Monday, 4 January 2010
Taiwanese Style Stewed Pork Rice 台式滷肉飯
Fatty pork rules!!! Slow-cooked and stewed to perfection, this Taiwanese style stewed pork rice is just sinfully delicious. I will add the recipe soon! I mean hopefully real soon... it's not easy to juggle between work and family now that I have gone back to work full time. Will definitely make time for blogging.
By the way, happy new year folks! :)
* Updated - recipe
500g pork belly
8 shallots, finely chopped
8 cloves garlic, finely chopped
1/4 cup fried shallots
1 tbsp peanut butter
1 tsp five spice powder
Dash of white pepper
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp Shaoxing wine
Rock sugar to taste
Blanch the whole pork belly in boiling water for 4-5 minutes. Remove and cut pork into small bite-sized pieces.
Heat oil in a wok or frying pan. Saute the chopped shallots for 5 minutes till browned and slightly burned. Add the chopped garlic and saute for another 2-3 minutes. Add pork pieces and stir fry for another 3 minutes. Add the seasoning, rock sugar, fried shallots and water that is enough to cover all ingredients. Mix well and transfer to a slow cooker.
Slow cook for 3-4 hours on high power till the pork is soft and the fats just literally melt in your mouth. Serve with steamed rice.
- You may want to adjust the amount of soy sauce and rock sugar to suit your taste.
- I always pop in a few hard-boiled eggs in the process of cooking the meat.
- The original Taiwanese style stewed pork does not have dark soy sauce as part of the seasonings. It used caramelised sugar instead. I was lazy to make it so I used some dark soy sauce to add a bit of colour.
- Peanut butter is optional, but it gives a lot more texture and a nice aroma to the dish.