Lu Rou Fan

Lu Rou Fan is a classic Taiwanese dish. The gluey and melt-in-your mouth pork serve on with rice epitomises comfort food. This is a hassel-free recipe because I am using the slow-cooker to do the magic.


Ingredients:
- 500g of pork skin
- 500g of pork belly
- 2 bulbs of garlic, remove the skin
- 80g of Chinese parsley, chopped
- 80g of ginger, sliced
- 1/2 cup of dark soya sauce
- 1/2 cup of light soya sauce
- 2 tablespoons of sesame oil
- 1 teaspoon of five-spice powder
- 1/2 cup of huatiao wine
- 3 tablespoons of sugar
- 2 cinnamon sticks
- 3 anistars
- 10 pieces of cloves
- 50g of fried shallots

Procedures:
1) Blench pork skin and pork belly in boiling water for 10 minutes. Cool it and cut it into small pieces.
2) Place the pork skin and pork belly into a slow-cooker.
3) Add dark soya sauce, light soya sauce, sesame oil, five-spice powder, huatiao wine, sugar, cinnamon sticks, anistars and cloves to the meat.  Mix well.
4) Add water just enough to cover the meat.
5) Add ginger slices and garlic.
6) Cook for 5 hours in high setting until the meat is tender and the sauce is thick.
7) Stir in fried shallots. Serve meat with rice and garnish with parsley.

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