Best 2 Taiwanese Braised Minced Pork Recipes
**Taiwanese Braised Minced Pork: A Culinary Symphony of Bold Flavors and Comforting Aromas**
Embark on a culinary journey to the heart of Taiwanese cuisine with this classic dish, Taiwanese braised minced pork. This delectable dish, known as "Lu Rou Fan" in Mandarin, is a symphony of bold flavors and comforting aromas that will tantalize your taste buds and leave you craving for more.
In this comprehensive guide, you'll discover the secrets to creating this beloved Taiwanese dish in your own kitchen. We'll explore three variations of Lu Rou Fan, each with its unique twist on this culinary masterpiece:
1. **Classic Taiwanese Braised Minced Pork:** Experience the authentic flavors of traditional Lu Rou Fan, made with tender minced pork braised in a rich and flavorful sauce.
2. **Shiitake Mushroom and Bamboo Shoots Braised Minced Pork:** Elevate your Lu Rou Fan with the addition of shiitake mushrooms and bamboo shoots, adding a delightful umami depth and textural contrast to the dish.
3. **Hard-Boiled Egg Braised Minced Pork:** Indulge in a delightful harmony of textures and flavors as you incorporate hard-boiled eggs into your Lu Rou Fan. The tender eggs absorb the savory sauce, creating a perfect balance of flavors.
Get ready to embark on a culinary adventure as we guide you through the steps of preparing each variation of Taiwanese braised minced pork. With detailed instructions, helpful tips, and mouthwatering images, this guide will transform you into a master of this beloved Taiwanese dish.
LU ROU FAN (TAIWANESE BRAISED PORK RICE BOWL)
Lu rou fan, a Taiwanese comfort food classic of braised pork belly over rice, is probably the best recipe to come out of our kitchen this month.
Provided by Judy
Categories Pork
Time 2h
Number Of Ingredients 17
Steps:
- 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. Drain, rinse clean of any scum, and set aside.
- Heat the oil in a wok over low heat, and add the sugar. Cook the sugar until it starts to melt and then add the onions. Turn up the heat to medium high and stir-fry the onions for a minute. Add the mushrooms and stir-fry for another couple minutes.
- Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be tied in cheese cloth), along with the peeled hardboiled eggs and turn the heat to the lowest setting. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
- At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.
Nutrition Facts : Calories 698 kcal, Carbohydrate 13 g, Protein 20 g, Fat 68 g, SaturatedFat 24 g, Cholesterol 268 mg, Sodium 1167 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
TAIWANESE BRAISED MINCED PORK
Steps:
- 1. Add the oil to a large Wok or skillet. Add the ginger, garlic, shallots and mushrooms. Cook until softened and the mushrooms have given up their liquid. Add the ground pork and star anise.
- 2. Cook until the pork is done. Add the shaoxing wine, rock sugar, mushroom soy sauce, dark soy sauce, oyster sauce, and white pepper. Add the water and bring to a boil.
- 3. Simmer 20 minutes until most of the water is absorbed. Stir in the mustard stems and green onions. Remove the star anise Serve over rice noodles.
Tips:
- Choose the Right Pork: For the best flavor and texture, use a combination of fatty and lean ground pork. This will help keep the meat moist and flavorful during the braising process.
- Marinate the Pork: Marinating the pork in a mixture of soy sauce, rice wine, and spices before cooking helps to tenderize the meat and infuse it with flavor.
- Use a Wok or Dutch Oven: A large wok or Dutch oven is ideal for cooking this dish, as it allows for even heat distribution and prevents the meat from sticking.
- Sauté the Aromatics: Before adding the pork, sauté the aromatics (ginger, garlic, and shallots) in oil until fragrant. This will help to build flavor and depth to the dish.
- Braising Liquid: The braising liquid typically consists of soy sauce, rice wine, water, and spices. Adjust the amount of liquid depending on how thick or thin you want the sauce to be.
- Use Rock Sugar or Brown Sugar: A small amount of rock sugar or brown sugar helps to balance the salty and savory flavors of the dish and adds a touch of sweetness.
- Garnish with Cilantro: Before serving, garnish the dish with chopped cilantro for a pop of color and freshness.
Conclusion:
Taiwanese braised minced pork is a classic dish that is both flavorful and comforting. With its tender meat, savory sauce, and aromatic spices, it is a popular dish that is sure to be a hit with family and friends. Whether you serve it with rice, noodles, or vegetables, this dish is a delicious and satisfying meal that is perfect for any occasion.
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