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.

[@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.

[@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.

[@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?

[@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*

[@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 🇫🇯

[@alexisdetocqueville9964]

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

[@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

[@HansWee]

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

[@hansbraga_]

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

[@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

[@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

[@davidpham6221]

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

[@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!

[@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.

[@svlagonda7417]

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

[@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.

[@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

[@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!

[@元農]

So good to see Taiwanese recipe here!

[@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!

[@HotSneks]

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

[@oriongranville3659]

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

[@MouthVisuals]

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

[@chickennuggetscoon6900]

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

[@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

[@CalvinSerrao]

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

[@SK-kj1ge]

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

[@tommyt1785]

more of this guy please

[@ejijojo]

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

[@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!

[@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.

[@FarewelI]

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

[@shiolei]

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

[@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.

[@kodemin]

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

[@arosemenaa]

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

[@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!

[@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!!

[@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

[@bokwoon]

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

[@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.

[@violian5]

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

[@graeme8666]

thank you. my favorite dish as a kid.

[@Tuffsmoygles]

I love food from THE COUNTRY of Taiwan. :)

[@stressedhaish69420]

-69 Social Credit 😆

[@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 👍

[@lethPointer]

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

[@AN-jw2oe]

His “rough chop” is my “mince!” 😂

[@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?

[@ecm95]

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

[@Sonny1065LV]

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

[@NoName_716]

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

[@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

[@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.

[@granthall6662]

this guy needs his own show

[@probablynotleo4340]

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

[@orlandojinzo7753]

Love this guys sensibility.

[@thedukeofdorks6001]

Laughed way to hard at star anus

[@billyforkell1501]

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

[@ANTSEMUT1]

Anise.

[@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!

[@tinawintermelontina6618]

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

[@Kreedogger]

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

[@Nuuuxe]

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

[@wy4553]

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

[@teresahoyt5750]

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

[@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!

[@Beyondesp]

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

[@jonaslundholm]

More Eric! What a great guy!

[@sortius_]

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

[@alvinlee140]

Thank you for showing this dish.

[@MrTraveller.]

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

[@shiuski]

Yo! Way Cool Presentation.

[@Alex-zi1nb]

that julian joke killed me haha

[@siobhanwhaley7813]

Loved this guy! So down to earth and real. Will also give this a try as it looks delish.

[@nellyson]

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

[@lanonas2000]

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

[@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!

[@leon7e]

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

[@TastyCookingSP]

Your cooking looks really yummy. Thanks for your good sharing, my friend

[@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.

[@icyliciousblue]

i find him so charismatic

[@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

[@Xuongskh]

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

[@anasandoval6698]

My mouth was watering watching this!

[@auvu8738]

More Asian dishes please this is awesome

[@MensFashionFiles]

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

[@Willys-Wagon]

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

[@georgemullens]

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

[@mretan237]

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

[@ltfood186]

They look so tempting I really want to try them

[@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.

[@kani_mar]

I love this guy

[@MsChikki1111]

I love the way he describes star anise… lmao

[@yukuhana]

Wow, this is the longest version of Lu Rou Fan I know of. It's better be good! BTW, don't forget to add hard boiled eggs while you braise!!!

[@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.

[@Exosfear13]

gotta visit this country some day.

[@Hulkeq2]

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

[@conradkappel9426]

Fantastic recipe / video!

[@six1eight]

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