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