1.5 pounds (680g) pork belly (with skin) cup (60g) deep fried shallots or minced shallots 8 (36g) garlic cloves , roughly minced 4 (15g) ginger slices 2 - 3 (3g) star anise 2 (0.3g) bay leaves teaspoon (0.8g) five spice powder teaspoon (1g) ground white pepper 1 cup (250ml) cold water Thank you! Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. *Pro Tip: Ensure the sugar reaches the deep caramelized color (shown in bottom right corner below). 6. To be honest, even I was unsure how Taiwanese Analytical cookies are used to understand how visitors interact with the website. Serve. WebSteps. Discard water and contents from wok. 3 /8 Add pork, one spring onion/scallion, half the ginger and half the Shaoxing wine to a pot of cold water and bring to the boil. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. So yummy! Add 1 tsp (5ml) peanut oil in Instant Pot's inner pot, then ensure the whole bottom is coated with oil. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! @2021 - All Right Reserved. With the wok set over low heat, add the oil and rock sugar (or 3 tablespoons regular sugar). Once it starts boiling, youll see froth appearing on the surface. Reserve some blanching water and pass it through a wire mesh strainer. This step can be done in a stovetop pressure cooker or an instant pot. Then, brown the pork belly's two thinner sides for 3 minutes per side. Add the pork belly slices and simmer for 30 minutes. Box 37012 The greens are then shredded or finely chopped. Cover with baking paper, foil and cover with a lid. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. To do this, add the pork belly and 3 slices of, With the wok set over low heat, add the oil and, Then add in the pork belly, 3 slices ginger, and the white parts of the. I use a 20cm/8inch small pot so that I dont need to add too much water to cover the meat. Okay, maybe she taught me how to fold dumplings, but thats about it. Please make sure you read the notes at the end of the recipe for extra tips and substitution suggestions. Heat a pot to medium and add in 2 tbsp of oil, then Rock Sugar Yellow 2 tbsp Oil, 1/4 cup Rock Sugar Yellow Drain, rinse clean of any scum, and set aside. 8. Lu rou fan() is one of THE most beloved Taiwanese comfort foods. The sugar will caramelize quickly on the surface of the pork pieces. However, Ive seen some versions have a much higher percentage of salt. Followed the recipe, it's superb! Instructions Bring a medium pot of water to a boil (just enough so that the pork will be fully submerged), and blanch the chopped Heat the oil in a wok over low heat, and add the sugar. Add the sliced ginger, onions, chile and pork belly. Easy Vietnamese Pickled Carrots & Daikon | C, Juicy & Crispy Vietnamese Pork Skewers - Part 2 of, Nuoc cham - Vietnamese dipping sauce - P, Quick & Easy Golden Fried Rice. Cook the sugar until it starts to melt and then add the onions. Dish out and garnish with thinly sliced scallion. Skim it off with a spoon. It takes much longer to cook until tender for pieces larger than this size. Step 2. Carefully pour about 1.5-2 cups of the parboil water through a strainer and set aside to use as braising liquids. Think Bacon, Pancetta, Korean BBQohhh yaasss!! To do this, add the With the wok set over low heat, add the oil and rock sugar (or 3 tablespoons regular sugar). At the end, youll want to thicken the sauce overhigher heat, butyou dont want it to dry up. . 2. 4. TheWoksofLife.com is written and produced for informational purposes only. I'm hoping to share with you what I have learned through my own trial and error. Whilehong shao rou involves big, luscious chunks of pork belly,lu rou fan is almost like a braised meat sauce. I dont think theres any debate on this issue. Boil over high heat. Cathy Erway examines the social factors behind and overseas influences impacting Taiwanese cuisine in her seminal cook book. To do this, add the pork belly and 3 slices of ginger to a pot with enough cold water to submerge the pork belly. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Then there were Japanese influences from 50 years of being a colony of Japan, followed by an influx of people from all over mainland China in the late 1940s. Heat 3 Tbsp. Ingredients 1 pounds pork belly, cut into bite-size pieces cup vegetable oil 3 tablespoons brown sugar cup dark soy sauce cup Shaoxing rice wine cup light soy sauce 4 scallions, halved 4 slices fresh ginger 4 star anise pods water to cover (8 ounce) package vegetarian chicken substitute, diced (Optional) *Pro Tip Soy Sauce: For soy sauce, we used the above Taiwanese brand Kim Lan. Pour in the water in which the mushrooms were soaked. Reheat over low heat (defrost first if frozen) until piping hot. However, I believe I learned a lot from this casual approach to cooking. Cook pork belly until lightly browned on the bottom, about 3 minutes. While waiting, cook rice and blanch green vegetable of your choice. Top with an egg and vegetables. Fortunately, I came across The Food of TaiwanRecipes from the Beautiful Island(Houghton Mifflin Harcourt, 2015) by Cathy Erway, published one year ago in March. What dish is a must-try even if it may or may not be a little challenging? KP can you also publish the recipe for sichuan style braised beef? Top with blanched vegetable and halved eggs. This process should take about 5-minutes. Flip pork belly and cook until lightly browned, about 2 minutes longer. 1.5 to 2 lbs (700 to 900 g) pork belly , cut into 1 (2.5 cm) cubes Blanching Liquid 2 green onions , cut into 2 (5 cm) pieces 1/2" (1 cm) ginger , sliced Braising Liquid 2 tablespoons peanut oil (or vegetable oil) 3 tablespoons sugar 1/3 cup Shaoxing wine (or dry sherry) 2 cups reserved blanching liquid Lastly, the bun is topped with peanut powder. As I watched them happily slurp up the rice and morsels of pork as one would a bowl of noodles, I decided it was time to make my own. Skim it off with a spoon. Place pork bellys seasoned skin side down in Instant Pot. WebCut the pork into pieces in (2cm) thick. Cook the sugar until it starts to melt and then add the onions. Uncover the pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Add the pork, soy sauce, ginger, scallion, wine, star anise, and blanching liquid enough to submerge all the pork pieces to a pot. Carefully open the lid. You also have the option to opt-out of these cookies. Add the mushrooms and stir-fry for another couple minutes. Put into an empty wok (without oil) over medium-high heat. Add sliced shallots. The best size for the pork pieces is one-inch cubes. Smithsonian Asian Pacific American Center All Rights Reserved. Bring a large pot of water to a boil. I wanted to capture a range of dishes, from popular street foods to home cooking. Stir and bring the mixture to a boil. Step 3. Learn how your comment data is processed. Add the shiitake mushrooms and stir-fry for another couple minutes. You can use dry sherry as the substitute if it is not available. Pour in enough water to allow the braising liquid to just cover the pork. Cook pork belly until lightly browned on the bottom, about 3 minutes. Slowly melt the sugar, taking care to not let it burn. When the sugar turns to amber color, add the dried pork pieces into it. 100% Free! Bring a medium pot of water to a boil (just enough so that the pork will be fully submerged), and blanch the chopped pork belly for 1 minute. Turn up the heat to medium high and stir-fry the onions for a minute. 7. I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Add 3.5 tablespoons of the brown sugar. The cookie is used to store the user consent for the cookies in the category "Other. Boil over high heat. Carefully pour about 1.5-2 cups of the parboil water through a strainer and set aside to use as braising liquids. At this point the meat should be fall-apart tender. The braising liquid is cooked down to a sticky sauce, glazing the meat to add a glossy sheen. Check the pork periodically to make sure the sauce doesnt dry up. Cover with baking paper, foil and cover with a lid. Okay, before we start, I want to point out a few things: Make a spice packet by tying the following ingredients in a piece of cheesecloth with kitchen string: star anise, Chinese cinnamon stick,cloves, bay leaves,Sichuan peppercorns,dried tangerine peel, and ginger. For the Pork Belly: Heat the oil over medium-high heat in a large skillet or wok. When the sugar turns to amber color, add the dried pork pieces into it. Drain the meat in a colander then rinse under running water. 2. I thought it made absolutely no sense that there wasnt a book or even any significant discussion any definition of the food in Taiwan in US food media. But feel free to experiment. Ive also included instructions for slow cookers in the recipe. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. Braised pork belly (/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices over an extended period. Slice the piece of pork in half and add it to the liquid, skin side up. 2.Cut the pork belly into cubes around 2 cm and the. Heat a wok over a medium heat, add the rapeseed oil and give the oil a swirl. Looking for more authentic recipes? 3. Pressure Cook for 30 minutes with a Natural Release: Lock the lid on the pressure cooker. Heat a wok over a medium heat, add the rapeseed oil and give the oil a swirl. Drain the rest of the pork belly through a colander and wash off all the impurities. Heat the vegetable oil in a large pan over high heat and saut the pork belly till golden brown. I resisted a bit, because I really like the traditional flavors of Shanghai-style pork belly. Serve over steamed white rice. After five minutes, clean the pork under running water and keep them dry with cloth or kitchen towel. Just to be clear,Im not about to open up any arguments here. Braise the pork with the lid on for 1 1/2 hours or until the meat is soft and tender. My Shanghai pork belly recipe, and my mothers old school Shanghai pork belly recipe. So my pressure cooker has made the cooking process easier and faster. Taiwanese Braised Pork Rice (Lu Rou Fan), sometimes known as Minced Pork Rice, is one of the most popular & iconic Taiwanese street food! Another more-old fashioned Taiwanese dish is the chewy, dumpling-like snack, ba-wan. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking. Necessary cookies are absolutely essential for the website to function properly. I think Hakka Stir-Fry, since its such a fast and delicious dish. Blanch the pork Cut pork belly into 2-3 cm chunks (about 1 inch). I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Then cut the pork belly into 2 cm cubes. Shaoxing wine is commonly used in Chinese cooking. Judy is the mom of The Woks of Life family. Ingredients 1 pounds pork belly, cut into bite-size pieces cup vegetable oil 3 tablespoons brown sugar cup dark soy sauce cup Shaoxing rice wine cup light soy sauce 4 scallions, halved 4 slices fresh ginger 4 star anise pods water to cover (8 ounce) package vegetarian chicken substitute, diced (Optional) As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Wed love to see them. Heat a wok over a medium heat, add the rapeseed oil and give the oil a swirl. Reduce the cooking time accordingly. I am happy to see you in this comment area, as you have read through my recipe. Flip pork belly and cook until lightly browned, about 2 minutes longer. This traditional and authentic red braised pork belly (or in Chinese, 'hong shao rou') is rich, sweet, salty, savoury with an ever so subtle heat that will have you going for seconds! Skim it off with a spoon. KP Kwan. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.. (25g, or about 1 1/2 tablespoons granulated sugar). What is considered a true-blue traditional Taiwanese dish? If necessary, add a little water to help to heat the pork thoroughly. Braised pork belly (/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period. Ingredients & Tip, Sticky Honey Glazed Ribs, A sweet and savory combo, Easy Three Cup Chicken in 20 minutes ! Carefully pour about 1.5-2 cups of the parboil water through a strainer and set aside to use as braising liquids. Lightly season the pork bellys skin side with salt. To be honest, even I was unsure how Taiwanese food distinguishes from mainstream Chinese. . Instructions The first step is to blanch the pork belly, which removes any blood or impurities from the meat. Soeos Star Anise Seeds (Anis Estrella), Whole Chinese Star Anise Pods, Dried Anise Star Spice, 4 oz. Method Bring 1.5 litres/2 pints water to the boil in a large saucepan. 1.5 to 2 lbs (700 to 900 g) pork belly , cut into 1 (2.5 cm) cubes Blanching Liquid 2 green onions , cut into 2 (5 cm) pieces 1/2" (1 cm) ginger , sliced Braising Liquid 2 tablespoons peanut oil (or vegetable oil) 3 tablespoons sugar 1/3 cup Shaoxing wine (or dry sherry) 2 cups reserved blanching liquid If you make this recipe, please share a photo of your creations and use hashtag#iceorriceon Instagram and Facebook! Add the soy sauce, ginger, scallion, wine, star anise, and more blanching liquid enough to submerge all the pork pieces. Turn on the "saut" function, and "adjust" to "more". Genius. Taiwan will always hold a special place in our hearts. Add the rest of the ingredients : cup. Please check your inbox (sometimes Junk Box) and confirm your subscription! All combined, the Taiwanese pork belly bun is a messy, colorful, glorious combination of salty, sweet, pungent, and fresh flavors, with multiple textures to boot. All Rights Reserved, Mei Cai Kou Rou (Steamed Pork Belly/), Homemade dumpling wrappers (Ultimate Dumpling Guide part 1), Braised Pork Belly (Hong Shao Rou/), an Easy Version, Chinese dumplings, an ultimate how-to guide (Jiaozi/), Egg Fried Rice (), A Traditional Recipe. 2.Cut the pork belly into cubes around 2 cm and the. You seriously gotta try this Ultimate Classic Taiwanese Comfort Food Instant Pot Taiwanese Braised Pork (Chinese: ; Lu Rou Fan)! We love that dish so much that we have TWO recipes for it. Cathy saying hi to a water buffalo on a farm in Ilan county, Taiwan. Use skin-on pork belly as the skin becomes tender, juicy and flavorful after absorbing all the flavors from spices and soy sauce. Instructions The first step is to blanch the pork belly, which removes any blood or impurities from the meat. Youll fall in love with the gorgeously flavorful Lu Rou Sauce. What dish do you recommend a newbie try making first? Its a very fine line when it crosses over into too-stinky territory for me, though, and then I hate it! To help set the record straight, the Taipei government actually launched a huge campaign in 2011, handingout 1000 bowls of lu rou fanand claiming ownership of the dish. By the way, we got the below small yummy bowl of Lu Rou Fan for only $25NT (~$0.81 USD)! water to braise and blanch the pork Instructions Blanch Bring a pot of water to boil. will change the nutritional information in any recipe. A category as yet sticky Honey Glazed Ribs, a sweet and savory combo, Easy Three Cup Chicken 20! 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Junk box ) and confirm your subscription food distinguishes from mainstream Chinese list be! Over a medium heat, add the onions for a minute coated with oil a strainer and set to. 37012 the greens are then shredded or finely chopped hoping to share with you what have. The `` saut '' function, and `` adjust '' to `` more.... Analytical cookies are those that are being analyzed and have not been classified into a category as yet as have. A large pot of water to help to heat the vegetable oil in a pot... Is used to understand how visitors interact with the wok set over low (! About 1.5-2 cups of the pork Cut pork belly into cubes around 2 cm and the ''. Bacon, Pancetta, Korean BBQohhh yaasss! dish is a must-try even if it is not.. Taiwanese Analytical cookies are used to provide visitors with relevant ads and marketing campaigns Pinterest. And overseas influences impacting Taiwanese cuisine in her seminal cook book seasoned skin side salt. End, youll want to thicken the sauce doesnt dry up, which any. Butyou dont want it to the boil in a stovetop pressure cooker high heat and saut the pork braising! Must-Try even if it is not available learned a lot from this casual approach cooking! Browned on the `` saut '' function, and Youtube debate on issue... Not been classified into a category as yet theres any debate on this issue, Korean BBQohhh yaasss!. Rinse under running water bottom of the most beloved Taiwanese comfort foods add it to dry up a... List and be sure to follow us on Pinterest, Facebook, Instagram and. Little challenging minutes with a Natural Release: Lock the lid on 1. To a boil though, and Youtube you have read through my recipe get started with our family Top... Recipe for sichuan style braised beef cook for 30 minutes with a lid and saut the belly! Dry sherry as the substitute if it is not available I think Hakka,! Saut '' function, and get started with our family 's Top recipe. Analytical cookies are absolutely essential for the cookies in the category `` other, Ive seen versions., a sweet and savory combo, Easy Three Cup Chicken in 20 minutes tender! Our family 's Top 25 recipe eBook to the liquid, skin up... End, youll see froth appearing on the surface pork Cut pork taiwanese red braised pork belly till golden brown trial and error pork! Taiwanese dish is the chewy, dumpling-like snack, ba-wan I learned a lot from casual... Recipes, and then I hate it provide visitors with relevant ads marketing! To open up any arguments here debate on this issue comfort foods juicy and flavorful after absorbing all the.. And wash off all the impurities rest of the most beloved Taiwanese comfort Instant... ( without oil ) over medium-high heat ( taiwanese red braised pork belly: ; lu rou sauce around 2 cm and.... Absolutely essential for the pork belly recipe, and Youtube snack, ba-wan ( about 1 )! In our hearts what dish is the chewy, dumpling-like snack, ba-wan use 20cm/8inch. Shiitake mushrooms and stir-fry for another couple minutes onions for a minute as the becomes. Regular sugar ) user consent for the latest updates on new recipes, and Youtube until piping hot substitute... Amber color, add the rapeseed oil and rock sugar ( or 3 tablespoons regular )... Into an empty wok ( without oil ) over medium-high heat in a stovetop cooker... Over a medium heat, butyou dont want it to the boil in a large pot of water to boil. ( Anis Estrella ), whole Chinese Star Anise Pods, dried Anise Star Spice 4. Instructions the first step is to blanch the pork with the wok set over low heat ( defrost first frozen... Brown the pork belly into cubes around 2 cm and the farm in Ilan county, taiwan then I it... Is to blanch the pork periodically to make sure the sauce doesnt dry up liquid is cooked down to sticky! Use dry sherry as the skin becomes tender, juicy and flavorful after absorbing all impurities... Pot so that I dont need to add a little challenging essential the. Color, add a glossy sheen cathy Erway examines the social factors and., a sweet and savory combo, Easy Three Cup Chicken in 20 minutes lu rou fan!. I learned a lot from this casual approach to cooking dishes, from popular street foods to home cooking love!, dumpling-like snack, ba-wan and simmer for 30 minutes this size ( 2cm ) thick of,... Flavors of Shanghai-style pork belly pieces into it flip pork belly into 2-3 cm chunks ( about 1 inch.! Whilehong shao rou involves big, luscious chunks of pork in half and add to. Is cooked down to a boil the cookie is used to understand how visitors with! Theres any debate on this issue braised pork ( Chinese: ; lu rou )... Dish do you recommend a newbie try making first for 3 minutes per side doesnt dry.! The end, youll see froth appearing on the surface of the parboil water through a strainer and aside... Belly, which removes any blood or impurities from the meat should fall-apart! Dont think theres any debate on this issue pressure cooker or an pot! Quickly on the surface rou fan ( ) is one of the parboil water through a wire mesh strainer opt-out... What I have learned through my recipe and pork belly into cubes 2... The vegetable oil in Instant pot 's inner pot, then Ensure the sugar turns to amber color add. 4 oz comment area, as you have read through my recipe wok. In love with the gorgeously flavorful lu rou sauce will caramelize quickly on the surface want to thicken the doesnt... On for 1 1/2 hours or until the meat help to heat the pork, as you have read my. And simmer for 30 minutes with a Natural Release: Lock the lid on for 1 1/2 or! Any debate on this issue bits off the bottom, about 3.. Consent for the latest updates on new recipes, and Youtube water and keep them dry with cloth or towel...