Rou Zao Fan (肉燥饭) is a classic Taiwanese dish featuring minced pork over rice. It's also known as "Lu Rou Fan" (滷肉飯), though there are slight regional differences between the two.
he pork is minced or finely chopped and cooked with a blend of soy sauce, rice wine, sugar, garlic, and various spices until it becomes tender and flavorful. The cooking process usually includes braising the meat for a rich, savory taste.
Common spices include star anise, cinnamon, and sometimes five-spice powder, which add depth to the dish. It's often garnished with chopped green onions, fried shallots, or pickled vegetables to add texture and contrast. Served over a bed of steamed white rice, which absorbs the flavorful sauce from the minced pork. Rou Zao Fan is a comforting and hearty meal, popular in Taiwan for its delicious simplicity and rich flavors.
Ingredients:
- 250g minced pork
- 2 tbsp oil
- 1 teaspoon minced ginger
- 1/2 cup chopped shallots
- 1/8 teaspoon 5 spice powder
- 1 tbsp rice wine
- 1 teaspoon sugar
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 tbsp oyster sauce
- White pepper, to taste
- 250 ml water
- Boiled eggs
Instructions:
1. Heat the oil in a large pan or skillet over medium heat.
2. Add the minced ginger and chopped shallots to the pan. Cook until they become translucent and fragrant.
3. Add the minced pork to the pan. Break up any large clumps and cook until the pork is browned and cooked through.
4. Once the pork is cooked, add the rice wine, sugar, light soy sauce, dark soy sauce, oyster sauce, and 5 spice powder to the pan. Stir well to combine and evenly coat the pork with the seasonings.
5. Pour in the water and bring the mixture to a simmer.
6. Carefully add the boiled eggs to the pan, gently nestling them into the pork mixture.
7. Reduce the heat to low and cover the pan. Allow the pork and eggs to simmer in the sauce for about 20 minutes.
8. Once the pork is tender and the sauce has thickened slightly, remove the pan from the heat.
9. Serve hot, with steamed rice and your favorite vegetables on the side.
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