How To Make Lu Rou Fan, Taiwanese Pork Over Rice

Eric Sze of 886 and wenwen in NYC is in the Munchies Test Kitchen making Lu Rou Fan, Taiwanese pork over rice. He braises pork belly in a sweet and savory mixture of dashi, rock sugar, and peanut butter, before serving it with rice and crunchy pickles.


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[toshiyukisuzuki]

"The rice is the canvass for this art piece." A timeless Asian nugget of wisdom.

[SD-oigr]

He’s got a great relaxed delivery. More from him please.

[GregCurtin]

Thank you Munchies. Chef Eric is a great guest to have on. His enthusiasm is contagious and his excitement for us experience what he ate in youth is warming. Please bring him back again for more recipes. Never cooked a pork belly so I appreciate the detailed instructions. Would love to see more pork belly recipes. Thank you Chef for introducing us to your culture.

[kevintsen]

Blanch pork belly without cutting it ✅
Using shallot sauce and fried shallot ✅
No using colander while cooking rice✅
10/10 from a Taiwanese. God I miss Taiwan.

[majornewb]

I ate this in Taiwan everyday. Every restaurant has a slight variation but this dish is so good

[theDjcpy]

Eric: "Super rough. It's going in to braise."
*Proceeds to chop flawlessly*

[noworriesimfijian]

My parents lived in Taiwan for 6 years. Loved this dish. Their Taiwanese friend Joyce moved over to Fiji and cooked this but I didn’t pay attention to the recipe and process. Glad I finally found it again. Cheers from Fiji 🇫🇯

[RedRoverTW]

Ah yes, the ubiquitous Tatung rice cooker. When I moved to Taipei, it was the first thing my aunt gave me. They last forever and are basically a symbol of Taiwan. And lu rou fan is everywhere, but usually much more finely minced. So good when done right.

[ETamJP]

That’s such an old style rice cooker. I remembered seeing it as a young lad at home in Taiwan, but the way Eric uses it is new.

[nelsonyang]

Thank you Munchies and Eric for repping our Taiwanese culture so excellently in the Big Apple - watching the whole video made my day and my eyes watery

[cbrown]

"Don't get pissed if it's not how your mom makes it" haha! I love your energy, Chef Eric. This was really fun and I definitely want to try making this at home sometime soon!

[britoherbert]

I see chef Eric Sze, I instant like the video. Such a cool and knowledgeable guy !

[alexisdetocqueville]

One of my favorite Munchies guests for some reason. Part of it is he doesn't come off as pretentious.

[hansbraga_]

I love the way you talk about food. Feels like watching an old friend making me dinner

[davidpham]

Vietnamese here . We like to add hard boiled egg to our pork belly dish . With pickled mustard . Good stuff

[Natenie]

You don't know how soft and melty a piece of pork can be until you have a bite into Taiwanese soy sauce briase pork and place it on top of a bowl of rice simply transform it into a hearty meal. Like the guy said, there is plenty of regional difference between recipes of the pork over rice. Dude is making a decent homey big ol chuck style rather than the minced lean pork style. Make sure you try any variations whenever you got a chance to do so.

[oriongranville]

"Now I'm financially independent by SELLING Lu Rou Fan." Eric's got mad skills and a great sense of humor.

[svlagonda]

I can imagine that the blend of so many flavors in that would be out of this world!!

[justinjarrettto]

I went to taiwan 2 years ago for a study tour. Every night we would sneak out of our dorm to go to the nearby night market and eat Lu Rou Fan lol. Brings back so much memories, I'll definitely try this recipe out, thanks!

[tw]

Oh all the sweet memories of eating Lu Rou fan street food. That and mi fen tang are what I looked forward to visiting Taiwan in the summer growing up. I love to add Lu dang (braised egg) to the bowl too. Thanks for sharing!