Taiwanese Ló͘-bah-png
Ingredients
Protein
- 1 lb ground meat (see notes *)
Fresh Produce
- 2 medium shallots halved and sliced
- 1 inch ginger grated
Packaged Goods/Staples
- 1/3 cup soy sauce (see notes **)
- 1/8 cup cooking or white wine
- 2 tsp sugar brown recommended
- oil
Optional
- 1 cup sliced mushrooms shiitake mushroom, portabello, or button mushrooms
- 3-4 hard-boiled eggs peeled
Suggested Sides
- cooked rice or noodles of your choice
- 8 oz bok choy or Savoy cabbage sliced and steamed
Culinary Spice Kit:
- Fennel, star anise, cinnamon, cloves, black pepper, Sichuan pepper (not recommended during pregnancy) or 1-2 tsp of a high quality blend of Chinese Five Spice
Instructions
Step 1
- In a POT, heat 1 tbsp oil over medium heat.
- Add shallots and fry until they turn brown.
Step 2
- Add ginger and meat.
- Stir-fry until the meat is cooked and broken apart.
Step 3 (optional)
- Optionally, add mushrooms. Fry for 5 minutes.
Step 4
- Add Ló͘-bah-pn̄g spices, soy sauce, wine, sugar, and 2 cups of water.
Step 5 (optional)
- Optionally, place the eggs in the sauce.
Step 6
- Cover and cook over medium-low heat for 1 hour, stirring occasionally.
- Note: The sauce is supposed to have the consistency of a soup, not thick.
Serve Ló͘-bah-pn̄g in bowls
- Add a large amount of rice or noodles.
- Scoop the meat on top.
- Note: It’s supposed to be less meat than rice or noodles.
- Add sauce to taste.
- Top with eggs (opt.), and bok choy or cabbage.
Notes
Taiwanese Ló͘-bah-png
Ló͘-bah-png or in Chinese “lǔ ròu fàn” translates to braised minced pork on rice. The signature Taiwanese comfort food is traditionally made with minced pork belly. In other parts of the country, ground meat is preferred. The key to the deep flavor experience is cooking the meat in two steps: first, fry the meat in oil, then slow-cook it in a savory sauce. The dish is supposed to be a bit on the salty side.
Protein
- 1 lb ground meat ((see notes *))
Fresh Produce
- 2 medium shallots (halved and sliced)
- 1 inch ginger (grated)
Packaged Goods/Staples
- 1/3 cup soy sauce ((see notes **))
- 1/8 cup cooking or white wine
- 2 tsp sugar (brown recommended)
- oil
Optional
- 1 cup sliced mushrooms (shiitake mushroom, portabello, or button mushrooms)
- 3-4 hard-boiled eggs (peeled)
Suggested Sides
- cooked rice or noodles of your choice
- 8 oz bok choy or Savoy cabbage (sliced and steamed)
Culinary Spice Kit:
- Fennel, star anise, cinnamon, cloves, black pepper, Sichuan pepper (not recommended during pregnancy) (or 1-2 tsp of a high quality blend of Chinese Five Spice)
Step 1
- In a POT, heat 1 tbsp oil over medium heat.
- Add shallots and fry until they turn brown.
Step 2
- Add ginger and meat.
- Stir-fry until the meat is cooked and broken apart.
Step 3 (optional)
Optionally, add mushrooms. Fry for 5 minutes.
Step 4
- Add Ló͘-bah-pn̄g spices, soy sauce, wine, sugar, and 2 cups of water.
Step 5 (optional)
Optionally, place the eggs in the sauce.
Step 6
- Cover and cook over medium-low heat for 1 hour, stirring occasionally.
Note: The sauce is supposed to have the consistency of a soup, not thick.
Serve Ló͘-bah-pn̄g in bowls
- Add a large amount of rice or noodles.
- Scoop the meat on top.
Note: It’s supposed to be less meat than rice or noodles.
- Add sauce to individual taste.
- Top with eggs (opt.), and bok choy or cabbage.
Notes/ Variations
*) Pork is the most authentic. Beef or poultry works well too.
**) Click here for recommendations on substitutes.
▪ Substitute shallots with 1 cup of fried onions and add them in step 4.
▪ Add garlic, or substitute ginger with 2 cloves garlic.
