When the kids ask for second serving, you know it is good. Even I went for seconds too, and I was so glad to have left over so I get to eat it for lunch the next day! Yay! I can’t rave enough how much I love this… the pork was braised till it was tender and that sauce… yuuuuummmmmm! I’m salivating really badly as I write this. I might just have to make it again tomorrow!
If you have never tried Taiwanese braised pork in your life, I urge you to try this recipe. Some people make it with pork belly, but I personally thought it was a little too fatty, another option is to make it with minced pork. Which is the meat of choice the next time I make this. I chose pork shoulders because I wanted to be able to taste the little pieces of meat. I think minced meat will melt away in my mouth after all that braising, which may not be a bad thing too! Anyhow, please make this and make it soon okay? I promise, you are going to like it 🙂
Taiwanese Braised Pork Rice (Lu Rou Fan)
- 500 g pork shoulders diced (Chicken works too)
- 5 slices ginger
- 3 cloves garlic minced
- 1 stick cinnamon
- 1 star anise
- 1-2 tsp 5 spice powder
- 4 hard boiled eggs shells removed
- 1 med piece rock sugar
- 1/4 cup crispy fried shallot crushed into small pieces
- 1/4 cup dark soy sauce
- 2 tbsp shao xing wine
- 2 cups water
- 1 tbsp oil
- Xiao bai cai / bak choy for serving
- Chopped chinese parsley for garnishing
Heat wok on med high with 1 tbsp oil.
Cook pork until no longer pink, and allow the juices to cook until dry.
Add garlic, and ginger slices.
Stir-fry for a minute.
Add rock sugar, cinnamon, and star anise.
Then add wine, dark soy sauce, 5 spice powder, and toss to coat meat.
Pour in fried shallots, 2 cups water, bring to boil and lower heat to medium.
Cover and allow to cook for 20 minutes.
Add your eggs into the meat and sauce.
Cover and allow to cook for 10 minutes.
Turn the egg to make sure sauce coats the egg.
Cover and cook for another 10 mins or until sauce thickens.
Serve over steamed white rice with egg and xiao bai cai.
Garnish with chopped chinese parsley.