Search This Blog

Monday, April 8, 2019

Taiwanese braised pork belly (Lu Rou Fan)

This recipe can be made in a hurry, if you have 1 or 2 hours to spare. It can be prepared beforehand and served with a little reheating. It definitely brings out the domestic goddess in you if you are expecting guests.

Credit: wokoflife

For 2-3

7 slices of pre-cut pork belly, about 1 cm thick (blanched and drained)

In a spice bag: a couple of bay leaves, 3 star anises, 1 cinnamon stick, 3 ginger slices, a couple of cloves, 3 pieces of dried orange peel

1 Tbsp  oil
1 Tbsp sugar
1 Tbsp shallots
1/4 cup cooking wine
2 Tbsp thick dark soy sauce
2 Tbsp light soy
2 cups water

Fry sugar until it melts, medium heat.
Add shallots. Fry.
Add wine,  soy sauces, water. Bring to a boil.
Add pork belly and spice bag.
Bring to a boil, then simmer for 1 hour on medium heat.
Dish is ready when pork turns tender.

For an intense taste, reduce the sauce to desired thickness, keeping watch on the heat.
Serve with rice and pickles

1 comment:

  1. I know I will love this dish. Tender pork belly and lots of sauce on my rice. Such a heavenly thought!