Lu Roh Fan (Taiwanese Braised Pork Rice)

• 분량: 2
• 활동 시간: 1hr 30m
• 총 시간: 1hr 30m

재료

• 2 pound pork belly cut into 1” thick strips about 3 inches long

• 1 cup shiitake mushrooms diced

• 1 tablespoon rock sugar or granulated sugar 13g

• ¼ cup Shaoxing wine

• ¼ cup soy sauce low sodium

• 2 tablespoons dark soy sauce 30ml

• 2 cups water

• 1 cup fried shallots

• 1 teaspoon five spice powder

• ½ teaspoon white pepper 2g

• 5 cloves garlic chopped

• 4 hard boiled eggs optional

• Cilantro (garnish)

방향

1. Heat 1 tablespoon of oil in a wok or heavy bottomed pot over medium high heat. Add the pork belly strips and fry until browned. Add the garlic and sugar to the pork and sauté until the sugar has melted.

2. Add soy sauce, dark soy sauce, Shaoxing wine, five spice powder, white pepper, shiitake mushrooms, fried shallots, and peeled hard boiled eggs if using. Add water until the meat is fully covered and bring to a boil.

3. Once the liquid comes to a boil, partially cover with a lid and turn the heat to low. Simmer for 1 hour or until the pork is fork tender. The liquid should be caramelized and sticky, but if there is excess liquid, turn the heat up to high and let the sauce further reduce, stirring occasionally to prevent burning.

4. Serve with fresh rice, egg, and garnish with cilantro. Enjoy!