Taiwanese braised pork rice usually takes 1 hour to cook. But I have an exclusive and innovative method that can be done in just 30 minutes. It is best to server with soft boiled eggs and seasonal vegetables. This is quick and easy to make. The taste is excellent.
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Ingredients
- 400 g minced pork (or diced pork tenderloin)
- 1 cup vegetables (like cauliflowers)
- 4 tbsp pickle mustard green (diced or Japanese pickle radish)
- 2 pcs soft boiled eggs (halved / see the note below)
- 3 tbsp diced red shallots
- 3 tbsp fried shallot flakes (fig2)
- 1 tbsp minced garlic
- 3 bowl cooked white rice
Sauce mixture
Group A
- 1.5 tbsp Indonesian sweet soy sauce(kecap manis) (fig3)
- 1 tsp Chinese 5 spices powder (fig4)
- 2 tsp dark soy sauce (fig5)
- 1 tbsp Shaoxing wine (fig6)
- 1 tsp light soy sauce (fig7)
- 0.25 tsp salt
Group B
- 10 g rock sugar (fig8)
- 2 pcs star anise (fig9)
- 2 pcs bay leaves (fig10)
- 200 ml water
Instructions
- Cook the pork over high heat in a pan. Transfer it to a sieve to drain off the fat
- Heat the pan with medium high heat. Stir fry the shallots and garlic for 2 mins
- Mix well the Group A sauce mixture. Do a taste test
- Add the pork back to the pan. Add in the Group A sauce mixture (add just enough sauce mixture as per your liking from step 4） + Group B sauce mixture. Bring it boil. Simmer over low heat for 15 mins
- Meanwhile, cook the soft boiled egg and vegetable
- Prepare 3 bowl of rice. Top with vegetables, soft boiled eggs, pickles and the cooked pork. Serve it hot.
Notes
Ingredients - Click to enlarge the image
NOTES
https://youtu.be/iRRRm0jL5e0https://youtu.be/iRRRm0jL5e0
NOTES
https://youtu.be/iRRRm0jL5e0https://youtu.be/iRRRm0jL5e0