How to make Lu Rou Fan with Chef Richard Ho of Ho Foods

pork belly

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken thigh reduces fat content while maintaining flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce is healthier, while tamari is a gluten-free option.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu offers a plant-based alternative, while egg substitutes are budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

Start by dicing about 2 pounds of pork belly into small pieces, around a quarter inch thick.

Blanch the diced pork belly briefly in boiling water.

Slice the pork belly into smaller pieces after blanching.

Prepare short grain sticky rice, ensuring not to use glutinous rice.

Heat a pan and add the diced pork belly, allowing it to cook without a hard sear.

Let the pork cook until the bottom layer gets a little bit of color.

Pour in 50 milliliters of soy sauce and let it cook to caramelize the flavor.

Add fried shallots to the pan with the pork.

Incorporate rock sugar into the mixture, substituting with regular sugar if necessary.

Sprinkle in 1 teaspoon of five spice powder and freshly ground white pepper to taste.

Pour in 325 milliliters of beer as the liquid for cooking.

Bring the mixture to a boil, then reduce the heat and cover the pan, letting it cook for about 2 hours.

Check the sauce consistency; if it's too loose, remove the lid to let it reduce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens