TAIWAN BRAISED PORK RICE

A bowl of white rice

filled with the fragrance of braised pork,

juicy and shinny (meat fats)

is one that is popular and often served in Taiwan

This is simply called

'Lu Rou Fan'

or

Braised Meat Rice 

in direct translation

I have adapted this recipe from Kenneth Goh's 

Lu Rou Fan

(A) 200g minced pork
       some pork belly, shredded
       some pig skin, boiled & cut into strips

      2 shiitake mushroom, soaked overnight & shredded

(B) 5 shallots. sliced thinly

      5 pips of garlic, shredded

      5 slices ginger, minced

Seasoning:

combined together

1 Tbsp light soya sauce

1/2 to 1 Tbsp dark soya sauce, depends on the colour you are comfortable with

1/2 Tbsp oyster sauce

1/2 tsp 5 spice powder

1/2 tsp sugar
1 Tbsp cooking wine

Thickener:
1 Tbsp peanut butter

mix together 1.5 Tbsp corn flour & 1 Tbsp water

Method:

1. Heat up 1-1.5 Tbsp cooking oil & 1 tsp sesame seed oil in a wok

2. add (B) and fry until fragrant, then add (A) & seasoning

3. when the meat starts to shrink, add 1 cup water to simmer 15-30min

4. add salt & pepper if necessary (optional)

5. thicken the gravy with thickener to required consistency

Serving Ideas:

the following can be added

a) braised hard boiled eggs

b) pickled vegetables e.g. Daikon/sweet Takuwa

c) blanched leafy vegetable