What is Lu Rou Fan?
Lu Rou Fan is a dish that some say originated in the Chinese province, Shandong, but which is now beloved by the Taiwanese. It consists of pork, chopped finely, ground or minced which is then slow-stewed with regional spices to create a type of ragù.
Lu Rou Fan is typically with rice but also over noodles. In some regions of Taiwan, ground pork is replaced with pork belly, cut into small pieces. The addition of hard boiled eggs has become something of an 'essential' accompaniment, but not a hard and fast rule - it's up to you, but I strongly advocate the eggs!
Interestingly, the meat sauce is seen as a mere seasoning to the rice and used sparingly. When I've eaten Restaurant style Lu Rou Fan, I've often had that 'western' shock that there's not much meat on the plate. But the idea is that the sauce is there to highlight the starchy, filling rice, is something that I have to conclude (even as a greedy person) that I'm not mad at!