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Quick Lu Rou Fan Bento
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Cut the molokhia for the green garnish and the ginger. Slice the ginger with the skin on, then cut it into julienne strips, and chop the molokhia.
Ingredients for this step
Ginger
to taste
Molokhia
to taste
0:43
~3 min
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Ingredients
1
Cut the molokhia for the green garnish and the ginger. Slice the ginger with the skin on, then cut it into julienne strips, and chop the molokhia.
Ginger to taste
Molokhia to taste
0:43
~3 min
2
Remove the core from the 1/2 onion and peel off the skin with a knife. Slice it as thinly as possible to shorten the simmering time, then cut the slices in half lengthwise.
1:17
~4 min
3
Peel the shell off the boiled egg. Cut 200g of sliced pork belly into bite-sized pieces. They can be on the larger side since they shrink as they simmer.
2:20
~3 min
4
Heat a 20cm frying pan, add the pork belly while separating the pieces, and stir-fry. No oil is needed since the pork releases its own fat.
3:03
~3 min
5
Once the fat renders out, add the ginger and continue stir-frying.
4:12
~2 min
6
Add the onion and stir-fry thoroughly until it turns translucent and lightly browned.
4:43
~4 min
7
Add 100cc of water, then add 2 tablespoons sake, 1 tablespoon sugar, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1/2 tablespoon vinegar in that order.
5:50
~1 min
8
Add about 3 shakes of five-spice powder. Adjust the amount to taste.
6:46
9
Add the boiled egg and reduce the sauce, rolling the egg around while spooning the sauce over it.
7:05
~5 min
10
Once the sauce has reduced, add the molokhia for greenery and simmer briefly. There is no need to boil it separately.
8:43
~2 min
11
Take out the boiled egg and cut it with a thread for a clean cross-section. A knife works too.
9:35
~1 min
12
Pack the rice into the bento box, top with the pork belly and onion, and spoon plenty of the sauce over it. Add the egg, the greens, and the beni shoga to finish. Rest the lid at an angle until the food has cooled down, then close it tightly once cool.
9:55
~3 min
1
Step 1
Cut the molokhia for the green garnish and the ginger. Slice the ginger with the skin on, then cut it into julienne strips, and chop the molokhia.
Ginger
to taste
Molokhia
to taste
2
Step 2
Remove the core from the 1/2 onion and peel off the skin with a knife. Slice it as thinly as possible to shorten the simmering time, then cut the slices in half lengthwise.
Onion
1/2 piece
3
Step 3
Peel the shell off the boiled egg. Cut 200g of sliced pork belly into bite-sized pieces. They can be on the larger side since they shrink as they simmer.
Sliced pork belly
200g
Boiled egg
1 piece
4
Step 4
Heat a 20cm frying pan, add the pork belly while separating the pieces, and stir-fry. No oil is needed since the pork releases its own fat.
Sliced pork belly
200g
5
Step 5
Once the fat renders out, add the ginger and continue stir-frying.
Sliced pork belly
200g
Ginger
to taste
6
Step 6
Add the onion and stir-fry thoroughly until it turns translucent and lightly browned.
Sliced pork belly
200g
Onion
1/2 piece
Ginger
to taste
7
Step 7
Add 100cc of water, then add 2 tablespoons sake, 1 tablespoon sugar, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1/2 tablespoon vinegar in that order.
Water
100cc
Sake
2 tablespoons
Sugar
1 tablespoon
Soy sauce
1 tablespoon
Oyster sauce
1 tablespoon
Vinegar
1/2 tablespoon
8
Step 8
Add about 3 shakes of five-spice powder. Adjust the amount to taste.
Five-spice powder
3 shakes
9
Step 9
Add the boiled egg and reduce the sauce, rolling the egg around while spooning the sauce over it.
Boiled egg
1 piece
10
Step 10
Once the sauce has reduced, add the molokhia for greenery and simmer briefly. There is no need to boil it separately.
Molokhia
to taste
11
Step 11
Take out the boiled egg and cut it with a thread for a clean cross-section. A knife works too.
Boiled egg
1 piece
12
Step 12
Pack the rice into the bento box, top with the pork belly and onion, and spoon plenty of the sauce over it. Add the egg, the greens, and the beni shoga to finish. Rest the lid at an angle until the food has cooled down, then close it tightly once cool.
Sliced pork belly
200g
Onion
1/2 piece
Molokhia
to taste
Boiled egg
1 piece
Cooked rice
1 serving
Beni shoga (red pickled ginger)
to taste
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