Lu rou
 A shop selling Teochew-style lu rou | |
| Alternative names | Lu rou |
|---|---|
| Region or state | China |
| Main ingredients | Pork belly, dark soy sauce, rice wine, rock sugar, water |
| Ingredients generally used | Shallots, garlic, ginger, scallions |
Lu rou (traditional Chinese: 滷肉; simplified Chinese: 卤肉; pinyin: lǔròu) is a regional Chinese meat dish made via braising with master stock, often made with pork. In Southern Taiwan, the dish is called bah-sò (肉燥), its Hokkien name. Notable variations of this dish include Teochew lo mei, Thai khao kha mu, Taiwanese Ló͘-bah-pn̄g, and Fujianese braised pork rice.
Cooking method
The basic ingredients of lu rou consist of pork belly and dark soy sauce, and the dish is finished by adding various spices. There is not a specific set of standard spices for the dish, although commonly found are sichuan pepper, star anise, chenpi, cinnamon, licorice root, tsao-ko, ginger, shajiang, galangal, scallions, and rock sugar. Chili peppers may also be added in a Sichuan-style variation of the dish.[1] Lu rou is generally regarded as not a difficult dish to make, as all it requires is cooking pork, dark soy sauce, and spices (or a Chinese spice braising packet known as lu bao instead).[2]
References
- ↑ 賞味：滷水 傳統新派總相宜 Archived 2017-02-12 at the Wayback Machine，蘋果日報，2014-04-27
- ↑ 仿父秘方 18種藥材熬滷水汁 Archived 2014-04-16 at the Wayback Machine，太陽報，2014-03-13