{"id":138275,"title":"Lu Rou Fan autentic \u2013 porc braizat \u00een stil taiwanez","modified":"2026-06-15T09:27:14+02:00","plain":"Acest delicios porc braizat \u00een stil taiwanez este combina\u021bia perfect\u0103 \u0219i reconfortant\u0103 de carne fraged\u0103 \u0219i arome dulci-s\u0103rate\n\n\n\nOriginar at\u00e2t din China, c\u00e2t \u0219i din Taiwan, este unul dintre cele mai populare preparate din aceast\u0103 din urm\u0103 \u021bar\u0103. St\u00e2rne\u0219te numeroase dezbateri \u00een cadrul comunit\u0103\u021bii asiatice. De altfel, blogul american The Woks of Life relateaz\u0103 urm\u0103toarea anecdot\u0103 \u00een articolul s\u0103u despre Lu Rou Fan: \n\n\n\nPentru a pune lucrurile la punct, guvernul din Taipei a lansat chiar o mare campanie \u00een 2011, distribuind peste 1000 de boluri de lu rou fan \u0219i revendic\u00e2nd totodat\u0103 paternitatea preparatului.\n\n\n\nEi fac paralela cu guvernul american, dar imagina\u021bi-v\u0103 dac\u0103 guvernul francez ar \u00eemp\u0103r\u021bi mii de chocolatines (glumesc, eu sunt \u00een tab\u0103ra pain au chocolat) doar pentru o lovitur\u0103 de imagine?\n\n\n\nCum se serve\u0219te Lu Rou Fan \u00een mod tradi\u021bional?\n\n\n\nVoi spune din capul locului c\u0103, dac\u0103 cump\u0103ra\u021bi un Lu Rou Fan \u00een Taiwan, buc\u0103\u021bile de porc vor fi mult mai mici. Personal, ador buc\u0103\u021bile mari de piept de porc care se topesc \u00een gur\u0103, \u00een stilul porcului braizat chinezesc (Hong Shao Rou), a\u0219a c\u0103 aici mergem pe o variant\u0103 intermediar\u0103. \n\n\n\nBuc\u0103\u021bile sunt mari ca la porcul ro\u0219u, dar t\u0103iate sub\u021bire, ca \u00een Lu Rou Fan-ul tradi\u021bional. Sincer, face\u021bi-le exact de dimensiunea care v\u0103 place.\n\n\n\nCelebrul porc ro\u0219u, unul dintre preparatele mele preferate\n\n\n\nCa toppinguri, g\u0103sim de obicei, pe de o parte, ou\u0103 braizate vreo dou\u0103zeci de minute \u00een acela\u0219i bulion \u0219i, pe de alt\u0103 parte, legume op\u0103rite. \u0218i ele lipsesc din fotografie. De ce? Pentru c\u0103 a\u0219a e. \n\n\n\nCiuperci shiitake uscate sau proaspete?\n\n\n\nPersonal, prefer s\u0103 folosesc ciuperci uscate. \u00cen timpul g\u0103tirii, ele absorb tot sosul \u0219i devin ni\u0219te adev\u0103rate bombe de savoare, din care po\u021bi mu\u0219ca cu poft\u0103. \n\n\n\nDe ce s\u0103 nu le servi\u021bi al\u0103turi de ni\u0219te Ha Kao? \n\n\n\nIngredientele principale din Lu Rou Fan\n\n\n\nLa fel ca la porcul ro\u0219u, reg\u0103sim clasicul vin de g\u0103tit chinezesc (shaoxing), cele dou\u0103 tipuri de sos de soia \u0219i, bine\u00een\u021beles, anason stelat, precum \u0219i scor\u021bi\u0219oar\u0103, pentru a rotunji aromele. \n\n\n\nPentru zah\u0103r, eu folosesc zah\u0103r de palmier, dar pute\u021bi folosi orice tip de zah\u0103r.\n\n\n\nCu ce se poate servi Lu Rou Fan?\n\n\n\n\u00cen mod normal, este un preparat care se sus\u021bine foarte bine de unul singur. DAR, dac\u0103 ave\u021bi invita\u021bi \u0219i preg\u0103ti\u021bi un mic bufet cu preparate asiatice, pute\u021bi duce farfuria la un alt nivel. \n\n\n\n\u00cen loc de orez alb, pute\u021bi merge pe un orez cantonez, un orez pr\u0103jit sau chiar pe un orez galben (nu, nu acel drag coleg youtuber; din c\u00e2te \u0219tiu, re\u021betele lui sunt excelente, dar el nu e comestibil).\n\n\n\n\n\n\tLu Rou Fan autentic - porc taiwanez braizat\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t450 g piept de porc (t\u0103iat \u00een cuburi de aproximativ 1,5 cm)2 linguri\u021be ulei50 g zah\u0103r4 ciuperci shiitake uscate60 ml vin Shaoxing45 ml sos de soia deschis30 ml sos de soia \u00eenchis500 ml ap\u01034 ou\u0103 fierte tariCondimente100 g \u0219alote pr\u0103jite (la nevoie, le pute\u021bi \u00eenlocui cu ceap\u0103 pr\u0103jit\u0103)3 anason stelat1 b\u0103\u021b de scor\u021bi\u0219oar\u0103Garnituri (op\u021bionale)Kai lan, blan\u0219at 5 minutePak choi, blan\u0219at 5 minute\t\n\t\n\t\tT\u0103ia\u021bi pieptul de porc \u00een cuburi, de m\u0103rimea dorit\u0103.Aduce\u021bi o oal\u0103 cu ap\u0103 la fierbere \u0219i op\u0103ri\u021bi carnea timp de 1 minut. Scurge\u021bi-o, cl\u0103ti\u021bi-o ca s\u0103 \u00eendep\u0103rta\u021bi toat\u0103 spuma, apoi pune\u021bi-o deoparte.\u00cenc\u0103lzi\u021bi uleiul \u00eentr-un wok, la foc mic, apoi ad\u0103uga\u021bi zah\u0103rul. L\u0103sa\u021bi-l s\u0103 se g\u0103teasc\u0103 p\u00e2n\u0103 \u00eencepe s\u0103 se topeasc\u0103.Ad\u0103uga\u021bi pieptul de porc op\u0103rit, \u0219alotele pr\u0103jite, vinul Shaoxing, sosul de soia deschis, sosul de soia \u00eenchis \u0219i apa. Amesteca\u021bi \u0219i aduce\u021bi totul la fierbere. C\u00e2nd \u00eencepe s\u0103 fiarb\u0103, ad\u0103uga\u021bi condimentele \u0219i ciupercile.L\u0103sa\u021bi s\u0103 fiarb\u0103 la foc mic timp de 2 ore, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd, ca s\u0103 nu se prind\u0103.Ad\u0103uga\u021bi ou\u0103le fierte tari dup\u0103 1 or\u0103 \u0219i 40 de minute de g\u0103tire.\u00cen acest moment, carnea trebuie s\u0103 fie foarte fraged\u0103 \u0219i s\u0103 se desfac\u0103 u\u0219or. Pentru a finaliza preparatul, scoate\u021bi pachetul cu condimente \u0219i m\u0103ri\u021bi focul la mediu spre mare, ca s\u0103 \u00eengro\u0219a\u021bi sosul, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd. Acest proces ar trebui s\u0103 dureze aproximativ 5 minute. Sosul trebuie s\u0103 fie suficient de gros c\u00e2t s\u0103 \u00eembrace o lingur\u0103, dar s\u0103 r\u0103m\u00e2n\u0103 totu\u0219i suficient din el.Servi\u021bi preparatul peste orez alb, al\u0103turi de legume blan\u0219ate.\t\n\t\n\t\t\t\n\t\n\t\tPlat principalChinoisePorc brais\u00e9","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138275"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138275\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/10796"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}