How To Make Lu Rou Fan, Taiwanese Pork Over Rice

[@toshiyukisuzuki7610]

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

[@snorelaxshortz]

Amen brother

[@chromberries7329]

"Star anus, or however you'd like to pronounce it, but it looks like an anus" thousands of years of wisdom right there

[@edwincadelinia8739]

A cornerstone for every Asian meal.

[@Zojirushi.2.16]

Wisdom from wherever they cultivate rice all over the world.

[@buddhakilla4202]

Why does it have to be "asian", racist?

[@SD-oi9gr]

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

[@verdski]

Agreed! I like listening to him. 10/10 would watch more.

[@warwickclark2143]

@@verdski absolutely - read me bedtime stories, Eric!!!!

[@MrrBazzz]

I first came across this, it came up in auto play when I wasn't paying attention, I wasn't watching but heard it in the background, my subconscious told me I need to go back and pay attention! He's awesome, I'm back watching again as I cook this for the umpteenth time cause I love it so much.

[@kevintsen3412]

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.

[@HO1ySh33t]

Not using a wok though

[@kevintsen3412]

@@HO1ySh33t It's not big difference using a pot or a wok while boiling things

[@Kurry34]

@@HO1ySh33t you use a clay pot for stewed/braised food. He's using ceramic, which isn't needed but close enough. You never really want to boil things in woks either. It's made from carbon steel and you'd get rid of the oils etc that protects it.

[@PP-dv2om]

@@HO1ySh33t Yes, wok should be for stir fry only, not liquid and acidic cooking which i hear can destroy the seasoning layer. I'm Taiwanese and my mom always used big metal pots for braising pork or chicken.

[@puggirl415]

He didn't say if you wash the salt softened cucumbers. I'm thinking yes rinse since there is already salt from soy sauce in the vinegar.

[@theDjcpy]

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

[@senormoll]

Eric: "Doesn't need to be fancy" *Carefully places every cucumber slice*

[@majornewb]

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

[@abyssalzei552]

Damn so it wasn't just me who went to eat this every night outside my hotel obsessively

[@zimtak6418]

And this looks like a particularly good version.😛

[@jlye834]

And it was so cheap too.

[@92Chanyoung]

hahaha. that 'everyday' means literally EVERY SINGLE DAY. everyone who visited Taiwan would understand this :)

[@sLw1337]

thanks so much?

[@GregCurtin45]

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.

[@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 🇫🇯

[@cbrown6508]

"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!

[@britoherbert1958]

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

[@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.

[@604mistermagicman]

Mother in law has one that is probably 30 years old. Still chugging along.

[@Nel_34]

That's the only household electronic my family brought when we immigrated.

[@whywelovefilm7079]

My grandma had a Zojirushi…

[@nou-jn6uz]

ye im used to more finely cut up pork but i would love to sink my teeth into a giant chunk

[@sleepyguy007]

my dad has worked at tatung for 35 years. You don't need anything more than a reliable tatung.

[@nelsonyang1216]

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

[@oriongranville3659]

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

[@alexisdetocqueville9964]

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

[@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.

[@koblongata]

Funny the older I get the more I appreciate this old cooker out of my other modern appliances, because it's pretty much solid state, easy to clean, works predictably and passively (when temperature raised to a point, it turns itself off) and pretty powerful.

[@cheef825]

@@koblongata my host family had a fancy zojirushi do the rice itself, but still kept one of these for fish and vegetables. Super versatile!

[@timluo5760]

I still use the old style tatung rice cookers. Perfect rice every time

[@calvinwu1386]

My family still uses these haha , same result all the time.

[@bukchoiii]

I still have this. I will pass onto my first born

[@davidpham6221]

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

[@hansbraga_]

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

[@hello.krista]

I made this last night. Can confirm is recipe is 🔥🔥🔥 Just don't start cooking it at 7pm 🤣 the dish took me 6 hours over all to make.

[@justinjarrettto5187]

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!

[@svlagonda7417]

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

[@Freaky0Nina]

i don't eat meat but i love chinese recipes that feature meat in sauce because the sauces usually go well with veggies and tofu too

[@MouthVisuals]

This guy should have his own show: smart and funny, love this episode!

[@goldenbishop9239]

I am telling you guys. This is the best pork dish in the world. You might had other pork dishes before, but this is another level.

[@tw9307]

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!

[@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.

[@cheef825]

I'm partial to the minced style, but this one looks so damn good

[@chickennuggetscoon6900]

I want to see the reaction of the crew devouring it all!

[@HotSneks]

He's so outgoing, would love to see him cook more!

[@元農]

So good to see Taiwanese recipe here!

[@PaulHo]

Same deal with the whisk, I have struggled to bring myself to buy a bench scraper. Seeing him use the knife too makes me feel better.

[@CalvinSerrao]

Please have chef Eric back. He’s wonderful and hilarious hahaha

[@bokwoon]

3:51 that was a good joke, and I'm glad they took time to acknowledge it

[@SK-kj1ge]

More Eric Sze please! I had this in Taiwan, absolutely delicious and comforting, I was dying to know how to make it

[@travishsu4111]

FYI, as a Taiwanese myself, we enjoy that meal with a pair of chopsticks instead of spoon to show how genuine love of this food

[@kodemin]

This is such an awesome video man, i wish i could taste this dish right now.

[@ejijojo]

第一次看到正版的"煮飯方法" He shows how to cook rice correctly. I am so happy.

[@kadestoker638]

Do you know how badly I've been trying to find this recipe? Ever since they started serving It at the local pho place, I've been dying to try and make this my own. Thank you so much for giving me the keys to heaven!!

[@ThePiquet888]

made this and not sure I have ever made a more flavour intensive dish. amazing taste explosion and really must have the rice to work with it or you might die after a few mouthfuls. such a fun dish to cook and devour!! pickles.. what can you say.. they exist for a reason and this is it. cut through and let you enjoy to the max!! super yummy all around.. cheers sir.. awesome dish!

[@Baron_Lio]

Ive been looking for a recipe to make pork like this, and it was posted a day after my birthday, how did I miss this?! So great! Thank you!

[@ecm95]

“Colonialism? Imperialism? Same thing right?” Vice(looking for Disney money): AYE YO CHILL!!!

[@shiolei]

Loved the showcase on this dish and 886 (been there 3x, awesome vibe and food). Chef Eric's humor slaps!

[@jimmykuo8580]

So Taiwanese, with the Da Tung Rice cooker. We have two at home and haven’t used them for over 10 years and my wife still refuses to throw them away

[@lancehuang3460]

That means you married a wife rich with wisdom 👍

[@probablynotleo4340]

Him blanking on the whisk is probably the most Taiwanese thing ever, we do just stir everything with chopsticks.

[@granthall6662]

this guy needs his own show

[@leiloca96]

realized very quickly this wasnt the recipe i was looking for because of how long it takes but i kept watching because the cook is so charismatic. i wont be trying to make it at home because again way too much time but it looks amazing and i'll definitely visit the restaurant to try the dish if i go to ny

[@TheEthanEdge]

to be fair the amount he made there is enough for about 6 servings, and you can freeze it and just heat it up when you want it.

[@jonathanmcculley3728]

I’ve loved this dish since the first time I had it when in Taiwan. It’s absolutely delicious and still one of my favorite dishes

[@FarewelI]

This reminds me of Hong Shao Rou that I had at this Chinese restaurant last month, it was crazy good

[@karvinsunny4199]

Salt doesn't soften cucumbers, it actually firms them up because salt extracts water from vegetables. And also don't boil kombu, take them out before the water boils.

[@chvdu]

What happens if you boil kombu? Will it taste differently?

[@arosemenaa]

I remember having when I was in kaohsiung, loved it!

[@AN-jw2oe]

His “rough chop” is my “mince!” 😂

[@tommyt1785]

more of this guy please

[@Tuffsmoygles]

I love food from THE COUNTRY of Taiwan. :)

[@stressedhaish69420]

-69 Social Credit 😆

[@violian5]

Absolutely loved how you described the rice as a "canvas". Going forward, I'll be viewing rice differently when I create my dishes.

[@teresahoyt5750]

滷肉飯was one of the best things I had when I was in Taiwan! Delicious!!! 😋

[@NoName_716]

Makes me happy to see a Tatung steamer in a Munchies video.

[@Damian-bp3qn]

Made this - strong, delicious flavour, but a bit salty - probably will ease off the soy next time. Didn't use the PB, as the fried shallots I used had corn flour - so it was super thick by the 1.5hr mark. Great recipe!

[@breaknfiction21]

@Fionn MacCuill well most foods are meant to be eaten with “bland” rice.

[@ivoryorchidfemme]

Considering you didn’t follow the recipe and didn’t use PB, Of course it’s gonna be too salty

[@Damian-bp3qn]

@@ivoryorchidfemme The addition of PB has no impact on the amount of salt consumed.

[@skipkvball]

@@Damian-bp3qn I mean yeah peanut butter has sugar in it so the sweet would balance out the salt

[@evanbelcher]

I really appreciate this comment btw.

[@thedukeofdorks6001]

Laughed way to hard at star anus

[@billyforkell1501]

You know...because it looks like an anus 🤦🤷😂😂😂😂😂😂😂

[@ANTSEMUT1]

Anise.

[@BuckleMyShoe-gi7ks]

Loved the demonstration. Thanks Chef Eric. I doubt you're reading this, but I do have one question: how should we incinerate the hairs on the pork belly skin if we don't have a blow torch? Would a broiler be a decent substitute? I worry that it wouldn't work as well because some of those hairs are probably tougher or longer than others and then next thing you know I've got roasted pork belly skin dotted with stubborn hairs still intact.

[@Sonny1065LV]

I seriously want to try and make this for Thanksgiving!!!! Thank you 🙏🏽

[@tinawintermelontina6618]

dude lu rou fan is literally so delicioussssssss i'm so happy this was recommended to me

[@graeme8666]

thank you. my favorite dish as a kid.

[@ratnacook56]

look yummy and cant wait to make it. the good thing I have the ingredients at home, except have to buy the pork belly. thats a lot the friend shallots. thanks for sharing the recipe, the way you explaining how to cook it is very good.

[@Beyondesp]

Chef eric and chef justin are the chatoic duo chef hosts that need a tv series. The comedian and the professor.

[@icyliciousblue]

i find him so charismatic

[@pOOkiNG79]

I lived in Taiwan for 3 years and this was always my favorite dish. I've made it several times at home, and it always came out amazing. It's hard to fuck up. That being said, this version looks fucking incredible, and I will be making it as soon as I can. A lot of Taiwanese dishes evolved from a culture that had to make a little go a long way. There are so many amazing dishes to cook on a budget. Fuck me I miss those night markets though...

[@foocw]

yeah can't really fuck up lu rou even if you tried, different places may make it differently so they will taste different, but they're pretty much always good, never awful. heck, even if the rice gets fucked up the dish still sorta works! this one in particular looks killer! and sinful. but hey, it's comfort food, who cares if it's unhealthy, dig in first and worry about the arteries later, man. i may have only ever been to taiwan as a tourist, but holy hell do i love and miss the place. and yes, all the food at the night markets. never had anything horrid in the limited time i've spent there, too, which in itself is an amazing thing already!

[@wy4553]

THAT TATUNG ELECTRIC POT! Staple in every Taiwanese household. 😁😁

[@philipp594]

Chef, what knife are you using? Looks like a beautiful blade.

[@oofiee8833]

it looks like a carbon steel gyutou knife with a western handle

[@chemicaloliver]

Looks like knife made by Jiro Nakagawa, a very sought after Japanese knife maker

[@philipp594]

@@chemicaloliver I don't think so, whenever he puts the stop on the end he adds a full bolster. Did you read the Kanji?

[@yankldoodl8096]

@@philipp594 I checked the kanji, it is Nakagawa's mark as far as I can tell.

[@qwertyfullll]

That's definitely a jiro nakagawa. You can tell by the trademark western handle with the red lines as well as the natural stone finish. It goes for about 800 bucks, if you can get one.

[@mretan237]

as a taiwanese person, this is something that i crave everyday, its confort food to me

[@sortius_]

That shallot sauce is like freebasing shallots. I love it with cơm tấm.

[@PeteCorp]

Well done.

[@anekarice]

Love this video, it was really interesting. Will probably never make it though, it will take all weekend 👍

[@michellebowen1194]

If you look online there are some other versions that take less time - might be worth trying one of those out!

[@lethPointer]

More of this guy please. He's great :)

[@nellyson]

Not 'Traditional' for sure, but the end result looks legit!

[@HaunaniPao]

I appreciate your artistry and now I'm hungry. I've never had that beautiful pork dish, but it's on my list to find in Aotearoa/NZ and learn to cook for Christmas/NYE. That is so beautiful. It's ok that you had "shit grades" because you're all "straight As" with this dish and you can see the love in making it. #Amazing

[@Alex-zi1nb]

that julian joke killed me haha

[@orlandojinzo7753]

Love this guys sensibility.

[@Alex-zi1nb]

man that looks incredible. great host/chef! would definitely make a trip to his restaurant if i was in nyc

[@SpencerToddBrown]

Very cool! Thanks for making this video!

[@Nuuuxe]

This is great, I need to see more of Chef Eric !

[@anasandoval6698]

My mouth was watering watching this!

[@Kreedogger]

Eric's great! The dish looks wonderful. Thanks for the vid Munchies

[@Xuongskh]

I thought maybe this was doable for me... Then he took out the torch from behind his back and I was like nvm.

[@julianab1388]

that peanut butter is a game changer !

[@StevenRayW]

Taiwanese native here. His version of lu rou fan is quite umm....unique. Authentic lu rou fan uses slightly fatty (sometimes chunky) ground pork rather than pork belly slices. He's also confused luroufan with another similar Taiwanese dish called "kon rou fan", which is served with a large piece of braised pork on top of rice. Using a Japanese soup stock as the braising liquid is pretty unconventional as well.

[@milfhunter8887]

A lot of shops in Taiwan also use pork belly slices but chopped up more

[@shiuski]

Yo! Way Cool Presentation.

[@Willys-Wagon]

I spend 3 weeks in Taiwan, had this at least 4 times a week.

[@PeachyMcPeachface]

Great commentator, dish made me salivate the entire time. 10/10 First time I ever had Lu Rou Fan was at a ramen shop at a Mitsuwa, which makes sense after Chef Sze talked about the imperialistic hold Japan had on Taiwan. Dominating cultures always find a way to monetize their conquests.

[@alvinlee140]

Thank you for showing this dish.

[@MensFashionFiles]

I want this guy to describe my life the way he describes his food

[@ltfood186]

They look so tempting I really want to try them

[@lanonas2000]

I just stumbled on this recipe. Will commit it to memory and do it!

[@MrTraveller.]

It’s great you share your Taiwanese foods with the world

[@wendyshoo3476]

Its nice to put few bok choy to make it more complete set and chinese steam soup. Put some pandan leaf will make rice fragrance

[@edineujunior]

I just missed the star anis in the port stew ...not taiwanese but lived there for 5 years and the only time I had start anis was in this sort of stew and I miss it, where I live now I rarely cook with star anis.

[@Hulkeq2]

When you cut your julienne one step further into little cubes like you did with the ginger it's called a Brunoise.

[@marz2370]

滷肉飯 is the best 🩸🩸🩸

[@jamesunknown2408]

YOO

[@antbai11]

I'm going to do this exact recipe but with Coke instead of peanut butter. I hope that works too!

[@jagan978-l5i]

Love this recipe ❤

[@auvu8738]

More Asian dishes please this is awesome

[@georgemullens]

This looks totally delicious, will totally give it a try!

[@leon7e]

Your a good chef Eric. Love the recipe, thank you.

[@six1eight]

thank you Chef Eric for repping Taiwan! woot woo!!