Lo Ba Bung


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.

Ingredients

600g minced pork, 30-40% fat content
1/3 cup soy sauce
1 tbsp dark soy sauce
1/2 cups Chinese cooking wine
3 cups water
1 tsp five-spice powder
1/2 tsp white pepper
1 tbsp brown sugar
1/3 cup of fried shallots
2 shallots, finely chopped
4 cloves garlic, minced
oil

Garnishes

spring onions, sliced
any pickled vegetable

Method

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.

Lo Ba Bung Wide

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18 thoughts on “Lo Ba Bung

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

  2. 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 :)

  3. 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!

  4. 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!

  5. 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 :)

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