Taiwanese Cooking with a Wok: Lo Ro Fan

My friend Bobby loves Lo Ro Fan. It’s a dish I never tried until very recently. In this fantastic post, Jessica from Food Mayhem lays out the recipe with step by step picture instructions for a Taiwanese food newbie like myself. It’s a perfect mix of textures (crispy chunks of pork belly, crunchy greens, all atop a bed of fluffy rice), temperatures and sweet and savory flavors.

Here are Jessica’s images and recipe:

Lo Ro Fan

Instructions -

1. Dice pork belly in 1/2″ cubes. Set aside.
2. Make a sachet with ginger, star anise, and cinnamon. Set aside.
3. Heat oil in a wok (like this T-Fal 14″ Wok) on medium heat. Add pork belly and stir until just turning color.
4. Stir in soy sauce, rice wine, and sugar. Add the sachet and 2 cups of water (I like to use OXO Steel Measuring Cups). Turn up the heat and bring to a boil.
5. Allow to boil for 2 minutes. Sprinkle with fried shallots and Chinese 5 spice powder. Reduce to a simmer and cook covered for 1 hour, or until meat is tender. Remove sachet. Serve on rice with pickled mustard green relish.

Diced Pork Belly

Ginger, Anise, Cinnamon

Bobby doesn’t use a sachet and instead just picks the ginger, anise and cinnamon out of the simmering pork belly mixture. It’s up to you!

Related posts:

1. Aloha Pork Skillet
2. Mexican Rice
3. Mabo Tofu
4. Thai Peanut Tofu
5. Cream of Pumpkin Soup