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Composition for Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl):
- You need of For the eggs:
- Prepare 6 for eggs
- Give Water, enough to cover the eggs (to boil the eggs)
- Provide 1 kg pork belly, sliced into 1inch chunks (butchers or supermarket)
- Take 1 teaspoon of cooking oil (optional, if pork belly does not have enough fat)
- Need for For the marinade in muslin:
- Require 2 bay leaves
- Get 3 - starainse
- You need 2 cloves for garlic
- Prepare 2 thick ginger slices
- You need 3 stalks spring onions
- Provide 1 teaspoon for Sichuan peppercorns
- Prepare - For the stockpot:
- Take 2 tablespoons cooking oil (any oil of preference)
- Give 3 ginger pieces, sliced
- Prepare 2 of white onions, cut into chunks
- You need 5-7 - carrots, sliced
- Need 5-6 shiitake mushrooms, rehydrated and finely sliced
- Provide 2 teaspoons 5 spice powder
- Need 1 teaspoon - Taiwanese salt & pepper mix (optional)
- Require 1/2 cup of light soy sauce
- Get 1/3 cup dark soya sauce
- Require 1/4 of & 1/3 cup Shaoxing rice wine (1/4 added at start, 1/3 added part way through)
- Make ready 60 g - rock sugar (use more or less depending on preference)
- Make ready 1 dash for sesame oil (pure or blended)
- Take of Cornflour mixture (1 tablespoon cornflour, 1/2 teaspoon water mixed, thickens sauce, optional)
- You need for Garnish:
- Take for Spring onions, finely sliced (optional)
Lu Rou Fan (滷肉饭 - Taiwanese braised pork rice bowl) start cooking:
- For the eggs, in a large pot on medium heat. Add cold water and add the eggs into the pot. Bring it to a boil and once water is boiling set timer to cook eggs as per preference. Tip: cook eggs for 5 minutes for soft boiled, 7 minutes for almost set, 10 minutes for hard boiled. Once cooked immediately transfer eggs to a large mixing bowl filled with ice cold water to stop it cooking. Set aside.
- Cut the pork belly (I used butchers pork) slices into 1/2 inch thickness and transfer onto a plate. In a medium size pan, on medium heat. Let the pan heat up for a minute and add the pork belly slices. Tip: if pork belly does not have enough fat content add oil when searing meat). Cook and sear meat until it has browned.
- In a muslin (optional) add the dry ingredients, ginger slices, garlic cloves, bay leaves, Sichuan peppercorns. Then tie up the muslin securely and set aside.
- In a stockpot on medium heat add oil, then add the onions and ginger slices, sauté for a 3 minutes until onions are slightly soft. Add the pork belly slices, muslin (dry spices) and stir.
- Let the flavours infuse in the pot for a few minutes. Then add the carrots and shiitake mushrooms. Incorporate all of the ingredients well, for the aromas to be released. Add enough water to cover the pork, along with the dark soy, light soy, 1/4 cup shaoshing and a dash of sesame oil. Stir, add the rock sugar and mix well. Let the rock sugar dissolve, taste the sauce and adjust as needed (add more rock sugar or soy) and let it simmer for 15 minutes with a lid on.
- Remove the lid, stir all of the ingredients together. Cover again with a lid and let it simmer for another 20 minutes. After second simmer add 1/3 cup shaoshing rice wine. Stir well to incorporate into mixture. Add the pre boiled eggs and reduce the heat to low. Now let it simmer for another 20 minutes to let the eggs marinade and for the meat to become soft and tender. Turn the eggs every so often to fully coat all over.
- The sauce will slowly reduce and the meat will become soft and tender. Tip: If the sauce is loose, add a small amount of cornflour mixture to thicken it. Once the sauce has reduced and the meat is tender turn off heat and serve immediately while hot.
- Place rice on plate and ladle over the Lo Rou fan. Remove an egg from the pot, carefully peel egg as it will be hot. Once the shell has been removed, cut egg in half. Garnish with spring onions on top (if adding to dish).
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