Taiwanese five-spice pork with rice (Lu rou fan) from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 43) by Christopher Kimball

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Notes about this recipe

  • ggcooks on December 28, 2025

    Great flavor.

  • SpatulaCity on November 07, 2024

    Delicious dish full of savoriness and flavor. Next time I’d reduce the sugar by a bit.

  • Lisentric on January 21, 2024

    This dish was very delicious! I actually visited an Asian market to buy the 5-spice blend. I noticed right away the aroma of this blend was so much more appealing/aromatic than the mass market blend I have used in the past and not been a fan of. I recommend sourcing a quality 5-spice blend if you are going to make this. Served it with rice and hard boiled egg as my soft boil was a fail! Nice and satisfying dinner.

  • clkandel on February 07, 2022

    Quite tasty, although I worry about the sodium level even using low sodium soy sauce.

  • et12 on December 01, 2020

    Rich, delicious with lots of flavour. The soft boiled eggs compliments it beautifully. Served with rice and the Sichuan broccoli recipe also from this book.

  • MollyB on August 23, 2019

    Quite good but very potent, with a strong umami punch. Even with low-sodium soy sauce, it was quite salty. (I thought a bit too salty, my husband thought it was great.) It definitely needs to be served with other foods with less assertive flavors; we did white rice and a cucumber salad, and that worked well.

  • mjperkins on August 09, 2019

    Nice and savory.

  • angrygreycat on February 05, 2019

    Made for dinner tonight with some trepidation, I have not been a fan of five-spice in the past, but I had a pot to use up in the pantry. This was very aromatic and tasty. The five-spice wasn't a problem for me, I believe because of the heavy use of sherry (over a cup) and sauce, along with shallot and garlic. The whole family enjoyed this quick tasty meal.

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