Lu rou fan from Bowls and Broths: Build a Bowl of Flavour From Scratch, with Dumplings, Noodles, and More (page 152) by Pippa Middlehurst

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Notes about this recipe

  • Bessp on August 10, 2025

    This was quite tasty, with a lovely complex flavor and beautifully soft and gelatinous meat. The sauce didn't thicken during the 2 and a bit hours on the stove, so I took the lid off and reduced it over high heat until it was thick and glossy. I served with rice and roasted broccoli. There ended up being a lot of fat on top, so next time I'll probably make it ahead of time so I can cool it and scoop the fat off the top.

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