Taiwanese Meat Sauce over Rice (lo bah png)


“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

2 dried black mushrooms
5 shallots, minced
1/2 lb ground pork
1 t rice wine
1/2 cup soy sauce
2 cups water
1 t sugar
1/2 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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  1. says

    Do you think you could throw in some peeled hard boiled eggs into the braising liquid to make lu dan while you’re at it?

  2. Karen Chang says

    Looks yummy! It’d be great if you made your recipes available in “printable format” too (w/o pictures). the pictures do look yummy though!!

  3. says

    Hi Karen,
    Thanks for the suggestion. I’ll look into that as my next big project. It will probably be labor intensive, but I think well worth the effort. Thanks for the suggestion!

  4. says

    There used to be this joint across from campus that sold the best Taiwanese ground beef with rice and I loved it – I should try out this recipe… looking at your pictures is very nostalgic of those days.

  5. says

    Hi! So I know this comment is coming a bit late, considering your post is like.. a year old, but i’m going to be using this recipe tomorrow! 😀 i’m doing a test-run for a fundraising event! (: thanks so much! it looks SO good.

  6. Monkey says

    I sat salivating for half an hour before motivating to the grocery for shallots. I live in Fresno, CA where there is a decided dearth of real Chinese, let alone Taiwanese, food. I can’t thank you enough. Delicious.

  7. deopee says

    Great! I’ve been looking for a recipe like this since I tasted one in Taipei years ago. As I’ve not yet gone all the way thru your blog…perhaps there’s a recipe for shredded chicken on top of rice (with some sorta of sauce)? Then the pork dish where the cooking vessel is never washed?

  8. Jennifer Adams says

    Thank you for putting a recipe. I have been making this for about 8 years but when I got the recipe from my mom it was put this, this and this in and then its done. No measurements not time nothing. Hopefully this will allow me to make it so it comes out more consistently.

    • says

      I bet it would still be pretty good with onions. Shallots are milder and a bit more sweet than onions, so it might change the flavor a bit. I’m guessing it would still be pretty tasty though.

  9. says

    I’ve lived in Taiwan now for seven years and have eaten luroufan a lot…but always out. I think I’ll try to make this at home and see how it comes out. Thanks for sharing this recipe.


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