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 Taiwanese Braised Pork Rice (Lu Rou Fan) 

My son like this dish. Most children will as the meat is sweet,tender, soft and juicy. It also comes with lots of gravy….. good with a steaming bowl of rice. Yummy!!

  

   

Ingredients:
1 tbs shallot oil 

500gm pork belly with skin, diced

500gm minced pork 

2 tbsp  thick dark soy sauce

1 cup light soy sauce

1 tbsp sugar

1/4 tsp five-spice powder

1 cup fried shallots

1/4 cup fried garlic

6-8 hard boiled eggs, peeled 

2 cups water

Salt and pepper to taste

Methods:

1. Over high heat, add the shallot oil  to a wok . When the oil is hot, add the pork belly and the ground pork in.  Once they’re cooked, fry for a couple minutes until fragrant.

2. Turn the heat to medium and  add in the thick soy sauce, soy sauce, sugar, five spice powder, pepper and salt. Give it a quick stir and let the pork absorb the sauce. Stir every now and then so that it doesn’t burn at the bottom. Let this cook for a couple of minutes more. 
3. Now add the fried shallots and fried garlic. The fried shallots and garlic will start to absorb the sauce. After a couple minutes, add the water and bring it to a boil. Turn up the heat.

4. Once boiled, add the boiled eggs, turn the heat to low and let simmer covered for an hour to two. You can transfer it to a clay pot or slow cooker to simmer. Check the water level every 1/2 an hour. If it seems too low, add 1/2 cup hot water keeping in mind that the top 1/4 inch is oil and not water. At the end of the cooking, the sauce would have become slightly thick.
5. Gently push the oil aside and taste the sauce. You may add soy sauce, sugar, white pepper or fried shallos to your taste. This dish is savory but is slightly sweet as well. If you want to dilute the sauce, add some hot water. You can choose to skim the oil and serve immediately over a bowl of steamed rice or noodles. Garnish with spring onions. 
Alternatively, you can refrigerate it, skim the oil, and reheat the next day because these are best to be eaten the next day. You can make a large batch, freeze and consume in the future too.

***You can add diced mushroom or chopped dried shrimp as well for a difference. 

  

   
 

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