Personally I have mixed feelings towards Taiwan. Went there with hubby many years ago but somehow didn't enjoy ourselves as much as our Japan trips. Blamed it on the weather, should have gone during late Dec/early Jan where it's much colder but we chose Nov and it was still quite warm. Nevertheless, we tried many of the local dishes and certainly enjoyed eating through our holiday. Anyways, we've been talking about returning to Taiwan for the longest time, hopefully could materialise soon :p
I digress. The first dish that I'm attempting is the Braised Pork Rice Bowl, 滷肉飯 (Lu Rou Fan) or Lor Bak Png ( 福建/闽南 Fukien/Hokkien language) which is a comfort food among Taiwanese for its homely mum's taste. As my dialect is Hokkien, this dish bears a nostalgic resemblance to the 扣肉 kong bak or Pork Belly Slices in Dark Sauce that we grew up eating.
When I told hubby that I was cooking this dish, he wasn't very keen, but after tasting it, he gave thumbs up! This recipe is certainly a keeper and I believe I will be cooking this dish from time to time :)
Taiwanese braised pork on rice (滷肉飯 Lor Bak Png)
(recipe reference: Taiwan Duck)
- 500g pork belly, cut into 4-5mm thin pieces
- 1 tbsp dried shrimp, soaked for at least 30 mins and coarsely chopped
- 25g rock sugar (I use brown sugar in pieces 冰片糖)
- 1 star anise
- 1 pinch five spice powder
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp fried garlic
- 1/4 cup fried shallots
- 1/4 cup rice wine (I use Shaoxing cooking wine)
- 4 hard-boil eggs
- Water (enough to cover all the ingredients by more than 1 inch)
- Salt, to taste
- steamed short-grain rice, blanched xiaobai cai (or any veggies of choice), Japanese pickled radish
- Heat a cooking pot on medium fire, dry fry the pork till slightly browned.
- Add the dried shrimps and stir fry for 1 min.
- Add the rock sugar, star anise and five spice powder, and stir fry for 1 min.
- Add the light soy sauce, dark soy sauce, fried garlic, fried shallots, and half portion of the rice wine.
- Cover the pot and cook the food for 4-5 mins.
- Remove cover, add enough water to cover the ingredients by more than 1 inch.
- Add the eggs, cover the pot and cook for 30 mins on low heat, turning the eggs occasionally so that they absorb the flavours.
- Remove cover, add the other half portion of rice wine, cover and cook for 2 more mins.
- Serve warm with steamed rice, blanched vegetables and Japanese pickled radish.