Taiwan Braised Pork Rice 台式卤肉饭

When in Rome, do as the Romans do. So when in Taiwan, do remember to eat their fatty, cholesterol-packed but super delicious Braised Pork Rice. I had such a craving for it that I couldn't wait till my next trip to that land of fantabulous food. Some recipes I found include ingredients such as Chinese mushroom or dried shrimp but mine is just a basic, simple recipe that serves me pretty well.

Serves 2

2 pieces                    pork belly, blanched and cut into small cubes
2 medium                  red onion, sliced thinly
3 cloves                    garlic, minced
1 thumbsized             ginger, minced
2                              eggs, boiled and peeled
2 tablespoons           rice wine
2 tablespoons           dark soya sauce
1 tablespoon             light soya sauce
1 tablespoon             rock sugar
1/2 teaspoon            ground white pepper
1/2 teaspoon            five-spiced powder
2 tablespoons           cooking oil
2 cups                      water


Fry the sliced onion in cooking oil in a saucepan till they are golden brown. Strain the onion and set aside, keeping the oil in the pan.

Reheat the saucepan with oil and add in the minced garlic and ginger. Fry till fragrant.

Add in pork belly which has been blanched in boiling water and cubed. Fry until the pork is thoroughly cooked and its oil released.

Add in 2 tablespoons of dark soy sauce and 1 tablespoon of light soy sauce. Fry for a minute and add in the rice wine. Stir in the ground white pepper, five-spiced powder and rock sugar. Mix well and add in 2 cups or more water, ensuring that the water is 2cm above the meat. Bring to boil.

Lower the heat, add in the pre-fried onions, boiled eggs and simmer for 1 to 2 hours.

Serve with steamed rice and poached green vegetables.

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