Lo Ba Bung

Lo Ba Bung, Lurou Fan or Rouzao Fan is a very popular Taiwanese street food made out of braised minced pork topped over a freshly cooked rice. The taste is so addictive hence its popularity over the region, it is fragrant, oily, salty, sweet and sticky accentuated with a side serving of pickled turnip, pickled bamboo shoots or pickled mustard.

Lo Ba Bung was invented as a result of poor living conditions during the old times. Most of the people during those days could not afford to buy pork hence pork scraps and pork skin were commonly used. These pork scraps were then cooked with fried scallions and shallots and simmering them with soy sauce and spices to make them into a very flavourful stew. The taste is deliberately made rich so even with a small quantity of meat there will be many people to feed.

A very rich dish indeed hence you need lots of rice when having one, but if you are not fond of rice you can also use this on fried noodles, noodle soups or even baked or steamed bread.

Lo Ba Bung
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
Lo Ba Bung
  • 600g minced pork, 30-40% fat content
  • ⅓ cup soy sauce
  • 1 tbsp dark soy sauce
  • ½ cups Chinese cooking wine
  • 3 cups water
  • 1 tsp five-spice powder
  • ½ tsp white pepper
  • 1 tbsp brown sugar
  • ⅓ cup of fried shallots
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • oil
Garnishes
  • spring onions, sliced
  • any pickled vegetable
Instructions
  1. In a wok add oil then sauté garlic and shallots, cook until it turns golden brown.
  2. Add minced pork and stir for 2 minutes in high heat.
  3. Add soy sauce, dark soy sauce, rice wine, water, five-spice powder, white pepper and brown sugar bring it to a boil then reduce heat to low. Simmer for 1 hrs. until sauce is thick, add water if necessary.
  4. Add the fried shallots and simmer for 15 more minutes.
  5. Serve on top of freshly steamed rice, top with garnishes then serve.

 

No Responses

  1. My teenagers would love this dish. Great seasoning and teenagers would love it as there is not a green vegetable in site…LOL

  2. This is another dish that reminds me of living in Mauritius, although what we had was served on noodles.
    :-) Mandy

  3. thammelissa says:

    One of my favorite street food when I was at Taiwan. It looks simple…but delicious!

  4. i’m craving for this for sure….
    lucky tou my friend, if you served it with steamed glutinous rice, i won’t share that to anybody…hehehe

  5. Carolyn Chan says:

    Delicious ! And thanks for the tip that it is deliberately intended to be rich – love the history as always.

  6. This looks fantastic and I don’t think I’ve ever had it. Always fun to come here.

  7. Tessa says:

    Looks delicious! Another must try!

  8. I love this wonderful bowl of street food pork. I’d be happy to have it…

  9. This is my kind of perfect comfort food!

  10. Anita Triana says:

    Wow…. Easy and delicious, can be made a lot of variety to eat with noodle or another. thank you for this recipe.

  11. Kristy says:

    I can see why this would be addictive. Sounds tasty! It’s hard to resist salty and sweet.

  12. Juliana says:

    Oh yes! My mom makes this dish often…and we always bring extra home…so good…yours look great Raymund…like the pickled ginger.
    Have a wonderful week :)

  13. I know this rice topping dish from trips to Taiwan! So tasty!

    By the way Raymund, sorry I’ve been so busy lately (what with going back to work and caring for 3 rowdy kids, lol!). Can’t even get the energy to post regularly on my blog, much less think about guest posting. One day, I will be a little less stressed out…hopefully. LOL!

  14. Love 2 Type says:

    money is not used very wisely I think for those in poor conditions because they did not get much nutrients in return.

  15. mjskit says:

    This looks so easy and so very tasty! This reminds me “a little bit” of a Vietnamese dish that I order at one of my favorite restaurants. Thanks for sharing!

  16. Charles says:

    Mm, this looks and sounds delicious – and super easy too. I never had this before, but had a Chinese version which is similar, with coriander or something added to it – was also very good :)

  17. Bam inspires me–my husband is also vegetable-averse. Guess I’d better make this soon! :)

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