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)

Sharon of Delishar

  • 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.

 

 

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