Thursday, April 02, 2009

Most Authentic Taiwanese Stewed Ground Pork ( Lo Ba )

If you've ever come to Taiwan, you'll find this menu in every local Chinese restaurant, no matter it is high class or road side one. I've been trying so many recipe, but none of them meet the authentic taste of traditional Taiwanese lo ba which is usually served with steamed white rice, a piece of stewed deep fried tofu, yellow preserved radish and it served in a clay bowl, topped with freshly chopped cilantro. Yumm...my favorite lunch, cheap and delicious, hahaa..yeah i love anything with "cheap" word in it. Lo ba literally mean stewed meat in Taiwanese/Hokkien. Lo= stew ba=meat, while in Mandarin it called lu rou.
Couple days ago, i watched TV show hosted by mr.blablah, i dont even know his name, but my sister say he is one of the best chef in Taiwan. He said that the secret condiment that usually taken down from lo ba recipe is the cinnamon powder. Lo ba won't have its authentic taste without cinnamon powder. So, here i go again, doing experiment and come up with the most authentic taste of lo ba ( i don't celebrate April's fool day, so don't worry about being fooled by me)

Recipe for Taiwanese Stewed Ground Pork

Ingredients:
650 gr ground pork (preferably with lots of fat)
1/3 cup sliced shallot
2 tbsp minced garlic
1/3 cup soy sauce
1/4 cup chinese rice wine
6 cups water
1/4 cup cooking oil
2 tbsp sugar
2 star anise
1 1/2 tsp cinnamon powder (or more to suit your taste)

-Heat oil, saute chopped shallot and garlic until fragrant, add star anise and ground cinnamon, stir well, add in ground pork and stir quickly to break the meat into small bits. Add soy sauce, sugar and rice wine, once the meat has changed color. Pour six cups of water and cover the pan, let it simmer for 2,5-3 hours.

9 comments:

Joy said...

Ooh, I can't wait to try this! My mom puts cinnamon in her beef and broccoli, and it really brings out flavor that you can only get at restaurants. Thanks!

Screamin' Mama said...

I found your blog through Rita. I'm trying to cook more asian food. This looks delicious!

Anonymous said...

does the star anise need chopping?

Anonymous said...

does the star anise need to be chopped?

Fanny Wijaya said...

Hi Joy, Screamin Mama, thanks for visit. Hello Anonymous, you don't have to chop the star anise.

Anonymous said...

this recipe is absolutely amazing, my mom used it and made a bowl of taiwanese rice that tasted just like the best place i could find in Hong Kong. Fanny, is it possible to prepare this dish without eating chunks of cinamon or star anise?

Fan W said...

Hello anonymous,
Use cinnamon powder instead and remove star anise once it done.

jfeng702 said...

I just made this and it is truly delicious, just like at my local tapioca express hahah... victory is mine!

thanks ! (:

jfeng702 said...

i used 5 spice powder instead of the star anise and the cinnamon, couldn't find them at the grocery store and the ingredient breakdown seemed similar enough

but when do you stop simmering? until there's a little bit of soup left? By an hour and a half all the soup was evaporated and i was left with a slightly burnt but still tasty lu rou.

 

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