LU ROU FAN (BRAISED PORK RICE) скачать в хорошем качестве

LU ROU FAN (BRAISED PORK RICE)

One of our family’s absolute favourites lately.. everyone licked their bowls clean! This Lu Rou Fan (Taiwanese Braised Pork Rice) is pure comfort in a bowl: rich, savoury, and perfect with rice and greens on the side. Ingredients (4 pax) 1. 600-700g of pork belly sliced into small bite size pieces 2. 150g of shallots sliced thinly 3. 4 cloves of garlic minced 4. 2 tbsp of dried shrimps rehydrated (retain the soaking liquid) 5. Vegetables of your choice (I used bok choy) 6. 5 hardboiled eggs 7. 30g of rock sugar 8. ⅓ cup of light soy sauce 9. 2 tbsp of Shaoxing wine 10. 1 tbsp of dark soy sauce 11. ½ tsp of five spice powder 12. ½ tsp of white pepper Instructions 1. Cook your rice. 2. Bring a pot of water to a boil and blanch your vegetables and set aside in cold water. 3. Heat a medium sized casserole/cast iron pot over medium heat and once hot, add in about 4 tbsp of neutral oil. 4. Add in sliced Shallots and stir-fry. Be patient here and ensure the shallots don't burn. Turn the heat down if starting to burn. Stir-fry till shallots turn slightly brown, then remove them from the pot and set aside on paper towels. The shallots will continue to cook and turn golden brown. 5. In the same pot, adjust heat to medium-high and add in the pork belly and stir-fry till edges turn slightly brown. 6. Add in garlic and continue to stir-fry until fragrant. 7. Add in the rehydrated shrimps and continue to stir-fry for 1 minute. 8. Add the rock sugar in and mix well until most of the rock sugar has dissolved. 9. Next, add back in the shallots and mix well. 10. Add in the sauce and ensure all of the pork is coated with the sauce. 11. Add in the shrimp soaking liquid and enough water to cover the pork. 12. Give everything a good mix then add in the hardboiled eggs. 13. Cover and simmer on a low heat for 45 minutes. 14. Once time is up, taste for seasoning and adjust if necessary then let it simmer for another 10 minutes uncovered, to reduce the sauce. 15. Dish out and serve with rice! Tips for hardboiled eggs: 1. Place your eggs into a pot and fill it with water till the water covers the eggs by about 1 inch. 2. Bring to a rolling boil then turn the heat off and cover for 10-12 minutes. 3. Remove eggs and place into cold water to stop the cooking process and make it easier for you to peel. 4. Use a teaspoon and gently tap at the pointed end of the egg (where there's typically a hollow gap). 5. Continue to gently tap all around the egg, then the shell should come off very easily. Peel it either in the bowl of water or under a running tap.