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

  • scallions
  • shallots
  • dry sherry
  • five-spice powder
  • garlic
  • rice vinegar
  • ground pork
  • grapeseed oil
  • cooked rice
  • reduced salt soy sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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