Comments on: Lu Rou Fan-Braised Pork Rice

By: Jun

Jun — Thu, 30 Sep 2021 00:49:26 +0000

I used Pork Shoulder for this recipe and it turned of so delicious!..thanks fo sharing Elaine : )

By: Elaine

Elaine — Fri, 14 May 2021 13:03:12 +0000

In reply to Emma. Thank you Emma for the lovely feedback.

By: Emma

Emma — Mon, 10 May 2021 17:47:59 +0000

Absolutely delicious. Even my roommate that doesn't like trying new things loved it. Tastes good with/without siracha added. Also made bok choy as a side.

By: Elaine

Elaine — Thu, 26 Mar 2020 00:20:30 +0000

In reply to Sas. Sas, Yes, Lu Rou Fan is very comforting!

By: Sas

Sas — Mon, 23 Mar 2020 17:43:18 +0000

I made this dish tonight and both me and my hubby were amazed by how delicious it was. The video is very easy to follow too. Thank you for the recipe.

By: Andreas

Andreas — Sat, 16 Dec 2017 13:55:56 +0000

Great recipe Elaine!

The fact that it can easily be reheated is a big plus, too. So you don't have to eat it all in one day.
I serve it with a little bit more gravy than on the pictures, but I guess that is a question of personal preference.
It is also quite simple to make. The only step you really have to keep an eye on is the frying of the shallots,
but I guess one could cheat and use pre fried ones from the store.

For me what makes this dish really stand out is the combination of the pork with the braised eggs, I just love that.

By: Elaine

Elaine — Wed, 14 Jun 2017 00:49:56 +0000

In reply to Richard. Hi Richard, I do not use cinnamon in traditional Chinese dishes. So for an authentic tastes, I believe cinnamon is not needed by this dish.

By: Richard

Richard — Sun, 11 Jun 2017 23:27:33 +0000

Hi Elaine,

Do you think that adding cinnamon to the spices would improve the dish?

I notice that some lu rou fan recipes have cinnamon, and others don't.

By: Elaine

Elaine — Thu, 01 Jun 2017 12:23:48 +0000

In reply to YPS. Hi, Thanks for your wonderful feedback. I am glad to know that it worked fine for you too. This one is my favorite, no matter with noodles or steamed rice. I will come up with a Sichuan style Zhajiangmian soon.