Saturday, August 22, 2015

Taiwanese Braised Pork & Braised Pork over rice (卤肉饭)

I liked Taiwanese cuisine for a very obvious reason-- it is very close to Hokkien cuisines and relatively light in its seasoning. I also like the taste and fragrance of fried shallot and shallot oil in many of its dishes.

This Taiwanese braised pork is normally made with minced pork here in many restaurant, the first time I had it with cubed pork was a box given by a good friend Wendy who is originally from Taiwan. Since then,  I will take my time to cubed the pork belly whenever I make this dish the taste and texture is simply incomparable.

I have also tried many different recipes for this dish after years of trying and testing, I concluded that the best recipe for this braised pork is the simplest of all, just good amount of shallot and a little shallot oil with good soy sauce is enough for give authentic and unforgettable flavour to this dish.

Here is my version of Taiwanese braised pork, goes well with rice and noodle, very handy on busy days, have a pot of it in the fridge and dinner could be ready under 10 minutes!

500 gm Pork Belly (cubed as small as you can)
1 cup Fried Shallots
1 cup Light soy sauce (try to use naturally brewed soy sauce, I used organic ones)
12-15 gm rock sugar
5 cup drinking water

For Braised Pork Rice:
1 bowl cooked white rice
Some cooked green leaves vegetables or some pickled mustard
1 Braised Egg

1. Cubed pork belly as small as you can, I cubed mine to about 1 cm x 1.5 cm. Heat up a wok without oil, place the pork belly cubes in and stir until it starts releasing oil.

2. Dish out the pork and placed into a deep pot, add rock sugar, soy sauce and water, bring to rolling boil, then turn the heat to medium low, cook for 1 hour.

3. Add fried shallot, turn the heat down to low continue cooking for 2 more hours until the pork become super tender.

Note:You can also add some hard boiled eggs and fried hard tofu in between to braise, I loved mine with tofu in it!

4. Steamed or blanched some green veggies, place steamed rice in a bowl, scoop out about 1/2 cup of braised pork with gravy, pour over rice, serve with veggies and half piece of braised egg (If you do make it.)

Note:The braised pork could be stored in the fridge for about 1 week.

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