Recipe: Minced Pork Rice (Taiwanese)2020|00:51
Minced Pork Rice otherwise known as “Lu rou fan” is one of THE most beloved Taiwanese comfort foods, and it is literally found everywhere in Taiwan. While there are two different writings for卤肉饭and鲁肉饭, the two are exactly the same. This may be confusing to some, and in fact there was a huge mix-up surrounding this dish when the Michelin Guide wrote that lu rou fan originated from Shandong, China, thinking that the latter form of writing states the origin of Shandong in its name. To help set the record straight, the Taipei government actually launched a huge campaign in 2011, handing out 1000 bowls of lu rou fan and claiming ownership of the dish, once and for all. INGREDIENTS: - Pork belly x 2 - Staranues x 4Ice - Sugar x 2 tablespoon - Ginger x 5 slice - Green onion x 1 - Chinese chilies x 3 - Rice wine x 3 tablespoon - Soy sauce paste x 2 tablespoon - Soy sauce x ½ cup - Coca cola x 1 cup - Water x 1 cup METHOD: 1. Chop up all of the ingredients into thin slices, and pork belly into 2 centimeter-thick cubes. 2. Add water into a pot and bring the water to boil. Then put in pork belly in and cook for about 1 minute, take it out and set aside. 3. Heat up a large skillet over high heat with 3 tablespoons of vegetable oil. Fry the pork belly for about 3 mins until the oil comes out. 4. Add sugar, garlic, chilies, ginger, and green onion into the skillet until sugar is fully dissolved and the pork belly turns brown. 5. Add oil, soy sauce, soy sauce paste, staranues and rice wine and bring to boil. Then add coke and water, enough to cover the pork belly. In low heat, cook until pork belly is tender and soft (about 40 mins).