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    Home » Cuisine » Asian » Chinese

    Taiwanese Meat Sauce over Rice (lo bah png)

    Published: Jun 25, 2009 · Modified: Oct 27, 2014 by Jennifer Che

    _MG_1448

    "Lo bah bng," a meat sauce made of ground pork cooked in soy sauce with shallots and spices, is very classic Taiwanese home cooking. Whenever I have this, I am reminded of the food my mom used to make.

    It's surprisingly easy to make - just takes time on the stove.

    This recipe is adapted from Homestyle Cooking of Taiwan by members of NATWA

    Ingredients
    2 dried black mushrooms
    5 shallots, minced
    ½ lb ground pork
    1 t rice wine
    ½ cup soy sauce
    2 cups water
    1 t sugar
    ½ t 5-spice powder
    6 cups rice (cooked)

    Soak the mushrooms in hot water until soft. Meanwhile, mince the shallots. I used a food processor, which made it a lot easier. When mushrooms are soft, slice them into thin pieces.

    Add 1 T of vegetable oil to a wok and put on medium high heat. When the oil is hot, add shallots and stir fry for about 1-2 minutes, until they start to brown a lot.

    Add mushrooms and ground pork. Stir fry until the pork is cooked. Add rice wine, soy sauce, water, sugar, and 5-spice powder.

    Let it simmer for 1 hour.

    Ladle out the meat mixture and pour over rice.

    There will be a lot of excess liquid. Leave that in the pot. You can optionally mix the meat sauce together with rice as well and garnish with some scallions and red pepper flakes.

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    Trackbacks

    1. Erica Chu-s Her Food: Happy Chinese New Year | Penn Appétit says:
      February 24, 2015 at 8:39 pm

      […] seems like we won’t be able to buy this on Amazon (how is this possible). So, I have acquired the recipe from Jen Che’s “Tiny Urban […]

      Log in to Reply
    2. Night Market Harvard Square - Tiny Urban Kitchen says:
      May 27, 2015 at 11:57 pm

      […] ever had one on the streets of Taiwan). It’s definitely richer and more decadent than the version I make at home, but it’s very good. Bryan really liked the addition of the egg on top, and told me I […]

      Log in to Reply
    3. Totoro Eggs - Tiny Urban Kitchen says:
      October 23, 2015 at 10:13 am

      […] and we have fun together. A typical menu I make often includes a subset of the following dishes: Taiwanese Meat Sauce over rice, Beef Noodle Soup, Three Cup Chicken, Tea Eggs, Chinese Chives + 5-spice Tofu, and stir […]

      Log in to Reply
    4. Chinese Braised Peanuts - Tiny Urban Kitchen says:
      April 1, 2016 at 1:12 am

      […] on several dishes that are healthy, easy to make in bulk, and store well for a week, dishes like Taiwanese meat sauce over rice, tea eggs, bok choy, and Korean spinach salad.  Occasionally, I’ll throw in something fun, […]

      Log in to Reply
    5. Cheng Banzhang Taiwanese Delicacy Lai Chi Kok - Tiny Urban Kitchen says:
      June 27, 2019 at 12:00 pm

      […] personally like to get the lunch box with Taiwanese meat sauce (滷肉飯), mostly because it is my comfort food and reminds me of home. The oyster pancakes are authentic and pretty good, though they don’t […]

      Log in to Reply
    6. Tiny Urban Kitchen is 10 Years Old! - Tiny Urban Kitchen says:
      October 1, 2019 at 12:00 pm

      […] Taiwanese Meat Sauce […]

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    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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