Time: 1 hr.
Lu Rou Fan, also known as Braised Pork Rice, is a famous Taiwan streetfood that captivates the eyes of many tourists around the world. Among the Chinese community (particularly the Taiwanese), this is the soul food to go to whenever you have any ups-and-downs in your life.
The pork bellies are braised for almost an hour, enabling the aroma of the various spices to seep into the soft, delicate pork. These braised are so soft that they literally just melt in your mouth! The dish goes well with some well-braised hard boiled-eggs and lightly steamed bak choy. You may also braised some carrots cubes if you are looking for a lighter meal.
- 500 g pork belly (Chicken breast is a manageable option)
- 2 star anise
- 4 tbs soy sauce
- 4 tbs Shaoxing wine
- 2 tbs five spice powder
- 50 g rock sugar
- 4 cloves of garlic
- 3 slices of ginger
- 3 hard boiled-eggs
- Some bak choy (小白菜)
- 3 tbs fried shallots
1. Cut the pork bellies into strips, ginger into slices and garlic into minces. Saute the ginger and garlic till brown for about 2 minutes. Add in the pork bellies and saute for about 4 minutes till brown.
2. Add in the star anise. Next, add in soy sauce, five spice powder, rock sugar and Shaoxing wine. Stir fry for about half a minute. Add in warm water, eggs and fried onions until everything is immersed in it for about 1 cm. Simmer for 50 minutes over a low heat.
3. After 50 minutes, the broth has reduced by 70%. Turn on the heat and evaporate them if you want them to be more glossier and drier. If not, serve it with some bak choy and egg with white rice. Serve white hot!
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