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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":432,"serveWith":440,"variations":442,"ingredients":452,"instructions":523,"pronunciation":552,"substitutions":553,"slug":569,"title":570,"shortTitle":571,"nativeName":572,"countrySlug":573,"region":574,"baseServings":468,"prepMinutes":477,"cookMinutes":575,"difficulty":576,"course":577,"diet":579,"mainIngredients":581,"images":582,"keywords":592,"publishedAt":600,"updatedAt":600,"authorSlug":601,"summary":602,"localeSlug":569,"alternates":603},[394,397,400,403,406,409],{"answer":395,"question":396},"They are often the same dish under different regional names. In northern Taiwan, lu rou fan means finely diced braised pork belly over rice; in the south, that dish is usually called rou zao fan and lu rou fan refers to larger chunks of red-braised belly. Ordering by description rather than by name avoids the confusion entirely.","What is the difference between lu rou fan and rou zao fan?",{"answer":398,"question":399},"You can, and the result is edible, but it is a noticeably different dish. Grinding crushes the fat so it renders out into a greasy layer rather than staying suspended as soft cubes, and the sauce turns grainy. If you must use mince, choose a coarse grind with high fat content and shorten the braise to about 45 minutes.","Can I use ground pork instead of dicing it myself?",{"answer":401,"question":402},"Either the pot boiled instead of simmering, which breaks the fat out of the meat too fast, or the belly was unusually fatty. Both are easy to fix: chill the finished braise, lift off the solid fat cap, keep a spoonful or two of it to stir back in for flavour, and discard the rest.","Why is my braise greasy on top?",{"answer":404,"question":405},"No, and plenty of Taiwanese cooks use only a star anise or two rather than the ground blend. Five-spice is assertive — a quarter teaspoon too much and the braise tastes of liquorice and cinnamon instead of pork. Start small, taste at the end, and add more only if the sauce feels one-dimensional.","Do I have to use five-spice?",{"answer":407,"question":408},"Peel them, prick nothing, and let them sit in the braising liquid off the heat for at least an hour or overnight in the fridge, turning them once or twice. Eggs floating with one side above the sauce end up two-toned, so use a container narrow enough to keep them submerged.","How do I get the eggs to take on colour evenly?",{"answer":410,"question":411},"Short-grain japonica rice, the same type used in Taiwan and Japan, cooked slightly firm. Its stickiness holds the sauce without dissolving. Long-grain jasmine rice works in a pinch but the separate grains let the sauce run to the bottom of the bowl.","What rice should I serve with it?",[413,414,415,416,417,418],"Freeze the pork belly for 30 minutes before cutting. Firm fat dices cleanly into neat cubes; room-temperature belly smears under the knife.","Aim for roughly half fat and half lean. Too lean and the sauce never gets silky; all fat and it is unpleasant to eat by the spoonful.","Buy fried shallots in a tub if you can — Taiwanese and Thai brands are excellent — but fry your own once to understand why the oil matters as much as the crisp bits.","Do not let the braise boil. A bare simmer keeps the cubes intact; a hard bubble breaks the fat out into a greasy slick on top.","Season the sauce at the very end, after it has reduced. Soy sauce concentrates dramatically and a bowl that tasted right at minute ten will be too salty at minute ninety.","Serve it over short-grain Taiwanese or Japanese rice, cooked slightly on the firm side, so the grains hold up under the sauce instead of turning to porridge.","🍚","Take fatty pork belly, cut it by hand into pieces about the size of a fingernail, and let it simmer in soy sauce, rice wine and a handful of crisp fried shallots until the fat has gone soft and the sauce clings to a spoon. That is lu rou fan, and it is served in a small bowl over rice, usually with a soy-braised egg and a few slices of pickled cucumber on the side. The flavour is savoury first, gently sweet second, with five-spice and white pepper somewhere behind — rich enough that a modest scoop is the correct portion. Taiwanese people eat it at breakfast, at midnight, and at every meal in between.","Nobody can point to an inventor, and Taiwanese food writers generally do not try. Lu rou fan is what happens when a frugal kitchen has more pork fat than pork, more rice than anything, and a lu pot — a standing braise of soy sauce, sugar, rice wine and spices that is topped up and reused rather than made fresh. Cheap cuts and trim go into it, come out glossy and deeply seasoned, and get stretched over a bowl of rice that costs almost nothing. The dish belongs to the same working-class logic as the fried shallots stirred into it: shallots are fried in lard, the crisp bits and the perfumed oil are both kept, and nothing is wasted.\n\nThere is a naming argument that catches out visitors. In the north, lu rou fan means finely diced or minced pork belly over rice, and a bowl of chunked, red-braised pork belly is called kong rou fan. Travel south to Tainan or Kaohsiung and lu rou fan often refers to the chunky version, while the minced one is sold as rou zao fan. Order confidently in the wrong city and you will get a different dish than the one in your head. Both camps agree on one thing: the pork should be cut by hand, not ground, because grinding crushes the fat and the finished sauce turns muddy instead of separating into distinct soft cubes.\n\nIt is also the country's most reliable measuring stick. Convenience stores sell it, night market stalls that sell nothing else run for decades on it, and the bian dang — the Taiwanese lunchbox — is built around a scoop of it. When Taiwanese people abroad describe missing home food, this bowl comes up more often than anything else on the island, which is a strange fate for a dish made from the parts of the pig nobody wanted.","Lu rou fan keeps 5 days refrigerated and is unquestionably better on day two, once the fat has set and been stirred back in. It freezes for 3 months; portion it flat in bags so it thaws quickly. Reheat in a pan over low heat with a splash of water to loosen the sauce, and cook fresh rice — reheated rice under this sauce goes gluey. Braised eggs should be eaten within 3 days and stored submerged in the sauce so they keep colouring.",[424,425,426,427],"Hand-diced belly rather than mince, so the finished sauce is made of distinct soft cubes instead of grainy paste.","Renders the pork first and fries the shallots in its own fat, which is where the deep, roasted aroma comes from.","A caramel step with rock sugar gives real mahogany colour without leaning on a bottle of dark soy.","Braises the eggs in the same pot, so the whole meal comes out of one pan in ninety unattended minutes.",[429,430,431],"Heavy saucepan or small Dutch oven with a lid","Sharp chef's knife","Rice cooker or saucepan for the rice",{"fat":433,"carbs":434,"fiber":435,"sugar":436,"sodium":437,"protein":438,"calories":439,"estimated":8},36,62,2,9,1500,30,690,[441],"A soy-braised egg, blanched greens with garlic and shallot oil, pickled cucumber or daikon, and a small bowl of clear soup alongside.",[443,446,449],{"name":444,"description":445},"Kong rou fan","The chunky cousin: pork belly cut into thick slabs, red-braised in the same liquid until wobbling, and laid over rice in one or two pieces instead of spooned.",{"name":447,"description":448},"With dried shiitake","Rehydrated shiitake diced small and braised alongside the pork, with the soaking water added to the pot — deeper and earthier, and common in home versions.",{"name":450,"description":451},"Meat-free lu fan","Taiwan's vegetarian Buddhist restaurants braise diced pressed tofu and shiitake stems in the same soy, five-spice and shallot liquid, finished with sesame oil instead of pork fat.",[453,459,463,467,472,476,480,485,488,491,494,498,503,506,509,513,517,520],{"qty":454,"ref":455,"name":456,"unit":457,"group":458},700,"pork-belly","skinless pork belly, in 1 cm dice","g","For the braise",{"qty":460,"name":461,"unit":462,"group":458},1,"neutral oil","tbsp",{"qty":464,"name":465,"note":466,"unit":457,"group":458},60,"crisp fried shallots","plus 1 tbsp of the shallot oil if your jar has any",{"qty":468,"ref":469,"name":470,"unit":471,"group":458},4,"garlic","garlic, finely chopped","clove",{"qty":473,"ref":474,"name":475,"unit":457,"group":458},15,"ginger","fresh ginger, finely chopped",{"qty":477,"ref":478,"name":479,"unit":457,"group":458},25,"brown-sugar","rock sugar, or brown sugar",{"qty":481,"ref":482,"name":483,"unit":484,"group":458},90,"soy-sauce","light soy sauce","ml",{"qty":460,"name":486,"note":487,"unit":462,"group":458},"dark soy sauce","for colour only",{"qty":489,"name":490,"unit":484,"group":458},100,"Shaoxing or Taiwanese rice wine",{"qty":492,"name":493,"unit":484,"group":458},400,"water",{"qty":435,"ref":495,"name":496,"unit":497,"group":458},"star-anise","star anise","piece",{"qty":499,"ref":500,"name":501,"unit":502,"group":458},0.5,"five-spice","five-spice powder","tsp",{"qty":499,"ref":504,"name":505,"unit":502,"group":458},"white-pepper","ground white pepper",{"qty":468,"ref":507,"name":508,"unit":497,"group":458,"optional":8},"dried-mushrooms","dried shiitake, soaked and diced",{"qty":468,"ref":510,"name":511,"unit":497,"group":512},"eggs","eggs, soft-boiled 8 minutes and peeled","For the eggs",{"qty":492,"ref":514,"name":515,"unit":457,"group":516},"short-grain-rice","short-grain rice, cooked","To serve",{"qty":460,"ref":518,"name":519,"unit":497,"group":516,"optional":8},"cucumber","cucumber, sliced and quick-pickled",{"qty":435,"ref":521,"name":522,"unit":462,"group":516,"optional":8},"cilantro","coriander leaves, or sliced scallion",[524,527,532,536,539,543,546,549],{"text":525,"title":526},"Firm the pork belly in the freezer for 30 minutes, then slice it into 1 cm strips and cut those across into rough 1 cm cubes. Do not aim for perfection — uneven pieces melt into the sauce at different rates, which is exactly the texture you want.","Dice the pork",{"tip":528,"text":529,"title":530,"timerSeconds":531},"Wait for actual browning. If the pork is only grey and steaming, the finished braise will taste flat no matter how long it cooks.","Heat the oil in a heavy saucepan over medium heat and add {qty:pork-belly} of diced pork. Cook for 8–10 minutes, stirring now and then, until the fat has run out and the lean edges are browned and catching on the base of the pan. Spoon off all but about 2 tablespoons of the rendered fat.","Render and brown",540,{"tip":533,"text":534,"title":535,"timerSeconds":481},"Caramel goes from amber to acrid in seconds. If it smells sharp or smoky, start this step again — bitter caramel cannot be rescued.","Push the pork to one side, add the sugar to the hot fat and let it melt without stirring until it turns the colour of weak tea and smells faintly of toffee — 60 to 90 seconds. Immediately stir it through the pork so every cube is coated before it can darken further.","Caramelise the sugar",{"text":537,"title":538},"Stir in the garlic, ginger and half the fried shallots and cook for 30 seconds until fragrant. Pour in the rice wine, let it bubble away for a minute, then add both soy sauces, the water, star anise, five-spice, white pepper and the shiitake if using.","Add aromatics and liquid",{"text":540,"title":541,"timerSeconds":542},"Bring to a boil, then drop the heat until the surface barely trembles. Cover with the lid ajar and simmer for 75–90 minutes, stirring every 20 minutes, until the pork cubes are completely soft and the sauce has reduced by about half and coats the back of a spoon.","Braise gently",5400,{"text":544,"title":545,"timerSeconds":437},"Slip the peeled boiled eggs into the pot for the last 25 minutes, rolling them occasionally so they colour evenly. Lift them out once they are an even chestnut brown all over, with no pale patches left where they rested against the pan.","Braise the eggs",{"text":547,"title":548},"Stir in the remaining fried shallots and the shallot oil, then taste. The sauce should be intensely savoury with a clear sweet edge and just enough salt to season plain rice. Loosen with a splash of water if it has gone past syrupy, or simmer uncovered a few minutes more if it is thin.","Finish the sauce",{"text":550,"title":551},"Fill each bowl two-thirds with hot rice and spoon over a generous ladle of pork and sauce — about a quarter of the pan per person. Halve a braised egg onto each bowl, add pickled cucumber and a few coriander leaves, and eat while the rice is still steaming.","Serve in small bowls","loo row fahn",[554,558,562,565],{"note":555,"swap":556,"original":557},"Shoulder alone comes out dry and stringy. You need visible fat in the dice — the softness of the finished sauce comes entirely from rendered pork fat.","Pork shoulder plus 100 g of diced back fat or lardons","Pork belly",{"note":559,"swap":560,"original":561},"Fried onion is sweeter and coarser but works. Add it earlier than you would fried shallots so it has time to soften into the sauce.","Crispy fried onions, or a large shallot sliced thin and fried in oil until golden","Fried shallots",{"note":563,"swap":564,"original":490},"Skipping the wine entirely leaves the braise flat and slightly porky; something with a little acidity and aroma is worth using.","Dry sherry, or an extra 100 ml of water with 1 tsp rice vinegar",{"note":566,"swap":567,"original":568},"Rock sugar gives a cleaner sweetness and a glossier finish, but ordinary sugar caramelises the same way. Use slightly less if it is brown sugar.","Brown sugar or granulated sugar","Rock sugar","lu-rou-fan","Lu Rou Fan (Taiwanese Braised Pork Rice)","Lu Rou Fan","滷肉飯","taiwan","Taipei",95,"easy",[578],"main",[580],"dairy-free",[455,482,500,514],[583,586,588,590],{"alt":584,"src":585},"Small bowl of Taiwanese lu rou fan, glossy diced braised pork belly over white rice with a halved soy-braised egg","\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero.jpg",{"alt":584,"src":587},"\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero-16x9.jpg",{"alt":584,"src":589},"\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero-1x1.jpg",{"alt":584,"src":591},"\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero-4x3.jpg",[593,594,595,596,597,598,599],"lu rou fan","braised pork rice","taiwanese","pork belly","soy braise","rice bowl","minced pork","2026-08-21","dishroute-kitchen","Hand-diced pork belly simmered slowly with soy sauce, rice wine, fried shallots and five-spice until glossy and sticky, then spooned over hot rice with a soy-braised egg.",{"en":604},"\u002Frecipe\u002Flu-rou-fan",{"items":606,"total":863,"page":460,"limit":888,"hasMore":889},[607,640,675,705,734,744,772,801,829,856],{"slug":608,"title":609,"shortTitle":610,"nativeName":611,"countrySlug":573,"region":612,"baseServings":468,"prepMinutes":438,"cookMinutes":613,"difficulty":614,"course":615,"diet":616,"mainIngredients":617,"images":622,"keywords":632,"publishedAt":600,"updatedAt":600,"authorSlug":601},"danzai-noodles","Danzai Mian (Tainan Peddler's Noodles)","Danzai Mian","擔仔麵","Tainan",80,"medium",[578],[580],[618,619,620,621],"shrimp","ground-pork","egg-noodles","dried-shrimp",[623,626,628,630],{"alt":624,"src":625},"Small bowl of Tainan danzai noodles with dark minced pork, a whole shrimp, bean sprouts and coriander in shrimp broth","\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero-1x1.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero-4x3.jpg",[633,634,635,636,637,638,639],"danzai mian","taiwanese noodles","tainan","shrimp broth","minced pork noodles","xiaochi","street food",{"slug":641,"title":642,"shortTitle":643,"nativeName":644,"romanized":645,"countrySlug":573,"region":646,"baseServings":647,"prepMinutes":648,"cookMinutes":649,"restMinutes":464,"difficulty":614,"course":650,"diet":652,"mainIngredients":655,"images":659,"keywords":669,"publishedAt":600,"updatedAt":600,"authorSlug":601},"taiwanese-pineapple-cake","Feng Li Su (Taiwanese Pineapple Shortcake)","Feng Li Su","鳳梨酥","feng li su","Taichung and the southern pineapple belt",16,40,75,[651],"dessert",[653,654],"vegetarian","nut-free",[656,657,658],"pineapple","butter","flour",[660,663,665,667],{"alt":661,"src":662},"Square Taiwanese pineapple cakes on a plate, one broken open to show the dense amber pineapple jam inside the crumbly pastry","\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero-1x1.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero-4x3.jpg",[645,670,671,672,673,674,573],"pineapple cake","taiwanese pastry","pineapple shortcake","gift box sweets","teahouse snack",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"romanized":680,"countrySlug":573,"region":681,"baseServings":468,"prepMinutes":682,"cookMinutes":683,"restMinutes":481,"difficulty":614,"course":684,"diet":686,"mainIngredients":687,"images":689,"keywords":699,"publishedAt":600,"updatedAt":600,"authorSlug":601},"gua-bao","Gua Bao (Taiwanese Steamed Pork Belly Bun)","Gua Bao","割包","gua bao","Island-wide, strongest in Taipei night markets",45,105,[685],"street-food",[],[455,658,688,482],"peanuts",[690,693,695,697],{"alt":691,"src":692},"Two folded Taiwanese gua bao buns filled with glossy braised pork belly, pickled mustard greens, crushed peanuts and coriander","\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero-1x1.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero-4x3.jpg",[680,700,701,702,703,704,573],"taiwanese street food","pork belly bun","tiger bites pig","steamed bun","night market",{"slug":706,"title":707,"shortTitle":708,"nativeName":709,"countrySlug":573,"region":710,"baseServings":468,"prepMinutes":477,"cookMinutes":473,"restMinutes":711,"difficulty":614,"course":712,"diet":713,"mainIngredients":714,"images":718,"keywords":728,"publishedAt":600,"updatedAt":600,"authorSlug":601},"hakka-stir-fry","Kejia Xiao Chao (Hakka Stir-Fry with Dried Squid)","Kejia Xiao Chao","客家小炒","Hsinchu and Miaoli",240,[578],[580],[455,715,716,717],"squid","tofu","celery",[719,722,724,726],{"alt":720,"src":721},"Hakka stir-fry of dried squid strips, crisp pork belly, pressed tofu and celery in a dark soy glaze","\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero-1x1.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero-4x3.jpg",[729,730,731,595,596,732,733],"kejia xiao chao","hakka stir-fry","dried squid","pressed tofu","hakka cuisine",{"slug":569,"title":570,"shortTitle":571,"nativeName":572,"countrySlug":573,"region":574,"baseServings":468,"prepMinutes":477,"cookMinutes":575,"difficulty":576,"course":735,"diet":736,"mainIngredients":737,"images":738,"keywords":743,"publishedAt":600,"updatedAt":600,"authorSlug":601},[578],[580],[455,482,500,514],[739,740,741,742],{"alt":584,"src":585},{"alt":584,"src":587},{"alt":584,"src":589},{"alt":584,"src":591},[593,594,595,596,597,598,599],{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":573,"region":574,"baseServings":468,"prepMinutes":477,"cookMinutes":749,"difficulty":614,"course":750,"diet":752,"mainIngredients":753,"images":756,"keywords":766,"publishedAt":600,"updatedAt":600,"authorSlug":601},"taiwanese-beef-noodle-soup","Niu Rou Mian (Taiwanese Braised Beef Noodle Soup)","Niu Rou Mian","牛肉麵",195,[751],"soup",[580],[754,755,482,495],"beef-shank","doubanjiang",[757,760,762,764],{"alt":758,"src":759},"Deep bowl of Taiwanese beef noodle soup with braised shank, wheat noodles, bok choy and pickled mustard greens in dark red broth","\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero-1x1.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero-4x3.jpg",[767,768,595,769,755,770,771],"beef noodle soup","niu rou mian","braised beef","noodle soup","taipei",{"slug":773,"title":774,"shortTitle":775,"nativeName":776,"countrySlug":573,"region":777,"baseServings":435,"prepMinutes":778,"cookMinutes":473,"difficulty":614,"course":779,"diet":780,"mainIngredients":782,"images":785,"keywords":795,"publishedAt":600,"updatedAt":600,"authorSlug":601},"taiwanese-oyster-omelette","O-a-tsian (Taiwanese Oyster Omelette)","O-a-tsian","蚵仔煎","West-coast oyster country and night markets nationwide",20,[685],[781,580],"pescatarian",[783,510,784],"oysters","bok-choy",[786,789,791,793],{"alt":787,"src":788},"Taiwanese oyster omelette with crisp frilled edges and glossy pink sauce poured over egg, oysters and green leaves","\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero.jpg",{"alt":787,"src":790},"\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero-16x9.jpg",{"alt":787,"src":792},"\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero-1x1.jpg",{"alt":787,"src":794},"\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero-4x3.jpg",[796,797,798,799,783,639,800],"oyster omelette","o-a-tsian","taiwanese night market","sweet potato 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layers","\u002Fimages\u002Frecipes\u002Ftaiwanese-scallion-pancake\u002Fhero.jpg",{"alt":843,"src":846},"\u002Fimages\u002Frecipes\u002Ftaiwanese-scallion-pancake\u002Fhero-16x9.jpg",{"alt":843,"src":848},"\u002Fimages\u002Frecipes\u002Ftaiwanese-scallion-pancake\u002Fhero-1x1.jpg",{"alt":843,"src":850},"\u002Fimages\u002Frecipes\u002Ftaiwanese-scallion-pancake\u002Fhero-4x3.jpg",[834,852,853,854,639,855,573],"taiwanese scallion pancake","flaky flatbread","taiwanese breakfast","spring onion",{"slug":857,"title":858,"shortTitle":859,"nativeName":860,"romanized":861,"countrySlug":573,"region":862,"baseServings":435,"prepMinutes":863,"cookMinutes":864,"restMinutes":778,"difficulty":576,"course":865,"diet":867,"mainIngredients":869,"images":872,"keywords":882,"publishedAt":600,"updatedAt":600,"authorSlug":601},"bubble-tea","Zhen Zhu Nai Cha (Taiwanese Bubble Milk Tea)","Zhen Zhu Nai Cha","珍珠奶茶","zhen zhu nai cha","Taichung and Tainan",10,35,[866],"drink",[653,868,654],"gluten-free",[870,871,478],"tapioca-starch","milk",[873,876,878,880],{"alt":874,"src":875},"Tall glass of Taiwanese bubble milk tea with dark tapioca pearls settled at the bottom and brown sugar streaking the sides","\u002Fimages\u002Frecipes\u002Fbubble-tea\u002Fhero.jpg",{"alt":874,"src":877},"\u002Fimages\u002Frecipes\u002Fbubble-tea\u002Fhero-16x9.jpg",{"alt":874,"src":879},"\u002Fimages\u002Frecipes\u002Fbubble-tea\u002Fhero-1x1.jpg",{"alt":874,"src":881},"\u002Fimages\u002Frecipes\u002Fbubble-tea\u002Fhero-4x3.jpg",[883,884,861,885,886,887,573],"bubble tea","boba","tapioca pearls","milk tea","brown sugar boba",24,false,1788563778418]