Description
A junk-food bowl generously pouring 'Lu Rou'—the star of Lu Rou Fan, a gooey, star-anise-scented braised pork—over boiled Chinese noodles instead of rice.
Restaurants serving Braised Pork Dry Noodles
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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
- Chinese noodles
- Lu Rou(Braised pork belly)
- Bean sprouts
- Chives
- Garlic
- Black vinegar
Instructions
- [Authentic Recipe]
- [Meat Sauce (Lu Rou)] Finely chop skin-on pork belly, simmer slowly for over
- hours with shallots (You Cong Su), soy sauce, rock sugar, five-spice, star anise, and rice wine until the skin melts into gelatin (exactly the Lu Rou Fan topping).
- At the bottom of a bowl, put soy sauce, sesame oil, a little black vinegar, and grated garlic (to help flavor coat the noodles).
- Boil medium-thick flat noodles (or white Yangchun Mian). Briefly blanch bean sprouts and chives with them.
- Put drained noodles and veg in the bowl.
- Pour 2-
- massive tablespoons of the piping hot 'Lu Rou' (braised pork) along with its fat-floating broth.
- Garnish with cilantro to finish.
Learn more Spice, substitutes, tips
Key spices
Sweet aroma of Star anise and Five-spice
Substitutes at Japanese supermarkets
Store-bought Lu Rou Fan canned topping, Udon
Pairing
Meatball Soup(Gong Wan Tang)
Trivia
[For Youth] The noodle version of Lu Rou Fan. Because noodles entangle sauce and oil more directly than rice, the junk level and calories are higher here. The youthful energy food Taiwanese students shovel in after club activities.
Eating tips & etiquette
[Unique Eating] Since sweet pork fat pools at the bottom, stir vigorously 'like avenging your parents' before eating, dyeing the noodles glossy brown before slurping!
Allergen
Wheat, Pork, Soy, Sesame