Braised Pork Rice 滷肉飯

created by @big38

Ingredients

Scale recipe

—Pork spare ribs or belly

—Shallot

—Garlic

—Rock sugar

—Soy sauce

—Soy paste

—Water

—Shaoxing wine

—Ginger (optional)

—Green onion (optional)

Directions

Poach the pork in ginger, green onion, and warm water 15-20min.

Pat down the pork and dry off for a good 10min or so.

Sear the pork ribs and remove to the side.

Caramelize a load of shallots on low heat using the rendered pork fat, takes about 45min. Add in more oil if there wasn’t enough rendered pork fat. Patience is key here.

Add back in the pork ribs, soy paste, soy sauce, rock sugar. Cook a little so everything’s well coated.

Add in shaoxing wine and cook off the alcohol. Add water and garlic, close lid and braise for 2-3 hours.

Spoon the meat and sauce over rice. The braised garlic are also to die for.

Notes

This is a staple Taiwanese dish that I cook very often. The dish is usually done using pork belly, but my favorite is the spare ribs. I prefer the fat, tissues, and soft bones on spare ribs. I also love it on pork shanks, but it’s a little too hearty. It takes about 3-4 hours to make this, granted a big portion is waiting. I often cook this dish the night before and braise for just 1-2 hours. Next day, heat up again and braise another hour or so, then you’ve got yourself instant dinner for the family. I’m snobby and don’t like to eat the same thing for consecutive days. If you want, you can utilize the leftover braising liquid and braise another batch of meat. Soy paste is my little family secret here. Soy paste is more or less sweetened sticky soy sauce, probably has some flour contents i

Pork