I first came across this, it came up in auto play when I wasn't paying attention, I wasn't watching but heard it in the background, my subconscious told me I need to go back and pay attention! He's awesome, I'm back watching again as I cook this for the umpteenth time cause I love it so much.
Blanch pork belly without cutting it ✅ Using shallot sauce and fried shallot ✅ No using colander while cooking rice✅ 10/10 from a Taiwanese. God I miss Taiwan.
@@HO1ySh33t you use a clay pot for stewed/braised food. He's using ceramic, which isn't needed but close enough. You never really want to boil things in woks either. It's made from carbon steel and you'd get rid of the oils etc that protects it.
@@HO1ySh33t Yes, wok should be for stir fry only, not liquid and acidic cooking which i hear can destroy the seasoning layer. I'm Taiwanese and my mom always used big metal pots for braising pork or chicken.
Thank you Munchies. Chef Eric is a great guest to have on. His enthusiasm is contagious and his excitement for us experience what he ate in youth is warming. Please bring him back again for more recipes. Never cooked a pork belly so I appreciate the detailed instructions. Would love to see more pork belly recipes. Thank you Chef for introducing us to your culture.
My parents lived in Taiwan for 6 years. Loved this dish. Their Taiwanese friend Joyce moved over to Fiji and cooked this but I didn’t pay attention to the recipe and process. Glad I finally found it again. Cheers from Fiji 🇫🇯
Ah yes, the ubiquitous Tatung rice cooker. When I moved to Taipei, it was the first thing my aunt gave me. They last forever and are basically a symbol of Taiwan. And lu rou fan is everywhere, but usually much more finely minced. So good when done right.
Funny the older I get the more I appreciate this old cooker out of my other modern appliances, because it's pretty much solid state, easy to clean, works predictably and passively (when temperature raised to a point, it turns itself off) and pretty powerful.
"Don't get pissed if it's not how your mom makes it" haha! I love your energy, Chef Eric. This was really fun and I definitely want to try making this at home sometime soon!
Thank you Munchies and Eric for repping our Taiwanese culture so excellently in the Big Apple - watching the whole video made my day and my eyes watery
You don't know how soft and melty a piece of pork can be until you have a bite into Taiwanese soy sauce briase pork and place it on top of a bowl of rice simply transform it into a hearty meal. Like the guy said, there is plenty of regional difference between recipes of the pork over rice. Dude is making a decent homey big ol chuck style rather than the minced lean pork style. Make sure you try any variations whenever you got a chance to do so.
I went to taiwan 2 years ago for a study tour. Every night we would sneak out of our dorm to go to the nearby night market and eat Lu Rou Fan lol. Brings back so much memories, I'll definitely try this recipe out, thanks!
Oh all the sweet memories of eating Lu Rou fan street food. That and mi fen tang are what I looked forward to visiting Taiwan in the summer growing up. I love to add Lu dang (braised egg) to the bowl too. Thanks for sharing!
Do you know how badly I've been trying to find this recipe? Ever since they started serving It at the local pho place, I've been dying to try and make this my own. Thank you so much for giving me the keys to heaven!!
made this and not sure I have ever made a more flavour intensive dish. amazing taste explosion and really must have the rice to work with it or you might die after a few mouthfuls. such a fun dish to cook and devour!! pickles.. what can you say.. they exist for a reason and this is it. cut through and let you enjoy to the max!! super yummy all around.. cheers sir.. awesome dish!
Made this - strong, delicious flavour, but a bit salty - probably will ease off the soy next time. Didn't use the PB, as the fried shallots I used had corn flour - so it was super thick by the 1.5hr mark. Great recipe!
Salt doesn't soften cucumbers, it actually firms them up because salt extracts water from vegetables. And also don't boil kombu, take them out before the water boils.
realized very quickly this wasnt the recipe i was looking for because of how long it takes but i kept watching because the cook is so charismatic. i wont be trying to make it at home because again way too much time but it looks amazing and i'll definitely visit the restaurant to try the dish if i go to ny
I lived in Taiwan for 3 years and this was always my favorite dish. I've made it several times at home, and it always came out amazing. It's hard to fuck up. That being said, this version looks fucking incredible, and I will be making it as soon as I can. A lot of Taiwanese dishes evolved from a culture that had to make a little go a long way. There are so many amazing dishes to cook on a budget. Fuck me I miss those night markets though...
yeah can't really fuck up lu rou even if you tried, different places may make it differently so they will taste different, but they're pretty much always good, never awful. heck, even if the rice gets fucked up the dish still sorta works! this one in particular looks killer! and sinful. but hey, it's comfort food, who cares if it's unhealthy, dig in first and worry about the arteries later, man. i may have only ever been to taiwan as a tourist, but holy hell do i love and miss the place. and yes, all the food at the night markets. never had anything horrid in the limited time i've spent there, too, which in itself is an amazing thing already!
That's definitely a jiro nakagawa. You can tell by the trademark western handle with the red lines as well as the natural stone finish. It goes for about 800 bucks, if you can get one.
look yummy and cant wait to make it. the good thing I have the ingredients at home, except have to buy the pork belly. thats a lot the friend shallots. thanks for sharing the recipe, the way you explaining how to cook it is very good.
Loved the demonstration. Thanks Chef Eric. I doubt you're reading this, but I do have one question: how should we incinerate the hairs on the pork belly skin if we don't have a blow torch? Would a broiler be a decent substitute? I worry that it wouldn't work as well because some of those hairs are probably tougher or longer than others and then next thing you know I've got roasted pork belly skin dotted with stubborn hairs still intact.
your typical restaurant in Taiwan won't spend nearly as much effort into making luroufan. it's really just a throw all ingredients in a pot stir-fry then braised kind of dish. this is like what a fancy sausage is to a typical hot dog
Great commentator, dish made me salivate the entire time. 10/10 First time I ever had Lu Rou Fan was at a ramen shop at a Mitsuwa, which makes sense after Chef Sze talked about the imperialistic hold Japan had on Taiwan. Dominating cultures always find a way to monetize their conquests.
Taiwanese native here. His version of lu rou fan is quite umm....unique. Authentic lu rou fan uses slightly fatty (sometimes chunky) ground pork rather than pork belly slices. He's also confused luroufan with another similar Taiwanese dish called "kon rou fan", which is served with a large piece of braised pork on top of rice. Using a Japanese soup stock as the braising liquid is pretty unconventional as well.
I appreciate your artistry and now I'm hungry. I've never had that beautiful pork dish, but it's on my list to find in Aotearoa/NZ and learn to cook for Christmas/NYE. That is so beautiful. It's ok that you had "shit grades" because you're all "straight As" with this dish and you can see the love in making it. #Amazing
Started watching this thinking ‘yum definitely gonna make this soon’ until he starts adding up the times for different steps 💀 this sounds like it would take at least a half day to make 😭
:0 but in fact it is like one of the easiest dishes to make, just water garlic soy sauce and pork tossed together can turn out great (brand of soy sauce super important, I like it salty, but some prefer it sweet), he is after Michelin star I believe XD the end product looks top notch too indeed.
So make a big pot and you can have it for many days. Then be creative with it, have it with rice or pasta, or as dips for nachos and etc. Who knows you might find an interesting way of eating it. ; ) Happy Cooking.
"The rice is the canvass for this art piece." A timeless Asian nugget of wisdom.
Amen brother
"Star anus, or however you'd like to pronounce it, but it looks like an anus" thousands of years of wisdom right there
A cornerstone for every Asian meal.
Wisdom from wherever they cultivate rice all over the world.
Why does it have to be "asian", racist?
He’s got a great relaxed delivery. More from him please.
Agreed! I like listening to him. 10/10 would watch more.
@@verdski absolutely - read me bedtime stories, Eric!!!!
I first came across this, it came up in auto play when I wasn't paying attention, I wasn't watching but heard it in the background, my subconscious told me I need to go back and pay attention! He's awesome, I'm back watching again as I cook this for the umpteenth time cause I love it so much.
Blanch pork belly without cutting it ✅
Using shallot sauce and fried shallot ✅
No using colander while cooking rice✅
10/10 from a Taiwanese. God I miss Taiwan.
Not using a wok though
@@HO1ySh33t It's not big difference using a pot or a wok while boiling things
@@HO1ySh33t you use a clay pot for stewed/braised food. He's using ceramic, which isn't needed but close enough. You never really want to boil things in woks either. It's made from carbon steel and you'd get rid of the oils etc that protects it.
@@HO1ySh33t Yes, wok should be for stir fry only, not liquid and acidic cooking which i hear can destroy the seasoning layer. I'm Taiwanese and my mom always used big metal pots for braising pork or chicken.
He didn't say if you wash the salt softened cucumbers. I'm thinking yes rinse since there is already salt from soy sauce in the vinegar.
Thank you Munchies. Chef Eric is a great guest to have on. His enthusiasm is contagious and his excitement for us experience what he ate in youth is warming. Please bring him back again for more recipes. Never cooked a pork belly so I appreciate the detailed instructions. Would love to see more pork belly recipes. Thank you Chef for introducing us to your culture.
I ate this in Taiwan everyday. Every restaurant has a slight variation but this dish is so good
Damn so it wasn't just me who went to eat this every night outside my hotel obsessively
And this looks like a particularly good version.😛
And it was so cheap too.
hahaha. that 'everyday' means literally EVERY SINGLE DAY.
everyone who visited Taiwan would understand this :)
thanks so much?
Eric: "Super rough. It's going in to braise."
*Proceeds to chop flawlessly*
Eric: "Doesn't need to be fancy"
*Carefully places every cucumber slice*
My parents lived in Taiwan for 6 years. Loved this dish. Their Taiwanese friend Joyce moved over to Fiji and cooked this but I didn’t pay attention to the recipe and process. Glad I finally found it again. Cheers from Fiji 🇫🇯
Ah yes, the ubiquitous Tatung rice cooker. When I moved to Taipei, it was the first thing my aunt gave me. They last forever and are basically a symbol of Taiwan. And lu rou fan is everywhere, but usually much more finely minced. So good when done right.
Mother in law has one that is probably 30 years old. Still chugging along.
That's the only household electronic my family brought when we immigrated.
My grandma had a Zojirushi…
ye im used to more finely cut up pork but i would love to sink my teeth into a giant chunk
my dad has worked at tatung for 35 years. You don't need anything more than a reliable tatung.
That’s such an old style rice cooker. I remembered seeing it as a young lad at home in Taiwan, but the way Eric uses it is new.
Funny the older I get the more I appreciate this old cooker out of my other modern appliances, because it's pretty much solid state, easy to clean, works predictably and passively (when temperature raised to a point, it turns itself off) and pretty powerful.
@@koblongata my host family had a fancy zojirushi do the rice itself, but still kept one of these for fish and vegetables. Super versatile!
I still use the old style tatung rice cookers. Perfect rice every time
My family still uses these haha , same result all the time.
I still have this. I will pass onto my first born
"Don't get pissed if it's not how your mom makes it" haha! I love your energy, Chef Eric. This was really fun and I definitely want to try making this at home sometime soon!
I see chef Eric Sze, I instant like the video. Such a cool and knowledgeable guy !
Thank you Munchies and Eric for repping our Taiwanese culture so excellently in the Big Apple - watching the whole video made my day and my eyes watery
Vietnamese here . We like to add hard boiled egg to our pork belly dish . With pickled mustard . Good stuff
One of my favorite Munchies guests for some reason. Part of it is he doesn't come off as pretentious.
"Now I'm financially independent by SELLING Lu Rou Fan." Eric's got mad skills and a great sense of humor.
I can imagine that the blend of so many flavors in that would be out of this world!!
I made this last night. Can confirm is recipe is 🔥🔥🔥 Just don't start cooking it at 7pm 🤣 the dish took me 6 hours over all to make.
I love the way you talk about food. Feels like watching an old friend making me dinner
You don't know how soft and melty a piece of pork can be until you have a bite into Taiwanese soy sauce briase pork and place it on top of a bowl of rice simply transform it into a hearty meal. Like the guy said, there is plenty of regional difference between recipes of the pork over rice. Dude is making a decent homey big ol chuck style rather than the minced lean pork style. Make sure you try any variations whenever you got a chance to do so.
I'm partial to the minced style, but this one looks so damn good
I went to taiwan 2 years ago for a study tour. Every night we would sneak out of our dorm to go to the nearby night market and eat Lu Rou Fan lol. Brings back so much memories, I'll definitely try this recipe out, thanks!
3:51 that was a good joke, and I'm glad they took time to acknowledge it
i don't eat meat but i love chinese recipes that feature meat in sauce because the sauces usually go well with veggies and tofu too
I want to see the reaction of the crew devouring it all!
Oh all the sweet memories of eating Lu Rou fan street food. That and mi fen tang are what I looked forward to visiting Taiwan in the summer growing up. I love to add Lu dang (braised egg) to the bowl too. Thanks for sharing!
This guy should have his own show: smart and funny, love this episode!
He's so outgoing, would love to see him cook more!
So good to see Taiwanese recipe here!
“Colonialism? Imperialism? Same thing right?”
Vice(looking for Disney money): AYE YO CHILL!!!
Same deal with the whisk, I have struggled to bring myself to buy a bench scraper. Seeing him use the knife too makes me feel better.
I am telling you guys. This is the best pork dish in the world. You might had other pork dishes before, but this is another level.
Him blanking on the whisk is probably the most Taiwanese thing ever, we do just stir everything with chopsticks.
FYI, as a Taiwanese myself, we enjoy that meal with a pair of chopsticks instead of spoon to show how genuine love of this food
Please have chef Eric back. He’s wonderful and hilarious hahaha
This is such an awesome video man, i wish i could taste this dish right now.
His “rough chop” is my “mince!” 😂
More Eric Sze please! I had this in Taiwan, absolutely delicious and comforting, I was dying to know how to make it
So Taiwanese, with the Da Tung Rice cooker. We have two at home and haven’t used them for over 10 years and my wife still refuses to throw them away
That means you married a wife rich with wisdom 👍
THAT TATUNG ELECTRIC POT! Staple in every Taiwanese household. 😁😁
Do you know how badly I've been trying to find this recipe? Ever since they started serving It at the local pho place, I've been dying to try and make this my own. Thank you so much for giving me the keys to heaven!!
I love food from THE COUNTRY of Taiwan. :)
-69 Social Credit 😆
第一次看到正版的"煮飯方法"
He shows how to cook rice correctly. I am so happy.
more of this guy please
made this and not sure I have ever made a more flavour intensive dish. amazing taste explosion and really must have the rice to work with it or you might die after a few mouthfuls. such a fun dish to cook and devour!! pickles.. what can you say.. they exist for a reason and this is it. cut through and let you enjoy to the max!! super yummy all around.. cheers sir.. awesome dish!
Loved the showcase on this dish and 886 (been there 3x, awesome vibe and food). Chef Eric's humor slaps!
Ive been looking for a recipe to make pork like this, and it was posted a day after my birthday, how did I miss this?! So great! Thank you!
Made this - strong, delicious flavour, but a bit salty - probably will ease off the soy next time. Didn't use the PB, as the fried shallots I used had corn flour - so it was super thick by the 1.5hr mark. Great recipe!
@Fionn MacCuill well most foods are meant to be eaten with “bland” rice.
Considering you didn’t follow the recipe and didn’t use PB, Of course it’s gonna be too salty
@@ivoryorchidfemme The addition of PB has no impact on the amount of salt consumed.
@@Damian-bp3qn I mean yeah peanut butter has sugar in it so the sweet would balance out the salt
I really appreciate this comment btw.
Salt doesn't soften cucumbers, it actually firms them up because salt extracts water from vegetables. And also don't boil kombu, take them out before the water boils.
What happens if you boil kombu? Will it taste differently?
This reminds me of Hong Shao Rou that I had at this Chinese restaurant last month, it was crazy good
this guy needs his own show
realized very quickly this wasnt the recipe i was looking for because of how long it takes but i kept watching because the cook is so charismatic. i wont be trying to make it at home because again way too much time but it looks amazing and i'll definitely visit the restaurant to try the dish if i go to ny
to be fair the amount he made there is enough for about 6 servings, and you can freeze it and just heat it up when you want it.
Makes me happy to see a Tatung steamer in a Munchies video.
Laughed way to hard at star anus
You know...because it looks like an anus 🤦🤷😂😂😂😂😂😂😂
Anise.
i find him so charismatic
I thought maybe this was doable for me... Then he took out the torch from behind his back and I was like nvm.
I remember having when I was in kaohsiung, loved it!
滷肉飯was one of the best things I had when I was in Taiwan! Delicious!!! 😋
"This pork is super hairy, like my brother" - Chef Eric.
I seriously want to try and make this for Thanksgiving!!!! Thank you 🙏🏽
I lived in Taiwan for 3 years and this was always my favorite dish. I've made it several times at home, and it always came out amazing. It's hard to fuck up. That being said, this version looks fucking incredible, and I will be making it as soon as I can. A lot of Taiwanese dishes evolved from a culture that had to make a little go a long way. There are so many amazing dishes to cook on a budget. Fuck me I miss those night markets though...
yeah can't really fuck up lu rou even if you tried, different places may make it differently so they will taste different, but they're pretty much always good, never awful. heck, even if the rice gets fucked up the dish still sorta works! this one in particular looks killer! and sinful. but hey, it's comfort food, who cares if it's unhealthy, dig in first and worry about the arteries later, man. i may have only ever been to taiwan as a tourist, but holy hell do i love and miss the place. and yes, all the food at the night markets. never had anything horrid in the limited time i've spent there, too, which in itself is an amazing thing already!
Yo! Way Cool Presentation.
Absolutely loved how you described the rice as a "canvas". Going forward, I'll be viewing rice differently when I create my dishes.
Chef eric and chef justin are the chatoic duo chef hosts that need a tv series. The comedian and the professor.
dude lu rou fan is literally so delicioussssssss i'm so happy this was recommended to me
I’ve loved this dish since the first time I had it when in Taiwan. It’s absolutely delicious and still one of my favorite dishes
thank you. my favorite dish as a kid.
as a taiwanese person, this is something that i crave everyday, its confort food to me
That shallot sauce is like freebasing shallots. I love it with cơm tấm.
Chef, what knife are you using? Looks like a beautiful blade.
it looks like a carbon steel gyutou knife with a western handle
Looks like knife made by Jiro Nakagawa, a very sought after Japanese knife maker
@@chemicaloliver I don't think so, whenever he puts the stop on the end he adds a full bolster.
Did you read the Kanji?
@@philipp594 I checked the kanji, it is Nakagawa's mark as far as I can tell.
That's definitely a jiro nakagawa. You can tell by the trademark western handle with the red lines as well as the natural stone finish. It goes for about 800 bucks, if you can get one.
Not 'Traditional' for sure, but the end result looks legit!
look yummy and cant wait to make it. the good thing I have the ingredients at home, except have to buy the pork belly.
thats a lot the friend shallots.
thanks for sharing the recipe, the way you explaining how to cook it is very good.
Loved the demonstration. Thanks Chef Eric. I doubt you're reading this, but I do have one question: how should we incinerate the hairs on the pork belly skin if we don't have a blow torch? Would a broiler be a decent substitute? I worry that it wouldn't work as well because some of those hairs are probably tougher or longer than others and then next thing you know I've got roasted pork belly skin dotted with stubborn hairs still intact.
As he brought out that 大同電鍋
I cried.
More of this guy please. He's great :)
that peanut butter is a game changer !
I spend 3 weeks in Taiwan, had this at least 4 times a week.
This is great, I need to see more of Chef Eric !
I want this guy to describe my life the way he describes his food
Love this recipe ❤
your typical restaurant in Taiwan won't spend nearly as much effort into making luroufan. it's really just a throw all ingredients in a pot stir-fry then braised kind of dish. this is like what a fancy sausage is to a typical hot dog
Love this guys sensibility.
Love this video, it was really interesting. Will probably never make it though, it will take all weekend 👍
If you look online there are some other versions that take less time - might be worth trying one of those out!
man that looks incredible. great host/chef! would definitely make a trip to his restaurant if i was in nyc
Very cool! Thanks for making this video!
Great commentator, dish made me salivate the entire time. 10/10
First time I ever had Lu Rou Fan was at a ramen shop at a Mitsuwa, which makes sense after Chef Sze talked about the imperialistic hold Japan had on Taiwan. Dominating cultures always find a way to monetize their conquests.
I just stumbled on this recipe. Will commit it to memory and do it!
Eric's great! The dish looks wonderful. Thanks for the vid Munchies
thank you Chef Eric for repping Taiwan! woot woo!!
that julian joke killed me haha
Taiwanese native here. His version of lu rou fan is quite umm....unique. Authentic lu rou fan uses slightly fatty (sometimes chunky) ground pork rather than pork belly slices. He's also confused luroufan with another similar Taiwanese dish called "kon rou fan", which is served with a large piece of braised pork on top of rice. Using a Japanese soup stock as the braising liquid is pretty unconventional as well.
A lot of shops in Taiwan also use pork belly slices but chopped up more
I love the way he describes star anise… lmao
My mouth was watering watching this!
I appreciate your artistry and now I'm hungry. I've never had that beautiful pork dish, but it's on my list to find in Aotearoa/NZ and learn to cook for Christmas/NYE. That is so beautiful. It's ok that you had "shit grades" because you're all "straight As" with this dish and you can see the love in making it. #Amazing
Thank you for showing this dish.
i have to save this and watch later for when I'm sober. holy cow
Started watching this thinking ‘yum definitely gonna make this soon’ until he starts adding up the times for different steps 💀 this sounds like it would take at least a half day to make 😭
:0 but in fact it is like one of the easiest dishes to make, just water garlic soy sauce and pork tossed together can turn out great (brand of soy sauce super important, I like it salty, but some prefer it sweet), he is after Michelin star I believe XD the end product looks top notch too indeed.
Chef is making a restaurant style with a few extra steps, as he said the homestyle version that moms will make us much more simple and super good too
Woks of life has a very delicious and not so time consuming version of Lu Rou Fan. I make it very often
So make a big pot and you can have it for many days. Then be creative with it, have it with rice or pasta, or as dips for nachos and etc. Who knows you might find an interesting way of eating it. ; ) Happy Cooking.
Yes, he's building flavour upon flavour upon flavour which is why the end dish is amazing. However, a faster version could be done.
Looks like the kid from fresh off the boat made it in life and really became a chef.😂
Why did I watch this when I’m hungry. 😂 looks so good
IDK why I really like this guy. This guy is great, He would go super pro on Hells Kitchen.
Wow, this is the longest version of Lu Rou Fan I know of. It's better be good! BTW, don't forget to add hard boiled eggs while you braise!!!
More Eric! What a great guy!