Spicy Mala Lu Rou Fan
Sibylle and umami are the best! Adult's fiercely spicy lo-han with aromatic peppers
Description
An evolved bowl adding homemade chili oil, Sichuan peppercorns (huajiao), and Sichuan doubanjiang to the traditional sweet and savory seasoning for a numbing, spicy (Mala) experience.
Restaurants serving Spicy Mala Lu Rou Fan
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork belly
- Sichuan peppercorns
- Doubanjiang
- Homemade chili oil
- Dried chilies
Instructions
- [Authentic Recipe]
- Heat plenty of oil in a pan, slowly sauté Sichuan peppercorns, star anise, cassia, and dried chilies at a low temp to transfer aromas, creating a special 'Mala oil', then remove the spices.
- Sauté finely chopped pork belly in this Mala oil; once fat renders, add Pixian doubanjiang and sauté fragrantly.
- Add fried shallots, soy sauce, and rock sugar, pour water, and simmer.
- Keep it less sweet than regular Lu Rou Fan, simmering until meat is meltingly soft.
- Serve over rice, top with extra Sichuan pepper powder, and use 'chopped chives' or 'peanuts' instead of scallions for texture accents.
Learn more Spice, substitutes, tips
Key spices
Intense numbing of Sichuan peppercorns
Substitutes at Japanese supermarkets
Crunchy chili oil, Sansho powder, Thinly sliced pork
Pairing
Taiwan Beer or Sweet Soy Milk
Trivia
[Trend] An evolved menu bringing the hugely booming 'Mala Hotpot' elements into the national dish. Boasts cult popularity among youth tired of sweet Lu Rou Fan and super-spice maniacs.
Eating tips & etiquette
[Unique Eating] When your tongue goes numb from the spice, topping it with a soft-fried egg and breaking the yolk to make a mild Mala flavor before shoveling it in is justice!
Allergen
Wheat, Pork, Soy, Peanuts (topping)