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.
- 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
- spring onions, sliced
- any pickled vegetable
- In a wok add oil then sauté garlic and shallots, cook until it turns golden brown.
- Add minced pork and stir for 2 minutes in high heat.
- 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.
- Add the fried shallots and simmer for 15 more minutes.
- Serve on top of freshly steamed rice, top with garnishes then serve.