Description
A umami-condensed fried rice made by finely chopping and stir-frying 'La Rou' (Taiwanese cured pork), which is marinated in soy and spices and dry-aged in cold winter winds.
Restaurants serving Cured Pork Fried Rice
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We are researching restaurants that serve this dish.
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
- White rice
- La Rou(Taiwanese cured pork)
- Egg
- Green scallions
- Garlic
Instructions
- [Authentic Recipe]
- [La Rou Prep] Steam the very hard, salty Taiwanese dried pork 'La Rou' for
- mins to soften, desalt, and finely dice into 5mm cubes.
- Heat a little oil in a wok, slowly sauté the diced La Rou on low. The aged pork fat renders out, releasing an intense smoky (or spiced) aroma.
- Add minced white scallion parts and garlic for aroma.
- Turn to high heat, pour beaten egg, and add white rice while runny.
- Loosen with a ladle, coating every grain of rice with the umami-rich fat rendered from the La Rou.
- Since La Rou is very salty, season only with a splash of soy sauce sizzled against the wok's edge.
- Finally, add green scallion parts and toss briefly.
Learn more Spice, substitutes, tips
Key spices
Aroma of aged pork fat
Substitutes at Japanese supermarkets
Thick-cut bacon (substitute with smoke aroma)
Pairing
Warm Tea(to wash down the oil)
Trivia
[Hardcore] 'La Rou' is an essential winter preserve for Lunar New Year. Similar to bacon or pancetta fried rice, but aged with five-spice, soy, and wine, offering deep, punchy Chinese richness.
Eating tips & etiquette
[Unique Eating] Search for the hard 'La Rou' bits that release umami the more you chew, and chew them slowly together with the crumbly rice!
Allergen
Wheat, Pork, Egg, Soy