Taiwanese cuisine ru rou fan (Pork braised rice)

Source Fuss Free Cooking: I was in the mood for a rice bowl dish and was inspired to make this pork braised rice dish which I found on fuss free cooking. I pretty much followed the recipe dead on with the exception of replacing portions of meat, shallots with onions and it still came out wonderful. I recommend trying this dish with your favorite type of rice. This is recipe is good for serving 2 but if you double up on the meat portions, it can be good for serving 4 people. Enjoy.

Ingredients:

1 lb pork

1/4 cup light soy sauce

1 tbsp dark soy sauce

1/2 tsp five spice powder

2 cups water

2 tbsps fried shallots or onions

2 hard boiled eggs with shell removed

1 tbsp cornstarch + 2 tbsp water

Sugar to taste

Directions:

1. Mince pork and combine 1 tbsp of soy sauce and five spice powder for marination. Let it sit and marinade for 20 minutes.

2. Heat up 2 tbsp of oil with the onions on medium heat. When the onions start to sizzle a little, add in the mince pork for browning.

3. Once the mince pork is about 3/4 cooked, add in the light soy sauce, dark soy sauce and let the mince pork cook in the soy sauces for half a minute. Make sure it does not take any longer than half  a minute or else the soy sauce will start to burn.

4. Add in hard boiled eggs and 2 cups water (or enough water to cover the eggs) and let it shimmer on low heat for 20 minutes or until the eggs become light brown as a result of absorbing the gravy.

5. Taste the gravy to make sure it has the right balance of saltiness and sweetness. Add in sugar if it is too salty. Finally, stir in the cornstarch mixture. While doing this, make sure the heat is on high and the sauce is bubbling away. When the gravy starts to thicken, it is ready to serve with your desired side of vegetables. Enjoy!

Taiwanese cuisine ru rou fan (Pork braised rice)

Yield: 2 Servings

Ingredients:

1 lb pork

1/4 cup light soy sauce

1 tbsp dark soy sauce

1/2 tsp five spice powder

2 cups water

2 tbsps fried shallots or onions

2 hard boiled eggs with shell removed

1 tbsp cornstarch + 2 tbsp water

Sugar to taste

Directions:

1. Mince pork and combine 1 tbsp of soy sauce and five spice powder for marination. Let it sit and marinade for 20 minutes.

2. Heat up 2 tbsp of oil with the onions on medium heat. When the onions start to sizzle a little, add in the mince pork for browning.

3. Once the mince pork is about 3/4 cooked, add in the light soy sauce, dark soy sauce and let the mince pork cook in the soy sauces for half a minute. Make sure it does not take any longer than half a minute or else the soy sauce will start to burn.

4. Add in hard boiled eggs and 2 cups water (or enough water to cover the eggs) and let it shimmer on low heat for 20 minutes or until the eggs become light brown as a result of absorbing the gravy.

5. Taste the gravy to make sure it has the right balance of saltiness and sweetness. Add in sugar if it is too salty. Finally, stir in the cornstarch mixture. While doing this, make sure the heat is on high and the sauce is bubbling away. When the gravy starts to thicken, it is ready to serve with your desired side of vegetables. Enjoy!