Tuesday, July 16, 2013

Lo Ba Bung (滷肉飯) - Taiwanese Minced Pork Over Rice

Lo Ba Bung  (滷肉飯) is a classic Taiwanese "comfort food" dish. It's both inexpensive and VERY quick to prepare, and, of course, tastes delicious. Minced pork is cooked in a searing hot wok with a handful of tasty yet simple flavorings, giving this dish a salty-sweet flavor, with the star anise and cinnamon lending a subtle exotic touch. 

Now, I've seen this recipe served both over rice or rice noodles, but I ALWAYS prefer it over rice. The rice absorbs all of the delicious juices from the pork and seems more comforting to me. The best part? It comes together in just a few minutes!

Lo Ba Bung  (滷肉飯) - Taiwanese Minced Pork Over Rice

adapted from Steamy Kitchen

1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup warm water
2 Tbsp sugar
2 Tbsp oil
1/2 small onion, minced
2 cloves garlic, minced
2 whole star anise
1 cinnamon stick
1 lb ground pork

Combine the soy sauce, rice vinegar, water and sugar in a small bowl. Whisk until combined.

Heat the oil in a skillet or wok over medium-high heat. Once hot, add the onion, garlic, star anise and cinnamon stick. Saute for 30 seconds or until fragrant.

Add the ground pork and break into small pieces while cooking until browned. Once browned, add the soy sauce mixture. Reduce the heat to medium-low and simmer for 5 minutes. Serve atop rice.


  1. wow... two days in a row! first tomato sandwich that soothes my southern soul, and now this, that soothes my asian-cravins. This would be good over rice noodles too! It's on my list! Thanks Julia!

    1. You're welcome, Angela!! I *do* make this over rice noodles sometimes, but I REALLY like it over rice since the rice will soak up all of those good juices :)

      Thanks so much for reading!!

  2. This looks delicious and so easy. I think pork is used in a lot of Asian dishes. Do you ever grind your own pork? If so, what cuts would you use? Thanks!

    1. I don't currently grind my own pork, though I hope to someday. I know some people use food processors to grind pork, but I think the creates too 'pasty' of a mixture. Maybe one day I'll move up to a KitchenAid with a grinder attachment!

      As far as pork cuts go, I've always heard/read that lean pork shoulder roast (Boston Butt) is ideal for ground pork. It's lean but does have SOME fat (fat = flavor).

  3. Add some minced [fresh] shitake mushroom and this will taste even more amazing :)

    1. Sounds WONDERFUL! I absolutely LOVE shiitake! Thanks~!