Description
A retro dish long-loved in Keelung, a port city in northern Taiwan, where Taiwan's unique yellow curry powder is mixed into the braised pork.
Restaurants serving Curry 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
- Taiwanese curry powder
- Onion
- Fried shallots
- Garlic
Instructions
- [Authentic Recipe]
- Chop and sauté pork belly (or lean meat) in a pot.
- The biggest feature is added here: 'Taiwanese curry powder' (strong in turmeric, mild spice, yellow color). Thoroughly sauté the curry powder in the rendered pork fat to explode the aroma.
- Add chopped onions, garlic, and fried shallots. Use less soy sauce, adjusting taste with salt and sugar.
- Pour water and simmer until meat is soft. Five-spice and star anise are omitted as they clash with curry.
- Pour the yellow-dyed meat and curry soup generously over rice, garnished with sweet pickles like Fukujinzuke.
Learn more Spice, substitutes, tips
Key spices
Turmeric and Cumin dominant
Substitutes at Japanese supermarkets
Japanese S&B Red Can Curry Powder, Minced pork
Pairing
Thick Pork Soup(Rou Geng Tang)
Trivia
[Trend] Curry powder brought during Japanese rule uniquely developed in the port city of Keelung. The essence of watery, nostalgic 'Taiwanese Curry', distinct from Japanese or Indian curry.
Eating tips & etiquette
[Unique Eating] Mix it entirely with a spoon like curry rice, turning the rice yellow, and eat it as if slurping it down!
Allergen
Wheat, Pork, Soy