Taiwanese Style Pork Rice Bowl Recipes
TAIWANESE STYLE PORK RICE BOWL
This is a very traditional Taiwanese dish that I got from a friend. She's Taiwanese and makes this for her family all the time. I had to beg her for the recipe because I love it so much!
Provided by Grace Lynn
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown pork in skillet until cooked; drain off oil and set aside.
- Add vegetable oil in a pot over medium-high heat.
- Saute garlic for 1 minute.
- Add pork and shallots, stir a few times.
- Add water and the rest of the ingredients, bring to a boil.
- Reduce heat, cover and simmer for 45 minutes, stirring a couple of times.
- Uncover and cook for 15 more minutes.
- Serve over steamed rice.
Nutrition Facts : Calories 406.9, Fat 24.8, SaturatedFat 8.9, Cholesterol 106.7, Sodium 1428.7, Carbohydrate 11.2, Fiber 0.4, Sugar 3.6, Protein 32.8
LU ROU FAN (TAIWANESE BRAISED PORK RICE BOWL)
Lu rou fan, a Taiwanese comfort food classic of braised pork belly over rice, is probably the best recipe to come out of our kitchen this month.
Provided by Judy
Categories Pork
Time 2h
Number Of Ingredients 17
Steps:
- Bring a medium pot of water to a boil (just enough so that the pork will be fully submerged), and blanch the chopped pork belly for 1 minute. Drain, rinse clean of any scum, and set aside.
- Heat the oil in a wok over low heat, and add the sugar. Cook the sugar until it starts to melt and then add the onions. Turn up the heat to medium high and stir-fry the onions for a minute. Add the mushrooms and stir-fry for another couple minutes.
- Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be tied in cheese cloth), along with the peeled hardboiled eggs and turn the heat to the lowest setting. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
- At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.
Nutrition Facts : Calories 698 kcal, Carbohydrate 13 g, Protein 20 g, Fat 68 g, SaturatedFat 24 g, Cholesterol 268 mg, Sodium 1167 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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