Home-cooked Braised Minced Pork with Rice (Taiwan-Style)
You should be very familiar with this braised minced pork in soya sauce put on top of hot fragrant white rice! It is also known as 台湾卤肉饭. I have been to Taiwan twice but have yet to taste one that is as good as my mum’s!!!! The ones I ate in Taiwan were fatty minced pork and the soya sauce which is not fragrant enough.
This minced pork style is called 肉燥饭. You can also cut the pork belly into strips to become 卤肉饭. I prefer it minced.
Here’s to share with you my mum’s recipe!! (Taichung-style). You’ll never expect it to be so easy!
1. pork belly 600 g
2. small shallots 5 pcs
3. Garlic 5 (peeled) pcs
4. Soy sauce 100ml
5. Dark soy sauce 200ml
6. Water 1000ml
7. Rock sugar 1 tablespoon
*9. Star aniseed/anise (八角) 2/3 pcs – optional if you don’t like its taste
1. Minced the pork belly.
2. Heat wok and add in a small amount of oil. Throw in the finely-chopped shallots and fried till fragrant.
3. Add in the minced pork belly and stir-fry together.
4. When the pork belly is almost cooked, throw in the finely-chopped garlic, soy sauce, dark soy sauce and water.
5. Bring to boil. Add more water if necessary.
6. Add in the rock sugar and simmer.
7. Pour gravy over pipping hot white rice. Garnish with corianders and serve hot. Stir and mix the minced meat with the rice evenly and feast!
You may want to reduce or add in more soy sauce to suit your taste buds. The type of soy sauce you use is crucial here as it directly determines how delicious your minced pork is.
You can also add in eggs. Leave it overnight and cook the next day to allow the meat to fully absorb the soy sauce. Yummy!!
Many readers have enquired about the brand of the soya sauce. You may get it at Taiwanese marts and People’s Park Da Xin supermarket. I think there are also many places selling them. The dark sauce is 油膏. Soy sauce is 酱油. Here is the picture: