Taiwanese Ló͘-bah-pn̄g

Taiwanese Ló͘-bah-png

SpiceBreeze
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.
Cuisine Taiwanese
Servings 3

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

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.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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Taiwanese Ló͘-bah-png

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

  1. In a POT, heat 1 tbsp oil over medium heat.
  2. Add shallots and fry until they turn brown.

Step 2

  1. Add ginger and meat.
  2. Stir-fry until the meat is cooked and broken apart.

Step 3 (optional)

  1. Optionally, add mushrooms. Fry for 5 minutes.

Step 4

  1. Add Ló͘-bah-pn̄g spices, soy sauce, wine, sugar, and 2 cups of water.

Step 5 (optional)

  1. Optionally, place the eggs in the sauce.

Step 6

  1. Cover and cook over medium-low heat for 1 hour, stirring occasionally.
  2. Note: The sauce is supposed to have the consistency of a soup, not thick.

Serve Ló͘-bah-pn̄g in bowls

  1. Add a large amount of rice or noodles.
  2. Scoop the meat on top.
  3. Note: It’s supposed to be less meat than rice or noodles.

  4. Add sauce to individual taste.
  5. 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.

Taiwanese
fennel, Sichuan pepper, star anise