Taiwanese Lu Rou Rice (台式卤肉饭)

“Taiwanese Lu Rou Rice : Easy recipe of a popular Taiwanese dish which you can cook during the lock-down/ CB” “待家时期简单煮，美味台湾美食没烦恼!”

Circuit breaker happens in SG…. I lost my freedom😢…. I could only cook up a dream of holidaying…. that I eat the local food “there”. Today, we go Taiwan! 

Don’t let the long list of ingredients scares you off…. they are all commonly found which you can use for many other dishes ya. Most importantly, it’s all-thrown-in method simply with the right measurements, super easy to cook! Ho Jiak ah!! 😋😋

“我無自由，我失自由…..” 封城，乖乖待在家里做美梦出国吃美食…… 来来来，今天带你去台湾吃肉燥饭！

千万别被那常常的材料表给吓到哦，那都是些常用的食材。重要的是，只要用量准确，煮法是超简单的…… 味道真的有(很)像哟…… 超棒棒哒!! 包赞，不赞来找我！😜😆😆 

Serves 5 
Ingredients 
800g of pork belly, skinned and diced 
5-6 pcs of fresh Shitake mushrooms, trimmed and diced 
5 hard boiled eggs, peeled 
2 stalks of Bok Choy
2-3 star anise 
3-4 cloves of garlic 
3-4 shallots, chopped 
1 thumb of ginger, chopped 
1 lump of rock sugar, golf ball sized
2 tablespoon of cooking oil 
1/2 pot of water 

Condiments: 
2 (+ 2) tablespoons of dark soy sauce 
2 tablespoons of light soy sauce
2 tablespoons of cooking wine 
1 teaspoon of five spice powder 
1 teaspoon of sesame oil 
1/2 teaspoon of salt
1/2 teaspoon of white pepper 
1/2 teaspoon of chicken powder (optional) 

供5份
材料：
800克 五花肉，去皮切丁
5-6片新鲜香菇，切块切丁
5个煮熟鸡蛋，剥壳
2-5颗 小白菜
2-3 八角
3-4瓣 大蒜
3-4根 红葱头，切碎
1拇指般大小 生姜，切碎
1块冰糖，高尔夫球大小
2汤匙 食用油
1/2锅 水

调味料：
2 (+ 2) 汤匙 黑酱油
2汤匙 酱青
2汤匙 料酒
1茶匙 五香粉
1茶匙 麻油
1/2茶匙 盐
1/2茶匙 白胡椒
1/2茶匙 鸡粉（可选）

Method: 
(1) Cut pork belly into dice size. Season with the above listed condiments (except for the +2 tablespoons of dark soy sauce and chicken powder). Mix well. Season for 1-2 hours. 

(2) Heat pot with oil over medium fire. Add chopped shallots and stir fry till fragrant. Add garlics and star anise, fry till aromatic and garlics turn brown. 

(3) Add rock sugar and seasoned pork dices. Stir to combine. Add chopped ginger, when rock sugar is dissolving. Continue to stir fry until rock sugar is totally dissolved. Add diced mushrooms, followed by the +2 tablespoons of dark soy sauce. Stir to mix well. 

(4) Add water, the water should be added enough to cover all the meat and slightly more. Add eggs, bring down fire to low, and continue to simmer for 1.5 hours long. 

(5) Blanch and drain the green veggie. Serve Lu Rou with (lots of) rice, egg and green.

做法：
（1）将五花肉切成小丁。将肉丁，用上列调味料 (除了+2汤匙黑酱油和鸡粉外)，调味。拌匀腌制1-2小时。

（2）中火，加油锅热。加入红葱末，炒香。加入八角和大蒜，炒香和大蒜至金黄。

（3）加入冰糖和腌制好的猪肉丁，炒均匀。在冰糖溶解时，加入姜末。继续炒至冰糖完全溶解。加入香菇丁和+2汤匙的黑酱油。炒拌均匀。

（4）加水，水要盖过肉再多出1-2公分左右。加入鸡蛋，慢火卤1.5小时。

（5）煮烫后，并沥干绿蔬菜。将卤肉，大碗米饭，鸡蛋和蔬菜一起享用。

A bowl of Lu Rou Fan counts about 390kcal. 
一碗卤肉饭约390卡路里。

Tips: Pork belly cannot be too lean. It’s the fats that make up the taste. 50/50 ratio is nice for me!
*Taiwanese-style braised diced meat (Lu Rou) is towards sweet side. So, don’t cut down the sugar. In fact, I added slightly bigger then golf ball sized rock sugar. 
*I don’t like the strong taste from dried mushrooms in this dish. So, I used fresh mushrooms instead. 
*Get those thick kinds of dark soy sauce. Not those watery types. 
*No cooking wine, rice wine, Chinese Hua Diao wine or mirin also can.

温馨提示：五花肉不能太瘦。构成这道佳肴的好味道就是那层厚脂肪。对我而言，肥瘦对半最棒了！
*台式卤肉就是偏甜的。所以不要减少冰糖的量。其实，我加的还比高尔夫球大小的冰糖稍大点。
*我不喜欢这道卤肉带干冬菇的浓烈味道。所以我改用鲜菇。
*要卤肉颜色好看而味道更好些，要用比较浓稠的黑酱油。黑黑的那种。
*没料酒，米酒，花雕酒或味琳都行。

You might like my Taiwan-Style Shredded Chicken Congee (台湾式鸡丝粥)

Taiwan-Style Shredded Chicken Congee (台湾式鸡丝粥)

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