Lu Rou Fan (Braised pork rice) by Diana Chin
https://www.facebook.com/groups/platepalate/permalink/815652231822412/
INGREDIENTS:
500g shoulder pork ( ask butcher to remove the skin)
2 star anise
2 tbsp dried prawns ( soaked in warm water, then chopped roughly)
50ml premium light soy sauce
50ml rice wine ( I am using Shao Tsing)
3 tbsp dark soy sauce
4 tbsp fried shallots
2 tbsp fried garlic
a pinch of five-spice powder
1 medium size rock sugar ( you can also use 2 tbsp of white sugar)
4 eggs ( boiled and peeled off shells)
some hot water
METHOD:
1. Washed and cut shoulder pork into 1cm cubes.
2. Heat up a wok, add pork into wok without using oil. Keep stirring and cooking until all water that comes from the pork evaporated. Add dried prawns, rock sugar, star anise and five-spice powder and stir-fry for a minute. Don’t worry about the rock sugar as it will melt eventually.
3. Add in the sauces, fried shallots, fried garlic and 1/2 of the Shao Tsing wine ( keep the remainding for later use). Stir for a minute or two. Bring it to a simmer for 5 minutes. Next, add hot water just enough to cover the pork and add in the hard-boiled eggs and simmer for 30 minutes or more to reduce the gravy to consistency rather than the gravy being so watery. Make sure you keep turning the eggs so that both sides are evenly colored.
4. After 30 minutes or so, add in the remainding rice wine and simmer for another 5 minutes and this dish is done! Enjoy!
https://www.facebook.com/groups/platepalate/permalink/815652231822412/
INGREDIENTS:
500g shoulder pork ( ask butcher to remove the skin)
2 star anise
2 tbsp dried prawns ( soaked in warm water, then chopped roughly)
50ml premium light soy sauce
50ml rice wine ( I am using Shao Tsing)
3 tbsp dark soy sauce
4 tbsp fried shallots
2 tbsp fried garlic
a pinch of five-spice powder
1 medium size rock sugar ( you can also use 2 tbsp of white sugar)
4 eggs ( boiled and peeled off shells)
some hot water
METHOD:
1. Washed and cut shoulder pork into 1cm cubes.
2. Heat up a wok, add pork into wok without using oil. Keep stirring and cooking until all water that comes from the pork evaporated. Add dried prawns, rock sugar, star anise and five-spice powder and stir-fry for a minute. Don’t worry about the rock sugar as it will melt eventually.
3. Add in the sauces, fried shallots, fried garlic and 1/2 of the Shao Tsing wine ( keep the remainding for later use). Stir for a minute or two. Bring it to a simmer for 5 minutes. Next, add hot water just enough to cover the pork and add in the hard-boiled eggs and simmer for 30 minutes or more to reduce the gravy to consistency rather than the gravy being so watery. Make sure you keep turning the eggs so that both sides are evenly colored.
4. After 30 minutes or so, add in the remainding rice wine and simmer for another 5 minutes and this dish is done! Enjoy!
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