Maybe in another 20 or so years I will have a recipe book in my head like my mother does. Maybe in another 20 or so years I’ll be able to cook using instincts you only get from years and years of time in the kitchen. But right now? Right now I have to refer to the notes I jotted down while in the kitchen with my mother. And still then, I somehow miss an ingredient. Or two.
Luckily for me, my mother’s Chinese cooking is rather forgiving. A little too much soy sauce? That’s OK. Add some more water. No one’s gonna know! Her go-to dishes are simple and quick but taste like home to me. My version of comfort food. This braised pork dish (滷肉飯 or Lu Rou Fan) is total comfort. The best thing about this dish is that it makes great leftovers. Fridge it or freeze it and you can have meals for the rest of the week. This version is a lighter/healthier version of the traditional – which is made using diced pork belly.
There’s definitely a bit of prep involved with this dish, but that’s the hardest part. Eggs will need to be boiled for later. Remembering to pre-soak the dried shitake mushrooms for later too. Or you can take it easy and forget about the eggs and mushrooms. Aren’t forgiving recipes the best?
Shallots are a key ingredient in this recipe. Dicing the shallots can be a lot of work. We’re making our own fresh crispy fried shallots here. You can also buy fried shallots from the store – but homemade somehow always tastes better. Yeah, you know it.
Braised Pork on Rice
Ingredients6 tablespoons cooking oil (vegetable, coconut, etc.)7-8 fresh shallots (diced)1 lb ground pork1/3 cup rice cooking wine1/2 clove of garlic1/2 teaspoon 5-spice seasoning1/8 teaspoon cinnamon1/4 teaspoon black pepper1/2 cup soy sauce1 tablespoon sugarWater(4) boiled eggs, peeled (optional)Fresh cilantro (optional)White pepper (optional)
- In a small pan, heat cooking oil over medium-high heat. Add diced shallots and cook until shallots are brown and crispy. Remove shallots from pan and set aside. Drain oil and save to cook the meat.
- In a large pot, heat cooking oil leftover from shallots over medium-high heat. Add pork to pot and brown. Use a spatula to break apart the meat into small pieces, about 2-3 mins.
- Add the cooking wine and continue breaking the meat apart. Allow liquid to cook off, about 5 mins. Add garlic and complete browning.
- Add fried shallots to meat and stir. Add 5-spice seasoning, cinnamon, pepper, soy sauce, sugar. Mix well and allow to cook for 2 mins.
- Add enough water to the pot to cover the meat. Add boiled eggs.
- Cover, turn heat to low and simmer for 20-30 mins.
- Serve over rice topped with fresh cilantro and white pepper.2.6http://soochie.com/2015/02/braised-pork-on-rice/Copyright 2014 soochie.com