Braised Pork on Rice (Lu Rou Fan)

It has been a while since I have any Taiwanese food and believe it or not, I am actually craving for some of them! One of them is the braised pork on rice which I used to have each time I dine in Fong Lye in KL (Gardens) or Xian Ding Wei (Queensbay Mall) in Penang. This fatty looking braised chopped meat that tasted so damn nice (though sinful!) kept popping in my head after someone shared the Youtube video on Facebook and I just got to give it a go!

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Adapted the recipe from here which showed the step-by-step via Youtube. I added slightly more dark soy sauce as I like it in a darker tone.

I can attest that this is a rice killer! I can wallop 2 or more bowls of rice with this fragrant pork in no time! :D

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Ingredients

• 1kg Pork (I used a mix of pork belly and pork shoulder)


• ½ cup Soy sauce


• ¼ cup Dark soy sauce


• 1 Large piece rock sugar


• ½ cup Fried shallots


• 2 Star anise


• 2 tbsp Fried garlic


• 2 tbsp Dried shrimps (soaked and chopped up)


• ½ tsp Five spice powder


• ½ Cup Shao Xing wine


• Hot water


• Pepper to taste

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Methods

1. Cut pork into 5 mm square chunks


2. Heat up the wok and dry fry the pork chunks (use a little oil or lard if the meat is not too fatty)


3. When the juices from the meat has dried up and turned brown, add the dried shrimps, stir and add in rock sugar and star anise, stir


4. Add in the 5 spice powder, continue to stir


5. Add the rest of the ingredients and half of the wine


6. Cover and simmer for about 5 minutes then turn the heat to low heat and continue to simmer.


7. Add in some hot water until just cover the meat, cover and continue to simmer for another 30 minutes or so or until your meat is soft and tender.


8. Add the other half of the wine, cover and cook for 2 more minutes

Home made Chee Cheong Funn Sauce

Today is Hari Raya back in Malaysia and Singapore. While everyone is tucking in to yummy ketupat and rendang, here in Melbourne is just another weekday. Normally, festivities like these will make me miss home a little more than usual.

Well, no point dwelling in sadness, so I heated up some store bought Chee Cheong Funn or rice rolls with the home made jeong to chase the blues away! Hah! Yes, food will always be the merry maker in our home. :)

Previously, before I found out the recipe for the 'jeong' used mainly in the KL/Penang version of  Chee Cheong Funn, I will normally cook a pot of curry to go with them. However, the kids will not get to eat as they can't take spicy food. I will then cook some meat sauce for them but the taste is entirely different.

My kids grew up in Penang and they are pretty accustomed to those Penang's style of Chee Cheong Funn sauce (where shrimp paste is used) and hence I decided to make my own. It tasted so close to home that my boy said he wanted to have Chee Cheong Funn everyday! :lol:

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Here in Melbourne, we can find rice rolls in most Asian grocers. They comes in many types too... those regular rolls one, flat as well as wrapped with minced meat. At least we don't feel so home sick now! :)

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Ingredients

• 200 ml Water


• 3 tbsp Bean paste (smooth)


• 4 tbsp Hoi sin sauce


• 1 tbsp Charsiew sauce


• 1 tbsp Sesame seed oil


• 1 tbsp Soy sauce


• 2 tbsp Dark soy sauce


• 2 tbsp Kicap manis


• 4 tbsp Sugar (I used raw sugar)


• 4 tbsp Palm sugar


• 3 tbsp Peanut butter (smooth)


• 2 tbsp Shrimp paste (for the Penang's version)


• some corn flour solution - optional

• 1 kg Chee cheong funn or Rice rolls


• Toasted sesame

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Methods

1. Heat up water in a medium sauce pan and slowly add in the rest of the ingredients, stirring continuously under low flame with a whisk till it thicken.


2. If you feel it is thin, continue to boil and stir till it thicken or add in corn flour solution (corn flour + cold water) to thicken slightly.


3. Steam the rice rolls and pour the sauce over and garnish with toasted sesame seeds.