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 🙂
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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.
Adapted from Yummly