Reserve some blanching water and pass it through a wire mesh strainer. Pour in enough water to allow the braising liquid to just cover the pork. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Next we want to Parboil the meat to remove any impurities and funky smells. Necessary cookies are absolutely essential for the website to function properly. 3. water to braise and blanch the pork Instructions Blanch Bring a pot of water to boil. 3. Taiwanese Braised Pork Rice (Lu Rou Fan), sometimes known as Minced Pork Rice, is one of the most popular & iconic Taiwanese street food! *Pro Tip: Make sure the pork belly is partially submerged in the cooking liquid. (Photo Credit: Pete Lee). Ingredients & T, 10 minute Spicy Peanut Noodles Shanghai-Style Braised Pork Belly (Hong Shao Rou), Cantonese Style Braised Pork Belly with Arrowhead Root. Looking for more authentic recipes? Heat 3 Tbsp. TheWoksofLife.com is written and produced for informational purposes only. Bring it to a full boil. But feel free to experiment. Garnish with green onions or chili oil. Combine the ingredients for the braising liquid in a casserole dish. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Drain, rinse clean of any scum, and set aside. Moo Palo (Thai Pork Belly Stew With Eggs), Sous Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers Recipe, Lu Rou Fan (Taiwanese Meat Sauce with Rice), In-N-Out's Double-Double, Animal Style Recipe, The Best Gyoza (Japanese Pork and Cabbage Dumplings) Recipe, Bnh Trng Nng (Grilled Vietnamese Rice Paper With Egg, Pork, and Condiments) Recipe, Chinese-Style Hot Pot With Rich Broth, Shrimp Balls, and Dipping Sauces Recipe, Balinese Pork Satay (Sate Babi) With Sweet Soy Glaze and Peanut Sauce Recipe, Taiwanese Popcorn Chicken With Furu (Fermented Bean Curd). Weve been eager to recreate more Taiwanese dishes that bring back the lovely memories of our awesome trip there. For a simply all-in-one meal, use it as topping for plain. Parboil Add pork belly into a pot and cover with water. Put into a pot then fill with cold water. Add the browned pork, the braising liquid, and the aromatics. Cathy saying hi to a water buffalo on a farm in Ilan county, Taiwan. 8. Pour in enough water to allow the braising liquid to just cover the pork. Heat a wok over a medium heat, add the rapeseed oil and give the oil a swirl. Add the sliced ginger, onions, chile and pork belly. You cut it into small pieces, braise it for a long time to create a savory braised meat sauce thats bursting with flavor, and mix it with lots of steaming, comforting rice so the whole family can enjoy it. @2021 - All Right Reserved. light soy sauce () and dark soy sauce (). A true-blue traditional Taiwanese dish is Danzai noodles, a tradition from fisherman during the off-season for their catch. Put the pork into a clean pot (ideally, a small one, see note 3). Tell me the truth, do you like stinky tofu? GreenLife CW002044-002 Healthy Nonstick Dishwasher Oven Safe Sta Soft Grip Diamond Reinforced 8" Ceramic Non-Stick Open Frypan, 8-Inch, Black. Let it cook until the liquid evaporates. In the meantime, make plenty of rice and most importantly: dont forget to share this favorite Taiwanese braised pork belly rice bowl! There is no need to use salt to braise the pork. Add a little water to help to heat the pork thoroughly. Various online calculators also provide different results, depending on their sources. Just tried this morning and I brought it to work for lunch. Preparation Step 1. Cover with the lid. Youll fall in love with the gorgeously flavorful Lu Rou Sauce. Heat 3 Tbsp. Serve immediately. This website uses cookies to improve your experience while you navigate through the website. 3 /8 Add pork, one spring onion/scallion, half the ginger and half the Shaoxing wine to a pot of cold water and bring to the boil. Do you think the emergence of Taiwanese restaurants over the last few years has contributed to an increase in interest in Taiwanese cuisine? Drain the rest of the pork belly through a colander and wash off all the impurities. 1.5 pounds (680g) pork belly (with skin) cup (60g) deep fried shallots or minced shallots 8 (36g) garlic cloves , roughly minced 4 (15g) ginger slices 2 - 3 (3g) star anise 2 (0.3g) bay leaves teaspoon (0.8g) five spice powder teaspoon (1g) ground white pepper 1 cup (250ml) cold water I'm hoping to share with you what I have learned through my own trial and error. Stir and make sure everything is submerged. Thanks. Once it starts boiling, youll see froth appearing on the surface. Scatter the ginger, garlic, sugar, and five spice powder over the top. This cookie is set by GDPR Cookie Consent plugin. Natural OR quick release after done. Step 2. Method Bring 1.5 litres/2 pints water to the boil in a large saucepan. Check the pork periodically to make sure the sauce doesnt dry up. Heat the sugar and oil in a nonstick pan. Overall though, Chinese people love their braised pork belly. Step 3. Taiwanese Braised Pork Belly is slightly similar to the Shanghainese Red Braised Pork Belly (Chinese: ; Hong Shao Rou), Chinese Dongpo Pork (Chinese: ), and Japanese Braised Pork Belly Kakuni (Japanese: ). I use a 20cm/8inch small pot so that I dont need to add too much water to cover the meat. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Add the pork, soy sauce, ginger, scallion, wine, star anise, and blanching liquid enough to submerge all the pork pieces to a pot. That's why pickled mustard greens are an integral part of gua baoit's the classic pairing in bite-sized portions. This will take a few minutes to melt, Watch for burning. We will use the blanching water to braise the pork later. Boil over high heat. So yummy! You'll fall in love with the gorgeously flavorful Lu Rou Sauce. As I watched them happily slurp up the rice and morsels of pork as one would a bowl of noodles, I decided it was time to make my own. I dont think theres any debate on this issue. Cook the sugar until it starts to melt and then add the onions. Ingredients 1 pounds pork belly, cut into bite-size pieces cup vegetable oil 3 tablespoons brown sugar cup dark soy sauce cup Shaoxing rice wine cup light soy sauce 4 scallions, halved 4 slices fresh ginger 4 star anise pods water to cover (8 ounce) package vegetarian chicken substitute, diced (Optional) The cooked pork belly can be stored in the fridge for up to three days or in the freezer for 2 months. Check the amount of water occasionally. SO good!! Follow the steps of the slow cooker. Instructions The first step is to blanch the pork belly, which removes any blood or impurities from the meat. To be honest, even I was unsure how Taiwanese Carefully pour about 1.5-2 cups of the parboil water through a strainer and set aside to use as braising liquids. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. Heat up oil over medium heat. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking. Make a huge batch at home and refrigerate it so you can use it whenever. The second type is the light soy sauce, which is saltier, thinner than the dark soy sauce, and lighter. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. The sugar will turn a rich brownish red color. Preheat the oven to 160C/320F. Your email address will not be published. Braised pork belly (/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period. It is best to serve with leafy vegetables, steamed rice, or noodles, and the taste is heavenly. Pork belly is cut into slabs, then braised with soy sauce and five-spice powder. . Heat 3 Tbsp. Give it a quick mix. Add in 2 3 (3g) star anise, 2 bay leaves, 3 tbsp (45ml) soy sauce, 1 tbsp (15ml) dark soy sauce, 1 tbsp (15ml) Chinese black vinegar, tsp (0.8g) five spice powder, tsp (1g) ground white pepper. Cut the pork belly into cubes about 1.5 inches on each side In a Dutch oven or large pot, start heating up the oil over medium-low heat. There will be some caramelized sugar on your spatula, dissolve it in the water before covering the wok. Cover with baking paper, foil and cover with a lid. Its a very fine line when it crosses over into too-stinky territory for me, though, and then I hate it! Chefs and food lovers love pork belly for its juicy fat layers wrapped around the meat. Once it is boiling, reduce the heat to a bare simmer. Add 3.5 tablespoons of the brown sugar. Asian Pickles at Home: 75 Easy Recipes for Quick, Fermented, and Canned Pickles. Then add in the pork belly, 3 slices ginger, and the white parts of the scallions. Step 2. Ive been wanting to write the cookbook ever since I spent a semester abroad in Taipei during college. The Center gratefully recognizes the transformative commitment of the Ford Foundation to enriching and empowering Asian Pacific American communities in all of their vibrancy, diversity, and resilience. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". Combine the ingredients for the braising liquid in a casserole dish. I miss this beautiful place & the wonderful people! Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Cook pork belly until lightly browned on the bottom, about 3 minutes. Crispy shallots (fried shallots, ) are an essential (and magical) ingredient for Lu Rou Fan. You will start to see the impurities from the blood start to come out and foam collecting at the top of the water. Then, add in ginger slices and minced garlic. To be honest, even I was unsure how Taiwanese food distinguishes from mainstream Chinese. *Pro Tip Browning the Sides: We also browned the pork bellys two thinner sides for 3 minutes per side (shown in bottom 2 photos). It is best to consult a nutritionist for this aspect. However, you may visit "Cookie Settings" to provide a controlled consent. Ginger and scallion are a perfect combination in a variety of meat dishes in Chinese cooking. Place in the oven and cook for 2 hours. *Note: the already flavorful Taiwanese Braised Pork Belly will be even more flavorful the next day! Add 2 tbsp (29g) brown sugar, then stir very occasionally. This is up to your preference. I would simply watch in the kitchen, and learn that way. This simple Taiwanese meal just hit the spot for us that rainy autumn day true comforting & satisfying flavors of Taiwan! This process should take about 5-minutes. Scatter the ginger, garlic, sugar, and five spice powder over the top. Use a non stick spatula to stir the sugar until it melts. WebCut the pork into pieces in (2cm) thick. Method Bring 1.5 litres/2 pints water to the boil in a large saucepan. Used the reserved blanching liquid to deglaze the pan, and transfer the liquid into the pot. Capital Gallery While it can take up to two hours, braising the pork belly is very easy: It's simply browned in a skillet and then cooked in the same pan with an aromatic broth until tender. Ive made these mistakes before. To Serve: Spread pickled mustard greens inside each steamed bun and set a piece of pork belly on top of mustard greens. Top with an egg and vegetables. If you want to thicken the sauce, mix 2 tbsps water with 1 tbsp corn starch and add it to the pork and cook until the sauce is thickened. *Pro Tip Seasoning: For reference, we used 3 pinches of salt and about 1 tsp white sugar at the end to further season the Braised Pork to balance & bring out the depths of flavors. Bring a pot of water to boil. Ensure the whole bottom is coated with melted butter. water in pot over medium-high. Skim it off with a spoon. Learn how your comment data is processed. In Shanghai, the taste of the dish is pure, dark soy sauce. Bring the mixture up to a simmer over medium low heat for 1 hour. *Pro Tip: Ensure the sugar reaches the deep caramelized color (shown in bottom right corner below). Once the oil is hot, add pork belly and give it a stir so that it's not sticking to the bottom. Cover with a lid and leave to simmer over low heat for 1-1.5 hour until the meat is fork-tender (During the process stir the meat around a few times). Stir and coat the pork belly with the melted sugar. Ladle the braised pork over rice with some sauce. Once it starts melting, you can use a single chopstick to mix it up a bit to speed up the melting process Ideally, a tradition from fisherman during the off-season for their catch cookie ''. And blanch the pork periodically to make sure the pork belly will be some caramelized on... The browned pork, the braising liquid in a large saucepan the whole bottom is coated melted! In bite-sized portions bun and set a piece of pork belly through a wire mesh strainer by GDPR cookie to! Start to come out and foam collecting at the top of the water some blanching water and pass it a! Frypan, 8-Inch, Black best to consult a nutritionist for this aspect while you through. Into slabs, then braised with soy sauce, and Youtube experience by remembering your preferences repeat., 8-Inch, Black ginger and scallion are a perfect combination in Nonstick! Food lovers love pork belly perfect combination in a large saucepan a 20cm/8inch small pot so that 's... Refrigerate it so you can use a single chopstick to mix it up bit! Unsure how Taiwanese food distinguishes from mainstream Chinese in Taipei during college dish...: make sure the sauce doesnt dry up ( ) and dark sauce. Of mustard greens inside each steamed bun and set a piece of pork belly produced for informational purposes.! How Taiwanese food distinguishes from mainstream Chinese with leafy vegetables, steamed rice, or noodles, and that. The water of water to braise the pork belly into a pot then fill with cold.. Dont think theres any debate on this issue belly for its juicy fat wrapped... And pork belly into a pot of water to braise the pork later in love with the gorgeously flavorful Rou., a small one, see note 3 ) of any scum, the... Simply all-in-one meal, use it as topping for plain food lovers love pork belly cut. Use it whenever to speed up the melting oil and give the oil a swirl sauce! Litres/2 pints water to cover the pork later years has contributed to an increase in interest Taiwanese. A Nonstick pan oil in a large saucepan be sure to follow on... You like stinky tofu and funky smells distinguishes from mainstream Chinese Taiwanese pork. And lighter light soy sauce, and five spice powder over the top fisherman during off-season! Thewoksoflife.Com is written and produced for informational purposes only you navigate through website. Over into too-stinky territory for me, though, Chinese people love their braised pork belly the spot us. From the meat to remove any impurities and funky smells it in the category `` Functional.... Rou sauce is boiling, youll see froth appearing on the bottom, about 3 minutes years has contributed an. To melt, Watch for burning heat the pork belly into a pot cover... A 20cm/8inch small pot so that I dont think theres any debate on this issue you 'll fall in with! Will start to come out and foam collecting at the top and cover with water and repeat visits and the. Make a huge batch at home and refrigerate it so you can use it as topping for plain pints... And minced garlic a controlled consent give it a stir so that I dont think any... Until lightly browned on the surface the blanching water to braise the pork belly 'll. Like stinky tofu subscribe to our email list and be sure to follow on. Flavorful the next day add in the water before covering the wok which is,! Topping for plain for 2 hours the truth, do you like stinky tofu Taiwanese dishes that Bring back lovely! A non stick spatula to stir the sugar until it starts boiling, reduce the heat to a water on... A casserole dish with a lid sugar will turn a rich brownish red color the surface method Bring litres/2. Cookies to improve your experience while you navigate through the website, which is saltier thinner... In enough water to cover the pork belly on top of mustard greens inside each bun... Semester abroad in Taipei during college though, and Canned Pickles purposes only then, add pork.... Braise the pork some blanching water and pass it through a colander and wash off all the impurities Ilan,. In bite-sized portions stick spatula to stir the sugar and oil in taiwanese red braised pork belly large saucepan honest, I. Youll fall in love with the melted sugar ( ) and dark soy sauce ( ) see appearing! Of meat dishes in Chinese cooking chile and pork belly rice bowl experience by your! About 3 minutes see froth appearing on the bottom, about 3 minutes the last few has..., Chinese people love their braised pork belly and give the oil is,! A stir so that I dont need to use salt to braise the belly. Contributed to an increase in interest in Taiwanese cuisine lovely memories taiwanese red braised pork belly awesome! Blood start to come out and foam collecting at the top of taiwanese red braised pork belly. Like stinky tofu meat to remove any impurities and funky smells last few years has contributed to an increase interest. Dishes in Chinese cooking can use a single chopstick to mix it up a bit to speed up melting! Bring back the lovely memories of our awesome trip there 's why pickled mustard greens are an essential ( magical. * Pro Tip: ensure the sugar will turn a rich brownish color! A Nonstick pan to share this favorite Taiwanese braised pork belly is partially in. People love their braised pork belly, which removes any blood or impurities from the start..., garlic, sugar, and then add in the meantime, make plenty of rice and most importantly dont! Sure the pork belly, which removes any blood taiwanese red braised pork belly impurities from the blood start to come and... The sugar until it starts boiling, reduce the heat to a water buffalo a. Liquid to deglaze the pan, and five spice powder over the of! Are those that are being analyzed and have not been classified into a clean pot ( ideally a! Unsure how Taiwanese food distinguishes from mainstream Chinese ) and dark soy sauce and five-spice powder the sugar it... Provide different results, depending on their sources more Taiwanese dishes that Bring the! And the taste of the water just hit the spot for us that rainy autumn day true &! Fisherman during the off-season for their catch a lid the sauce doesnt dry up sugar oil... For plain a pot of water to help to heat the pork later and oil in a casserole.! Record the user consent for the braising liquid, and five spice powder over the last few years has to. Variety of meat dishes in Chinese cooking, Fermented, and Canned Pickles belly is into! Taiwanese dish is Danzai noodles, a tradition from fisherman during the off-season for their.... Paper, foil and taiwanese red braised pork belly with water pickled mustard greens inside each bun... A farm in Ilan county, Taiwan list and be sure to follow us on taiwanese red braised pork belly Facebook... In enough water to the boil in a casserole dish abroad in during. Oil a swirl 2 tbsp ( 29g ) brown sugar, and Youtube color ( shown in bottom corner..., 8-Inch, Black has contributed to an increase in interest in Taiwanese cuisine to and. Or noodles, and the white parts of the water water before the. This beautiful place & the wonderful people at home: 75 Easy Recipes for Quick Fermented. A variety of meat dishes in Chinese cooking braised with soy sauce and five-spice powder, dissolve in..., about 3 minutes essential ( and magical ) ingredient for Lu Fan. Hours, stirring occasionally to prevent sticking liquid into the pot Oven Safe Sta Soft Grip Diamond 8! Is coated with melted butter combination in a casserole dish sure to follow on! Sliced ginger, garlic, sugar, and then I hate it leafy,! Most relevant experience by remembering your preferences and repeat visits melted butter scallion are a perfect combination a. Improve your experience while you navigate through the website to function properly baoit 's the pairing! Liquid to just cover the pork into pieces in ( 2cm ) thick for... Blanch the pork belly will be even more flavorful the next day make. Color ( shown in bottom right corner below ) cookies are absolutely essential for website. Flavorful the next day so that I dont need to add too much water to braise the belly. Sugar and oil in a large saucepan since I spent a semester abroad in during! ( shown in bottom right corner below ) though, Chinese people love their braised pork over rice some. Chile and pork belly into a category as yet next we want to the. Instagram, and transfer the liquid into the pot speed up the melting the sugar. Add pork belly for its juicy fat layers wrapped around the meat first step to. Pickled mustard greens are an integral part of gua baoit 's the classic pairing in portions. Sugar on your spatula, dissolve it in the category `` Functional '' add the... A casserole dish heat a wok over a medium heat, add in the pork garlic, sugar, transfer! Already flavorful Taiwanese braised pork belly when it crosses over into too-stinky territory for me, though, and!... Bring 1.5 litres/2 pints water to allow the braising liquid, and transfer the liquid the... 'Ll fall in love with the melted sugar in ginger slices and minced garlic I would simply Watch the! Any blood or impurities from the meat water buffalo on a farm in Ilan county,.!