Tag Archives: Braised

Lu Rou Fan 卤肉饭

Served with steaming hot rice

Who wouldn’t fall in love with lu rou fan? It is one of the famous dish in Taiwan, and I do not think anyone who tasted it would not love it. My children fell in love with it so much when they first tasted it several years back at one of the night market in Taipei. I can’t exactly remember which night market it was because we visited a lot of it, but I am thinking it might be Raohe. After we came back, I tried a couple of times, but I was not able to get the exact same taste of what we had, until I tried it again recently, that my children said it is the taste of what they remembered. As for me I feel that the taste is really quite close to what the original is. So here it is!

It is best to cook this dish in a slow cooker or thermal pot. So it won’t easily dry up your sauce but if you don’t have it, a covered pot or wok would do the same trick but you just have to simmer it slowly at lowest heat setting.

Ingredients

  • 700g Pork Belly Skin On (chopped see picture below)
  • 6 pcs Star Anise
  • 2 clove
  • 2 shallots chopped
  • 4g sliced ginger
  • 3 cinnamon sticks
  • 3 bay leaves
  • 3 pieces dried tangerine peel (chenpi)
  • 9g oil
  • 5g shaoxing wine
  • 40g premium soy sauce
  • 35g dark soy sauce (my dark soy sauce is thin, so if your dark soy sauce is the thick type, please adjust accordingly by putting little by little until it reaches to your desired colour)
  • 725ml water
  • 35g rock sugar
  • 6 hard boiled eggs

Method

  • Place all of your solid spices such as ginger, star anise, cinnamon sticks, clove, bay leaves and tangerine peel in a tea bag or small cheese cloth tie up with a string. set aside.
  • Blanched the chopped pork belly in boiling water for 2-3 minutes, clean under tap water, drain, pat dry and set aside.
  • In a heated wok, add the oil, and fry some shallots. Add in the meat.
  • Stir fry for about 2-3 minutes – medium high heat
  • Add in the water, followed by soy sauce, dark soy sauce, shaoxing, spices the teabag or cheese cloth, and cloves, Stir until combined, add in the rock sugar and hard boiled egg
  • Bring the mixture to boil, then turn down the heat to the lowest setting, cover and let it simmer until the meat becomes very tender and the sauce slightly thicken. Stirring occasionally to prevent sticking. Simmer for about an hour – an hour and 15 minutes.
  • Once tender remove the spice pouch.
  • Served over steamed white rice.
Delicious!

Braised Pork In Dark Soy Sauce with Leeks

Braised Pork In Dark Soy Sauce

This dish is quite common in my mom’s kitchen. Her’s was made particularly with lots of patience and love and I’ll tell you why. When she added leeks to her braised pork, she would shred them ever so thinly. During those times, she did not have any tools for shredding, so she had to manually use knife for this rods and lengthy process. I never thought that it would be so much work until I was doing it myself. It has always been one of my favourite dishes, but I never tried to learn it when she was still alive, primarily I did not have the interest to learn, thinking that my mom will always prepare it for me anyway. Sadly she passed away in 2003. It was sudden. When she left, I started to crave all the things that she had cooked for me, So slowly one by one, I try to recreate the dishes she made. I am glad to say that I was able to make it the same way as she did, it might not be 100 percent but quite close. This dish also became my children’s favourite.

Ingredients

  • 3 Big bunch of leeks
  • 1000g pork shoulder cut into cube
  • 125g Chinese cooking wine or huatiaojiu
  • 90g Superior Soysauce or Jiangqing
  • 55g Light soy sauce
  • 33g Dark soy sauce
  • 5g salt
  • 12g sugar
  • 6 hard boiled eggs
  • 1 pack tofu puff ( optional)
  • 2 packs fried gluten (optional)

First , clean your leeks leaf by leaf. Remove all the dirt and put it into the strainer.

Shred the leeks into thinner strips. I used to use scissors as well but was lucky to find a multi-blade cutter at Daiso and it was quite useful for me.

My children are quite sensitive to spring onion taste, but they love leeks, because their first encounter with leeks was cooked in this way so i’m sure your children will love this dish too.

Now heat up your Wok until it is hot, drizzle 3 tbs of oil, then sauté your leeks until soften, set it aside.

Using the same wok, put in all your meat cubes. Sauté it for about 3-4 minutes.

Pork Shoulder

Now add in the sautéed leeks, pour 1400ml of water, add in all the seasonings. When it starts to boil, add your hard boiled eggs, tofu puffs and fried gluten. Cover your wok and let it simmer at low fire until the meat becomes tender, this will take about an hour to an hour and a half. Turn up the heat a bit high to reduce the liquid as to your liking. You may use your thermal pot or slow cooker to cook this dish too.

This dish is best serve with a bowl of steaming hot rice. Yum!!

These leeks that goes well with a scoop of rice.

Hope you will enjoy this recipe! Til my next post. Hasta La Vista!