Can someone elaborate on the type of fermented soy bean paste used? The soy paste (thick and a little on the sweet side) I use doesn't taste anything like miso, so I was wondering if I am thinking of a different type of soy bean paste.
Stewed Pork Over Rice (Lu Rou Fan)
This pork dish, which is meant to be served over rice, takes its distinctively briny flavor from a combination of dried shrimp, dried scallops, and dried mushrooms, all of which should be soaked separately in hot water for at least an hour to soften them. We featured this dish in Matt Gross's story "Taipei, Family Style" (April 2010).
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Credit: Christie Johnston
10 oz. ground pork, preferably
from the belly
1 1⁄3 cup fried minced shallots or onions
1⁄2 oz. small dried shrimp, soaked
and minced
5 small dried scallops (about 3⁄4 oz.),
soaked and shredded
4 dried mushrooms, such as
shiitake (about 3⁄4 oz.), soaked,
stemmed, and minced
1⁄4 cup fermented soybean paste or miso
2 small pieces rock sugar or 2 tsp. sugar
4 cups cooked rice, for serving
1. Heat oil in 12" skillet or wok over high heat. Add pork and cook, stirring occasionally, until cooked through. Add shallots, shrimp, scallops, and mushrooms and cook, stirring occasionally, until fragrant, about 2 minutes. Add soy paste and rock sugar; cook, stirring occasionally, until sugar has dissolved, about 2 minutes. Serve over rice.
SERVES 4 – 6
Ratings & Reviews (2)
caroliine, et al. This recipe is just faulty. Never have I ever seen/eaten lu rou fan made with fermented soy bean paste. The recipe calls for "dou ban jiang" 豆瓣酱, but it really should just be soy sauce + the additional ingredients listed. G'luck.
Stewed Pork Over Rice (Lu Rou Fan)
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