My boss has been making this dish for years. It is a filling dinner that is three things I love about weeknight meals. It’s quick, it’s cheap and everyone will eat it? It is called Lo Ba Bung, which is a Taiwanese Street Food. It has very few ingredients but all together it makes for a meal that is a perfect bite every time. I call it the Taiwanese Pork & Rice Bowl. I am eternally grateful to my boss for teaching it to me and letting me share it.
I’ll keep this one short and sweet.
Here is what you need:
- 2 lbs of Ground Pork
- 1 C of Soy Sauce (you can sub by using 1/2 C of Broth and 1/2 C Soy Sauce if you are concerned about sodium)
- 4 Shallots, Minced
- 2 hefty teaspoons of Chinese Five Spice Powder
- 6 Hard Boiled Eggs, Peeled
- 6 to 8 Dried Shitake Mushrooms, soaked in water (at least 1 Cup), reserve the water you soak the mushrooms in.
- 4 C of Cooked White Rice
This dish can be prepared in about 20 minutes. Here is what you do.
- Brown the shallots until they are a deep golden color.
- Add your ground pork and cook until no longer pink.
- Add your soy sauce and let the mixture simmer.
- Add the 2 t of Chinese Five Spice
- Rough chop the Shitake Mushrooms and add them and the water they soaked in to the pork.
- Add the hard boiled eggs to the mixture.
- Simmer for 10 to 15 minutes, stirring the eggs to turn them so each side soaks in the broth.
- Serve the meat mixture over rice with an egg per bowl.
This recipe is so fragrant and comforting. I love making it year round. It is especially delicious on a busy day when you just don’t have time to cook. I keep the ingredients on hand at all times so I can make it in a pinch. The key to making this recipe perfect is to invest in some high quality soy sauce and some good quality rice.
I know you will love this unique and delicious recipe.
For another easy meal check out my recipe for Taco Pasta