Rou Zao Fan, Because Even You Can Make Asian Food

Easy, 30 minutes, hearty, and comforting, this recipe is perfect for making on repeat. The Taiwanese flavors in this recipe are a spot-on way to show love to your family and friends.

What is Rou Zao Fan?

I know what most of you are thinking. I can’t even pronounce that, how am I supposed to cook it? But it’s WAY easier than you may think.

Rou Zao Fan is a Taiwanese home-style meal consisting of minced pork cooked in salty, and savory sauce loaded with soy sauce, oyster sauce (arguably two of the moment flavorful pantry staples, up there with fish sauce and miso), and a pinch of five spice powder.

And since most of us have plenty of meals left, you might as well try something new. Rou Zao Fan is easily one of the most user-friendly Asian dishes out there, so if you (like many people) are clueless about the cuisines across the East, this recipe is perfect for you.

You may have realized this dish is similar to Lu Rou Fan and Hong Shao Rou. Each one uses pork and red braising (possibly the best all-purpose braising method on earth), but there are a few differences. Rou Zao Fan happens to be the easiest, fastest, and healthiest of them all!

Ingredients for Rou Zao Fan

Pork Butt – You can use pre-ground pork, but a coarser texture is preferred, so I pulse pork butt in a food processor or use a cleaver, which provides a better texture and mouthfeel (per the Woks of Life)

Shallots – Shallots are a traditional aromatic used in this recipe.

Ginger – Fresh, finely minced ginger, not dried.

Garlic – I don’t have to explain this one.

Shiitake – I use dried shiitake and rehydrate them overnight. Don’t get rid of the soaking water, it can be used to braise the pork!

Shaoxing Wine – You can buy Shaoxing wine from most Asian grocery stores, Amazon, or Weee. If you need a quick substitute, dry sherry is your best bet (link).

Soy Sauce – The main seasoning for red-braising.

Dark Soy Sauce – This molasses-ey ingredient brings a richer color to Rou Zao Fan. You can substitute it with regular soy sauce, but the color will differ.

Oyster Sauce – In the words of Bill Leung’s father, “If you want to make any dish taste better, just add oyster sauce.” (The Woks of Life). I usually use vegetarian oyster sauce, because my dad has a seafood allergy.

Sugar – Rock sugar is the best and gives red braised dishes glossiness, but granulated sugar works.

Five Spice Powder – This combination of star anise, cinnamon, Szechuan pepper, fennel seeds, and cloves is a defining feature of Taiwanese food (link to website).

Stock – I use a pork homemade pork stock from the bone removed from the pork butt, along with the soaking liquid from the shiitake mushrooms. If needed, you can also use water.

Scallions – Stir-fry the white parts before adding the liquid, and the greens as a garnish.

Boiled Eggs – I’ve found that medium 10-minute eggs work best in this recipe. You want firm yolk, but if you go longer than ten minutes, they’ll overcook in the sauce.

How to Make Rou Zao Fan

Step 1 – Saute Aromatics

Heat your wok until blazing hot, then add a drizzle of oil

followed by minced ginger, minced garlic, scallion whites, and shiitake. Do not let your eyes off this, because if you do, you’ll have to throw this away and start all over, we don’t want that.

Step 2 – Brown the Pork

Quickly add the minced pork and a little more oil to the wok.

Cook undisturbed for about 1 minute while the wok reheats.

Once the pork is browned on the bottom, flip all the pork, use a spatula to break up the pork, and cook for 1-2 minutes.

Add white pepper and five spice, then stir-fry for 1 more minute.

Step 3 – Deglaze and Braise

After stir-frying your pork with the aromatics until brown and crisped on the exterior, deglaze with Shaoxing and begin the red braise with the following ingredients: Light soy sauce, dark soy sauce, oyster sauce, sugar, and 1 cup of pork stock and shiitake soaking water.

Bring to a boil, then cook uncovered for about 10 minutes on medium heat.

Step 4 – Braise Eggs

After 10 minutes add the eggs, cover, and cook for five minutes.

After five minutes, flip the eggs, cover, and cook for 5 more minutes.

Step 5 – Garnish and Serve

Once you have a luscious sauce, eggs infused with that addictive, salty, sweet, and umami flavor, take the meat off the heat and transfer to bowls with rice and a garnish of scallion greens. Halve the eggs and serve one egg per bowl.

Like Rou Zao Fan? Want More Quick and Easy Recipes?

Luckily, I am a busy man addicted to good food (especially Asian food). These recipes get me through busy nights and early mornings.

• 25-Minute Chicken Congee
• How to Cook 10-Minute Easy Egg Fried Rice
• Shogayaki Donburi (Japanese Ginger Pork Rice Bowls

Ingredients

• 1 1/2 lbs. pork butt, (coarsely minced with a food processor or cleaver)
• 4 cloves of garlic, minced
• The white part of 1 bunch of scallions, cut into 1-inch long pieces
• 2 tablespoons of ginger, minced
• 1 shallot, minced
• 2 tbsp. of oil 
• 2 tbsp. of Shaoxing wine
• 3 tbsp. of soy sauce
• 1 1/2 tbsp. of dark soy sauce
• 2 tbsp. of oyster sauce
• 2 1/2 tbsp. of sugar
• ½ tsp. of five spice powder
• ½ tsp. of white pepper
• Shiitake soaking water and pork stock (can substitute water), 1 cup in total
• Scallion greens, thinly sliced, for garnish

Directions

1. Heat your wok until blazing hot, then add a drizzle of oil followed by minced ginger, minced garlic, scallion whites, and shiitake. Stir-fry for 15-30 seconds
2. Quickly add the minced pork and a little more oil to the wok. Cook undisturbed for about 1 minute while the wok reheats, then use a spatula or a wooden spoon to break the meat up.
3. Once the pork is browned on the bottom, flip all the pork, cook for 1 minute, add white pepper and five spice powder, then stir-fry for 1 more minute.
4. Deglaze with Shaoxing, and begin the red braise with the following ingredients: light soy sauce, dark soy sauce, oyster sauce, sugar, and 1 cup of pork stock and shiitake soaking water.
5. Bring to a boil, then cook uncovered for about 10 minutes on medium heat.
6. After 10 minutes add the boiled eggs, cover, and cook for five minutes.
7. After five minutes, flip the eggs, cover, and cook for 5 more minutes.
8. Take the Rou Zao Fan off the heat and transfer to bowls with rice and a garnish of scallion greens. Halve the eggs and serve one egg per bowl.