usually use the chopstick to poke a small hole on each end of the egg, through the egg white right before touch the yolk. This will help the sauce and flavour penetrates into the centre egg yolk.
Jasmine rice is fine, and I do like it. But, with saucy dish like this, especially if you use chopsticks, the Japanese/East-Asian/Californian short grain rice will hold the sauce better and be easier to eat. There is absolutely no shame eating with a spoon, though, no matter which rice you use. And indeed i recommend spoon over chopsticks!
I have a tip from making a ton of these if you or any of the viewers want to be extra sweaty: If you take the skin off from the belly and boil that in with some pork ribs or bones, ginger, spring onion and some whole white pepper for about 30 minutes, use the broth as braising liquid and then cut the soft skin into smaller pieces and pop the skin in a food processor until they're a similar texture as mush, you can add that back at the final 30 minutes of finishing up and it'll blow your mind away with its added texture.
A Real Comfort Food, U can replace a pork belly with anything Meatballs, Sausage Even Quail Egg is amazing In Indonesian Chinese Version sometimes we add potato and Tofu
Made this last night following along. Was soooo good. I didn't think the pork would get as tender as it did after rendering out a lot of the fat but I was wrong. Thanks chef!
*if you fry the boil eggs to get a nice skin before putting it in the pork port it’s a game changer Andy! Try it next time* they are called tiger eggs btw check it out
As a Taiwanese, I can say this is a very solid effort! Most versions in Taiwan would use smaller cuts of pork belly so that it really gives that 'melt in your mouth' texture when you eat it. But everything else from cooking methods & choice of aromats was spot-on. Andy did say that his preference was larger chunks, and this dish does has many little variations all over Taiwan, so all in all, the essence of this dish was still retained. Love to see it when chefs add their own flair but still respect the original dish 👏🏻👏🏻
Now I want to see an Origins episode where Andy goes to Taiwan to taste lǔ ròu fàn there!
And following on from this video, more Taiwanese dishes please! Like beef noodle soup, or street foods like pork belly bun (guà bāo), scallion pancake (cōng yóu bǐng) and Taiwanese popcorn chicken (xián sū jī) would go down really well with your viewers too I think!
I literally thought popcorn chicken was 雞米花XDDDD
@@StephenHung2274 well you're not wrong! 😂 I think 'Taiwanese popcorn chicken' is the westernised name given for that fried dish 😋
Yum, maybe oyster omelettes or fried stinky tofu...
Hi, do you boil the pork first to rid impurities? Sousan
Would love to see Chef Andy try his hand at a beef noodle soup!
For those cooking a large batch as meal prep, you might as well use the liquid to marinate soft boil eggs over night like ramen eggs.
I've never done that before. That sounds delicious.
Great idea!
@@lisamckay5058it's a neat trick to also keep it from becoming a hard boiled
Taiwanese style is rubbery hard boil. The soft yolk are Japanese style😅
That liquid will turn gelatinous and solid overnight.
Lu Rou means pork stewed in sauce for a long period of time, Fan means simply rice. Thank you Andy for making it in a professional way. I must say as a Taiwanese we may not be as careful in terms of cooking skill as you are when cooking Lu Rou Fan. Your cooking makes this food look cooler
It would be nice to appreciate one's own culture. It's "cool" as it is and really doesn't need approval or others own version of it to make it look "cooler". I mean I'm sure every household in Taiwan has their own cool versions.
@@jhc6608it's also nice to appreciate other's opinions🤓
Taiwanese food is one of the most underrated cuisine. Great video
Fun fact: In southern Taiwan mostly call Lu Rou Fan as Rou Zao Fan, if you oder Lu Rou Fan, you may get a whole slice of Lu Rou which is Kong Rou, instead of minced meat.
Lu Rou 滷肉, Rou Zao肉燥, Kong Rou 控肉
Taiwaness here. Very delighted to see a classic comforting Taiwaness recipe. A tip my mum taught me is lightly boil the pork belly before slicing. Making slicing pork belly much easier
Well done! I had a Taiwanese co-worker that knew I loved food so she made me this dish except she also included shitake mushrooms that were diced the same size and she crisped the pork belly and mushrooms before braising. Absolutely outstanding! First time I ever liked mushrooms. Haha.
When I visited Taiwan for work, most factories would serve fried rice or maybe dumplings for us at lunch, but there was one that we visited that would always make us Lu Rou Fan from their factory kitchen - I think it was a bribe to make sure I kept my business there haha - thanks for making a Taiwan favourite dish, and maybe you need to hop over there and do a series on the amazing food scene on the island!
It's actually rather nice too to finely julienne the ginger. It helps to cut through the fattiness of this dish. We could also save some of the crispy fried shallots as garnish at the end to give a slight variety in texture. I am just sharing how some of my favourite lu rou fan are prepared. :D
In dishes featuring ginger, the bites which include a bit of the julienne are always my favorite bites. I will take these tips when trying this dish!
Usually we serve it with some braised bamboo shoots strips or a couple pickled white radish slices here but I guess if someone want to cutdown their sodium intake, boiled bok choy works as well.
Thanks for making my favorite Taiwanese dish on your channel ❤
Bamboo shoots are incredibly hard to find where I'm from but thanks for the tip bud. The closest thing I have here is Japanese knot weed lol
Would love to try the bamboo tho
Not a big deal, but the "rou" is pronounced like row. It simply means meat in Chinese. Also, phenomenal job with the dish. Looks perfect.
@@mikemitchell9157you normally can find them canned, even Asians don't often buy them fresh. Also makes it easier to order online when they're canned.
@@Redbert80 I don't order food online I don't belive in it. Very few things I do order offline
@@mikemitchell9157 Are you not in the UK? Bamboo shoots are in every major supermarket
I'm from Taiwan and I have to say. This looks amazing!
Just had it for dinner before watching this. My kids love it. Thank you for sharing our comfort food with the world!
I go to Taiwan in 3 weeks, the first thing I'm eating is the pork pepper buns followed by this. I'll be sprinting to the night market!! My wife makes this dish but you can't beat the sweats of the night market!
It’s one of the best dishes and comfort food. There is a Taiwanese place next to my office when I need a quick meal
Man I love it
Having been to Taiwan, this is one of my favorite dishes. Thank you for the recipe. I'm always looking for the perfect version. One of the best and most authentic cookbooks I could find on Taiwan Food is the book "Made in Taiwan by Clarissa Wei". The recipe is a bit different here.
No ginger and other aromatics (cinnamon stick, star anise, bay leaves, five-spice powder) are used. Also not cocking wine (shao xing) but white mijiu/Michiu or white rice wine which is different in tase. Instead Taiwanese soy paste (actually more of a syrup). But all in all, that shouldn't change much. I will continue to search for the perfect version
I used to eat this ALL THE TIME in China, I had no idea what it was called but this brought back so many memories I'm almost in tears. Thank you so such Andy!!
I have eaten this many times in Taiwan - delicious - they’re real foodies there, and I must say I always ate well whenever I visited!
I appreciate this Andy, for bringing my childhood favorite dish to the stage.
My hero for including the rice cleaning as a step in your cooking rice 101 demo. Such an important step often overlooked.
appreciate you lots andy, absolutely my favorite cooking channel on the platform, never change
Genuinely one of my favourite dishes, thanks for the video.
My favorite YT chef .
Very passionate in what you do . Thank you . Always a good time watching you .❤
By the way Andy! No place makes it the same but Northern Taiwan and Southern Taiwan Lu Rou Fan are drastically different. Northern tastes more savory while the South likes to add a lot of sugar into their braise mix (a lot use Coca Cola as an ingredient too). But thank you for shedding light on what I consider underrated foods in the international community.
It's amazing that there's such a difference in flavor of the same dish on such a little island 😮
@@brn_yt Born and raised in Taiwan, but I never thought about the differences of this dish haha
mhh cocke and pork could really work here
I have been living in Taiwan for 25 years … love this dish so much!
Thanks Andy, for making this Taiwanese dish. Makes me really miss my grandma's lu rou fan!
As a Taiwanese; I approve. Pro Tip; if it's super oily; take some of the rendered pork belly fat; drizzle it on the rice; stir it around; THEN serve it. #Flavortown
Yes, Lu Rou Fan is a very popular local comfort food here in Taiwan 🇹🇼
Also try “San Bai Ji” ( 3 Cup Chicken or with squid )
Beef noodle soup.
三杯雞超讚
最近喜歡吃三杯杏鮑菇
I love ròu zào fàn! My wife cooks the best! Andy please do a three cup chicken plz! And if you can do my fav taiwanese street food basil garlic popcorn chicken!
for whatever reason I love how you pronounce like ‘aromats’ and ‘schllots’, really nice sounding words
Looks Great Andy, Love your videos. This is one of my all time favourite dishes to make. I like to add some diced shitake mushroomz to the braise and recommend medium grain rice with this one!
I can’t believe my favorite chef on the internet made a dish from back home 😍😍🇹🇼🇹🇼
Now I want to go to Taiwan, to try the amazing food there. Thanks, Chef. It looks delicious.
oh, i agree. taiwan is one of my foodie countries to visit. please go.
Taiwan is definitely overlooked as an Asia foodie destination. i'd put it top 3 with Japan, Thailand.
I visited Taiwan for the first time earlier this year, and Lu Rou Fan and Beef Noodle Soup were so good there that's about half of what I kept ordering LOL. I would spy where the locals flocked too and just enjoy every single bite and bowl. This definitely got my craving again.
Awesome take. Thanks for this episode. It's always great to see how close to authentic you try to make each dishes. Just thought I'll add a few things.
1. We don't typically eat it with bok choy. Its usually with a pickle of some sort. People have used mustard greens or pickled radish. However, my mum always used pickled cucumbers. But it's not even that pickled. She cuts it to small round pieces and then soaks it in sugar and leaves it overnight in the fridge. She's from central Taiwan so probably a regional variation. It's a much crispier and "fresher" taste. We also have 米糕 which is like Lu Rou Fan but we use glutinous rice.
2. Other variations would also add mandarin peels. You have to be careful not to overdo it. My grandma typically does this. She's from yet a different part of Taiwan so again, variations.
3. Would suggest using a slow cooker rather than over normal stove to break down the pork even more so it "melts".
For those cooking this at home, a lazy way for the fried shallots is to go to your local asian grocery store and ask for bawang goreng and just put that in instead.
Thanks again for this episode and would love to see more takes on Taiwanese dishes.
I prefer using short grain rice than jasmine rice. Nonetheless, well done Chef! Thank you for promoting Asian food!
great efforts, thanks chef Andy. For people watching this, please do go to Taiwan someday and give the food there a try, it's probably the best food/experience you can buy with very little money.
One of the best Taiwanese dishes if not the best!
YUMMY!!! made this one with great success, will definately go back for seconds. A winner with the fam!! Thanks for tasty easy to follow recipe mate. YOU are the legend!!
Just a heads-up for Andy: The Chinese word usually Romanised as *_"ROU,"_* is pronounced similarly to the English word, *_"ROW,"_* (as in "row, row, row the boat").
Also, there is a very similar Chinese dish from Shanghai, called *_"HONG SHAU ROU,"_* which translates into English as *_"RED-BRAISED PORK BELLY,"_* and the *_"AU"_* part of *_"SHAU"_* roughly rhymes with the *_"OW"_* in the English word, *_"SHOWER."_*
See the Wikipedia description of this dish: en.wikipedia.org/wiki/Red_braised_pork_belly
actually it should be pronounced as "shao" instead of "shau", "shao"(烧） is a standard Mainland Chinese spell（mandarin), "shau" is a Honhkong(cantonese) spell
@@jiayinjustin Yes, you're quite right. I had forgotten that. I'm Australian, and I'm quite illiterate as far as any Asian languages are concerned, 😂 but my late wife was from Shanghai, and she used to make the most beautiful and tasty 紅燒肉! 😋
wow nice, enjoy it👍@@Christopher.E.Souter
there are so many braised porkbelly variants in the region, Vietnamese have a similar one but using fish sauce. I'm partial to the cantonese variant of mustard greens. Mei Cai Kou Rou in mandarin, mui choy kau yuk in cantonese. braised/steamed pork belly is always a crowd pleaser.
i dont give people a hard time pronouncing my name even, i always romanize my chinese name to say sichun instead of 巳春
Chef Andy! i just followed this recipe today, and oh my goodness i loved it!!! thank you this is amazing i really felt i was a chef while making this 😂
Originally born in Kaoshiung 🇹🇼 a slice of yellow pickled radish instead of veg for me will always be the true authentic Taiwanese taste…proper street food style. Nicely done though 👏🏼👏🏼👏🏼
Finally this gets the recognition it deserves. Best carbs ever.
Had it a few times eating out, but also made it my self just to try. Never seen it that finely diced. All other recipies i seen and tryed takes LARGE chunks that you sear hard then braise for several hours...but omg its just so good. Also goes really good with pickled cuecumber.
2:50
I got a tip if you don't enjoy the texture of overcooked hard-boiled egg, because I do too. The flavor is really nice but the egg smells kind of sulphury and the yolk get chalky, not fun.
What I do is actually to braise the pork until completion, THEN submerge soft or just set eggs into the braising liquid. If you leave it overnight, it will take on the flavor in a similar manner to seasoned egg in a ramen bowl. That's why I always cook enough for leftover to eat the day after.
No way! Are there anything you can't cook chef 😊 this dish reminds me of home so much, and I'm so glad you show us how to cook it. I like to use pork shoulder for more meaty texture! Thank you chef, this is absolutely amazing ❤
I live in Taipei and now craving this haha delicious and great video as always Andy!
I fell in love with 2 dishes when I first visited taipei, the turkey rice and this braised soft pork belly topped on rice lu rou fan, the best I had is in this humble diner in front of the old theatre with a
bar and I have been looking for legitimate recipes, this one seems to be authentic i'm gonna try this.
One of my favorite dishes I make at home - and usually what I order at a good Vietnamese restaurant I go to. Good recipe. I usually add diced daikon in my lu rao fan. Sometimes a little diced shitake (not from dried) as well. You should also try making hand pulled noodles and using that instead of rice - it's really good.
There's a similar vietnamese version where you start with a caramel and then add the pork belly. the sweetness is offset with fish sauce and pepper. It's an amazing dish to cook and it keeps well; it tastes even better the next day.
That’s really interesting. What is the dish called? I’d like to look it up and try my hand in it. Thanks in advance!
Thit kho, my mom use either coconut soda or a coke to get that caramel color and sweetness
Andy, you are truly awesome! You really have a knack for Asian Cuisine 😊 Delicious 😋
i love the editing, layering the cuts. amazing job!
Absolutely stunning! I can’t believe I had to show this to my fellow Taiwanese friends on how to make the ultimate Lu Rou Fan! Haha😂
However, the OG way of the rice will use traditional rice wine over the shiouxing wine. Rice wine is much preferred amongst Taiwanese cooking!
One time i made this, but i added arbol chile, orange peel and a bit of vinegar(inspired from adobo) and it came out amazing, nice video Andy
Salivating, beautiful dish. keep up the great cooking and content Andy. Well done mate 👍
There's nothing opaque about your cooking videos Andy. Gold standard! Love your work! Looks like I've got a recipe for meal prep Sunday sorted now. Cheers mate!
Andy measuring the water on the rice pot using his finger is the asian most thing he did 😂
Cheers/love from Canada 🇨🇦 Andy looking forward to getting your book once available in 🇨🇦
So happy you made this, ive been making this for months after discovering braised pork belly styles! Thank you for the vid, will definitely level up my pork now
Possibly my favorite video. Not favorite recipe but video. The realness, the extra stuff that could have been an outtake. All good. Calms us home cooks I'm sure. Anyway, cheers!
Jamie Oliver or Andy cook? Obviously Andy for the win! 🎉😂
Some suggestion:
1) You can add in chinese mushroom, and it taste deliciously as it absorb all the sauce
2) Small red shallot actually more aromatic than the big red onion you using (try it & you know)
3) Brown sugar, you can use very slow fire stir-fry it, until it become “Amber” color & immediately off fire to caramelised, give more aromatic to the dish.
Just some thoughts to enhance the dish.
Awesome Mate, looks yummie. 😉 Can't wait till your book is available here in Holland
Awesome video as always Chef! I'll have to give this a shot but with chicken or beef instead of pork. Thanks for another great recipe
If you do it with chicken, try to avoid the breast. It’s too dry and doesn’t do well in slow cooking / braising. I’d use chicken Merrylands which would have the meat falling off the bones
Love this❤ This is my all time comfort food. I can eat this every meal and die happy😂❤ Thank you so much for making this dish and sharing it with everyone in the world!!😊
Thank you for telling everyone that you need to wash your rice. According to my grandmother, wash it three times....love your washing it one more time for good luck! 😉
I just made this dish today and it was superb. Thanks Andy!
This is a dish that is definitely Uncle Roger approves! even the rice looks yummy! Andy really knows how to cook his asian dishes😄
Uncle Andy approved
Super delicious😋 mouthwatering😋👌 nice sharing👍
Thank you!
Been watching you cook for a long time now and have been meaning to buy your cook book, well, tonight I actually did! Your an amazing and humble chef and I love watching all of your videos!
That's looks fantastic Andy!
Awesome recipe...will definitely try this. Thanks Chef...more power👍
ANDY COOKS 👨🍳 BACK AT IT 🔥 COOKING UP SOME CRAZY GOODNESS 👌
Thanks, Andy. Another success!
That looks delicious and I'm definately going to try that one this week!!!!
In the version I make I usually put incisions on the eggs before adding them, makes the texture a bit more homogenous and feels nice being able to split it easily when eating with chopsticks. Very similar to hong xiao rou and one of the dishes that tastes even better the next day.
Thanks a lot for your content. I just got your cookbook a few days ago and its amazing how much i learn about homecooking since i follow you. Have a nice weekend :)
Nothing better than a nice bowl of 滷肉飯 at 3 am after a fun night out.
Incredible as always AC 🙌
You are incredibly talented chef!
I was taught to use short grain rice and wash it once for this dish. About the size the pork belly is cut, I noticed in northern Taiwan it was cut similar to your sized cuts, while in the southern side I saw it cut into slabs 3 to 4cm thick 12 to 14cm long alot.
Tried this yesterday, was magic. A little rich - but nice. Next time I'll find a leaner belly cut and add some chillies.
Nice work chef!
I've got a suggestion for a happy middle ground for the eggs. What if you made the braising liquid the day before, put your boiled eggs in like ramen eggs, removed them once they've been marinated and only add them back with the pork before serving to warm through? This way you get the flavour without overcooking them.
i really like the vibe of your long videos, very relaxing.
Thank you for creating something delicious again. Greetings from Hungary 😀
Taiwanese cuisine like this is so good
As a Taiwanese, this is pretty damn legit recipe
Just a suggestion, i can see the egg inside did not stain with the brown saucy colour. I usually use the chopstick to poke a small hole on each end of the egg, through the egg white right before touch the yolk. This will help the sauce and flavour penetrates into the centre egg yolk.
Omg Andy!!! You are the best!!!
Looks super authentic!
My Taiwanese-Aussie kids are gonna love this! 😋
Jasmine rice is fine, and I do like it. But, with saucy dish like this, especially if you use chopsticks, the Japanese/East-Asian/Californian short grain rice will hold the sauce better and be easier to eat.
There is absolutely no shame eating with a spoon, though, no matter which rice you use. And indeed i recommend spoon over chopsticks!
I can tell that dish so much flavour, great job chef
Andy's such a wholesome dude.
Had dinner @ Frank's (Sam's) last night - bloody bloody good. He's waiting for you to send him a copy of your book btw!!
That looks SO good!
I have a tip from making a ton of these if you or any of the viewers want to be extra sweaty: If you take the skin off from the belly and boil that in with some pork ribs or bones, ginger, spring onion and some whole white pepper for about 30 minutes, use the broth as braising liquid and then cut the soft skin into smaller pieces and pop the skin in a food processor until they're a similar texture as mush, you can add that back at the final 30 minutes of finishing up and it'll blow your mind away with its added texture.
A Real Comfort Food,
U can replace a pork belly with anything
Meatballs, Sausage Even Quail Egg is amazing
In Indonesian Chinese Version sometimes we add potato and Tofu
Made this last night following along. Was soooo good. I didn't think the pork would get as tender as it did after rendering out a lot of the fat but I was wrong. Thanks chef!
Splendid attempt chef!
*if you fry the boil eggs to get a nice skin before putting it in the pork port it’s a game changer Andy! Try it next time* they are called tiger eggs btw check it out
Andy, there's another variant from Taiwan called Rou Zao Fan - uses ground pork instead, and served with pickled mustard greens.
Delicious food from southern Taiwan, basically the same recipe, just sweeter