Have been bugged by hubby to make Taiwanese Braised Meat Rice. He said that I only say and never do! With that comment, I decided to do it! 

The recipe that I adapted from has some English grammar issue. I have made adjustment to it. Thus, here is my version of 卤肉饭. Yummy~

Taiwanese Braised Meat Rice (卤肉饭)

Taiwanese Braised Meat Rice (卤肉饭)

Taiwanese Braised Meat Rice (卤肉饭)
Serves 2
Taiwanese Braised Meat Rice
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Prep Time
20 min
Cook Time
47 min
Total Time
1 hr 7 min
Prep Time
20 min
Cook Time
47 min
Total Time
1 hr 7 min
Ingredients
  1. 0.5kg of pork (I mixed half of pork belly meat with half of pork leg meat)
  2. 1/4 bowl of soy sauce
  3. 1 tbsp dark soy sauce
  4. a few pieces rock sugar
  5. 1/4 bowl dried onion (I didn't use this, because I forgot!)
  6. 1 star aniseed
  7. 1 tbsp dried garlic (I used fresh minced garlic)
  8. 1 tsp five spice powder
  9. 1 tbsp dried shrimp, soaked for a couple of hours then chopped up (I used dried scallop as I don't have dried shrimp)
  10. 1/2 bowl red rice wine (I used shao xing jiu)
  11. 2 boiled eggs
  12. Cooked rice for 2
  13. Some boiled greens (I used shanghai greens)
  14. Some Japanese mustard pickle radish slices
Instructions
  1. Prepare the pork by chopping it into 0.5cm square chunks.
  2. Chop the onion into cubes if using fresh onion.
  3. Minced the garlic if using fresh garlic.
  4. Stir-fry the pork chunks till dry. If there is not much fats on the meat then you can use a little lard to aid the frying.
  5. When the liquid from the meat has been evaporated and is browned, add the dried shrimps.
  6. Add sugar rock, aniseed and five spice powder. Then stir-fry it to mix well.
  7. Then add the rest of the ingredients except the boiled eggs and add just only half of the rice wine.
  8. Turn the heat to medium, cover and steam the meat for about 5 minutes.
  9. Add some hot water until just cover over the meat.
  10. Put the boiled eggs into the pan, cover the pan and turn to low heat.
  11. Leave covered and cook for 30 minutes, turn the eggs occasionally so that the flavours can be absorbed by the eggs.
  12. After 30 minutes, add the other half the wine, cover and cook for 2 more minutes, then is ready to serve!
  13. Serve with rice, boiled vegetables and Japanese mustard pickle radish slices!
Adapted from Taiwan Duck
Adapted from Taiwan Duck
angdao's bits and pieces http://blog.angdao.com/
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