Whilehong shao rou involves big, luscious chunks of pork belly,lu rou fan is almost like a braised meat sauce. Shanghai-Style Braised Pork Belly (Hong Shao Rou), Cantonese Style Braised Pork Belly with Arrowhead Root. On the contrary, the pork lacks the dark and thick caramelized glossy finishings if you use light soy sauce alone. Mix it well and add hot water. Remove pork belly from wok and dry with paper towel when cool enough to handle. Step 2. After 3-5 minutes, there's liquid coming from the pork belly. Capital Gallery The whole process is quite fast, which will take only about two minutes. 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) Close lid, then turn Venting Knob to Sealing position. Scatter the ginger, garlic, sugar, and five spice powder over the top. Drawing from her mothers Taiwanese heritage, Cathy has culled nearly 100 recipesshowcasing well-known favorites like Pork Belly Buns, Three-Cup Chicken and Noodles with Minced Pork and Fermented Bean Sauce, as well as many traditional dishes such as Danzai Noodle Soup and Meatball Mochi just waiting to be discovered. The traditional version incorporates dried (and reconstituted) squid along with twice-cooked strips of pork belly its such a tasty combination, and its easy to make. Fry until the fat has been extracted and the meat browns slightly. Turn up the heat to medium high and stir-fry the onions for a minute. This style of pork is commonly found on Taiwanese tables, and is often served with sides that help cut the richness, such as lightly cooked vegetables and/or pickled vegetables like mustard greens. Slowly melt the sugar, taking care to not let it burn. Everything in the pot: Put the pork belly cubes in an Instant Pot or other pressure cooker. Serve immediately. Bring it to a full boil. Cathy Erway examines the social factors behind and overseas influences impacting Taiwanese cuisine in her seminal cook book. Second only perhaps to a piping bowl of beef noodle soup (and even then, a very close second). These cookies will be stored in your browser only with your consent. It takes much longer to cook until tender for pieces larger than this size. The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Let the sugar sit undisturbed until you see it start to melt. Use the lowest heat possible while simmering. Learn how your comment data is processed. As an Amazon Associate, I earn from qualifying purchases. Were Sarah, Kaitlin, Judy, and Bill a family of four cooks sharing our home-cooked and restaurant-style recipes. Stir and make sure everything is submerged. Combine the ingredients for the braising liquid in a casserole dish. Place in the oven and cook for 2 hours. Pressure Cook for 30 minutes with a Natural Release: Lock the lid on the pressure cooker. 1.5 to 2 lbs (700 to 900 g) pork belly , cut into 1 (2.5 cm) cubes Blanching Liquid 2 green onions , cut into 2 (5 cm) pieces 1/2" (1 cm) ginger , sliced Braising Liquid 2 tablespoons peanut oil (or vegetable oil) 3 tablespoons sugar 1/3 cup Shaoxing wine (or dry sherry) 2 cups reserved blanching liquid Crispy shallots (fried shallots, ) are an essential (and magical) ingredient for Lu Rou Fan. Pressure Cook for 30 minutes with a Natural Release: Lock the lid on the pressure cooker. Stir in garlic and rock sugar. This traditional and authentic red braised pork belly (or in Chinese, 'hong shao rou') is rich, sweet, salty, savoury with an ever so subtle heat that will have you going for seconds! Fry until they become golden and crispy. Cut your pork belly Into 1 wide pieces. Place the pork belly in Instant Pot, then give it a quick mix. Put into a pot then fill with cold water. Turn up the heat to medium. To be honest, even I was unsure how Taiwanese 1.5 to 2 lbs (700 to 900 g) pork belly , cut into 1 (2.5 cm) cubes Blanching Liquid 2 green onions , cut into 2 (5 cm) pieces 1/2" (1 cm) ginger , sliced Braising Liquid 2 tablespoons peanut oil (or vegetable oil) 3 tablespoons sugar 1/3 cup Shaoxing wine (or dry sherry) 2 cups reserved blanching liquid Now, add the Shaoxing wine, light soy sauce, dark soy sauce, cinnamon, star anise, bay leaves, dried chili peppers, and water. To be honest, even I was unsure how Taiwanese Lee Kum Kee Premium Light Soy Sauce - 150ml (5.27 fl oz). 7. Use hand to move the skin on the surface of the wok until the skin is almost seared. Method Bring 1.5 litres/2 pints water to the boil in a large saucepan. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. 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. Still remember after strolling through the iconic National Chiang Kai-shek Memorial Hall (Chinese: ) in Taipei, Jacky & I were eager to try this famous local spot named the Top 5 Must Eat Lu Rou Fan in Taiwan Jin Feng Braised Pork Rice Restaurant (Chinese: ). Theme by 17th Avenue. Once boiling, add the spices (which should be tied in cheese cloth), along with the peeled hardboiled eggs and turn the heat to the lowest setting. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Reheat in a pot (defrost first if frozen) over low heat. With the heat turned off, slowly cut the pork belly into small strips (as shown in photo below). Then add in the pork belly, 3 slices ginger, and the white parts of the scallions. 9. To help set the record straight, the Taipei government actually launched a huge campaign in 2011, handingout 1000 bowls of lu rou fanand claiming ownership of the dish. If you dont want to purchase additional ingredients, you can also substitute with normal shallots for this dish. Lightly season the other side of pork belly with salt. Note: This post may contain affiliate links. The seasonings required for this recipe are generally available in any typical Chinese kitchen pantry. Step 3. Its all about the subtlety of flavors so it might seem a little intimidating to get right if youve only tried it in a restaurant. P.O. Boil over high heat. Drain the meat in a colander then rinse under running water. These pickles are made by lacto-fermenting a head of mustard greens (a process similar to making sauerkraut, kimchi, or Jewish deli pickles), which gives them a tangy flavor and turns them a dark, not entirely beautiful lizardy green color. Put into a pot then fill with cold water. Skim it off with a spoon. The Sugar will turn a rich brownish red color. Add vegetable oil to coat the bottom. Skim it off with a spoon. The whole process took me about 40 minutes. Preparation Step 1. Let the content simmer for 3 - 10 minutes to break down the meat & thicken the sauce. Slowly melt the sugar, taking care to not let it burn. All Rights Reserved, Mei Cai Kou Rou (Steamed Pork Belly/), Homemade dumpling wrappers (Ultimate Dumpling Guide part 1), Braised Pork Belly (Hong Shao Rou/), an Easy Version, Chinese dumplings, an ultimate how-to guide (Jiaozi/), Egg Fried Rice (), A Traditional Recipe. The various unique groups have evolved on the island to make it what it is today I basically dedicated the entire book to answer this very question! What dish do you recommend a newbie try making first? I resisted a bit, because I really like the traditional flavors of Shanghai-style pork belly. We want to reserve some of this parboil liquid for our braise. Adding soy sauce at the end will allow you to adjust the saltiness accordingly after the sauce has reduced. 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: ). The classic fluffy steamed bun is filled with a rich, meaty, salty, savory slice of braised pork belly, but it's the three accouterments served with it that are its true signature. Your email address will not be published. Thanks. The burst of flavors & satisfying texturesoh, we simply couldnt stop eating one mouthful after another. To balance the fermented flavor and drab color of the mustard greens, fresh, bright green cilantro is added as well. A true-blue traditional Taiwanese dish is Danzai noodles, a tradition from fisherman during the off-season for their catch. The process will take roughly 1.5 2 minutes. I miss this beautiful place & the wonderful people! I thought it made absolutely no sense that there wasnt a book or even any significant discussion any definition of the food in Taiwan in US food media. Braise the pork with the lid on for 1 1/2 hours or until the meat is soft and tender. Vegetable choices include Bok Choy, Choy Sum, Gai Lan (Chinese broccoli), broccoli, asparagus, etc. After five minutes, remove the pork from the water and clean them under running water. SO good!! Then cut the pork belly into 2 cm cubes. 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 Please read my privacy policy for more info. For the Pork Belly: Heat the oil over medium-high heat in a large skillet or wok. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Hong Shao Rou (Red braised pork belly, ), Shallots (or red onion), thinly sliced, plus oil for frying, Shaoxing rice wine (skip for an alcohol-free version). If there is still quite a bit of liquid left, turn the heat to high and cook uncovered to reduce its volume and thicken (Do not dry it out though as youd need some liquid to serve with the meat). Quarreling at the dinner table is bad for the digestion. Please check your inbox (sometimes Junk Box) and confirm your subscription! Heat a wok over a medium heat, add the rapeseed oil and give the oil a swirl. At this point the meat should be fall-apart tender. The proper Shaoxing rice wine should contain very little salt (mine has 0.08g salt per 100ml wine). And of course the legendary classic Taiwanese Lu Rou Fan is a must! Stir and bring the mixture to a boil. Were going traditional here, and thisis not a dish for dieters or low-fat substitutes. Lightly season the pork bellys skin side with salt. For the Buns and Toppings: Meanwhile, combine peanuts and sugar in a blender or food processor and pulse, stopping to scrape down the sides, until the mixture resembles a coarse powder, about 1 minute. Cook the sugar until it starts to melt and then add the onions. Blanch the pork Cut pork belly into 2-3 cm chunks (about 1 inch). To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This is up to your preference. Copyright 2023 Taste Of Asian Food | Birch on Trellis Framework by Mediavine. 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) Im just happy that this dish has been passed down through so many generations and that we get to enjoy it today. Heat up Instant Pot using Saut More function. I do! Once it starts boiling, youll see froth appearing on the surface. 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. The cookies is used to store the user consent for the cookies in the category "Necessary". Simmer on Medium/Medium Low heat for around 1 hour and 15 minutes or until the meat is tender. This helps to hold the shape and remove the odd taste. Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet. The five key ingredients on gua bao: steamed buns, braised pork belly, pickled mustard greens, fresh cilantro, and peanut powder. Theres another variation that uses ground pork instead of pork belly. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); Tried & True Recipes Delivered To Your Inbox Weekly. The longer the pork is sauted, the darker color it gets and the sauce becomes more concentrated. Cook pork belly until lightly browned on the bottom, about 3 minutes. At the end, youll want to thicken the sauce overhigher heat, butyou dont want it to dry up. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Add the shiitake mushrooms and stir-fry for another couple minutes. Thank you! They add an oniony taste and aromatic sweetness making the dish different from other types of Chinese style braised pork, such as the classic Hong Shao Rou (Red braised pork belly, ). 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. Carefully pour about 1.5-2 cups of the parboil water through a strainer and set aside to use as braising liquids. Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves. Amy + Jacky is a husband and wife team who worked directly with Instant Pot company, pressure cooker manufacturers, and 35+ restaurants. KP can you also publish the recipe for sichuan style braised beef? Let the content simmer for 3 10 minutes to break down the meat & thicken the sauce. 6. Our goal is to give you the confidence and knowledge to cook with an Instant Pot or pressure cooker through our well tested recipes. Ingredients & Tip, Sticky Honey Glazed Ribs, A sweet and savory combo, Easy Three Cup Chicken in 20 minutes ! Once the pot boils, turn down the heat and simmer for one more minute. 3. There will be some caramelized sugar on your spatula, dissolve it in the water before covering the wok. Grate recipe KP! And if you hop on a plane to Hunan, youll find Chairman Maos Red Braised Pork Belly. I am happy to see you in this comment area, as you have read through my recipe. Since it has to be slow cooked for at least 1 hour to make the pork belly tender and juicy, you need to keep an eye on the water level during cooking and stir occasionally so that it doesnt dry out and the bottom is not burnt. Add sugar then turn the heat to the highest. Taiwanese Beef Noodle Soup: In an Instant Pot or On the Stove. Once the pork is to your liking in terms of tenderness, turn up the heat to cook off any excess sauce, stirring constantly. Ta da! Carefully open the lid. In the same skillet, add garlic and ginger and cook over medium-high heat, stirring, until fragrant. With the wok set over low heat, add the oil and rock sugar (or 3 tablespoons regular sugar). Its a very fine line when it crosses over into too-stinky territory for me, though, and then I hate it! Born in Shanghai, she arrived in the U.S. at age 16. Preheat the oven to 160C/320F. SmithsonianAPA brings Asian Pacific American history, art and culture to you through innovative museum experiences and digital initiatives. Heat the sugar and oil in a nonstick pan. Just like the famousredbraisedpork bellyin mainland China,luroufan (/,braisedpork belly with rice) is one of the most popular comfort foods in Taiwan. Bring it to boil over medium heat. Transfer pork belly to a plate and set aside. We will use the blanching water to braise the pork later. Skim off the fatty oil from the top. You can use dry sherry as the substitute if it is not available. Add the ginger, scallion, and blanch the pork belly pieces over medium heat for about 5 minutes. Chinese braised pork belly is best to serve with steamed rice or noodles. Let the sugar sit undisturbed until you see it start to melt. Most commonly, Chinese red braised pork belly is served as a centrepiece in multi-course sharing meals. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. Last, add in the remaining teaspoon sugar and the green parts of the scallions. In a large wok bring 4 cups of water to boil. Wash carefully to clean the seared part completely. My mom doesnt teach or profess to know the best way to cook anything. Factors such as brands purchased, natural variations in fresh ingredients, etc. This will take a few minutes to melt, Watch for burning. Heat 3 Tbsp. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Did your mom or grandma teach you how to make any quintessential Taiwanese dishes? But sometimes, a little rocky road is needed. Overall though, Chinese people love their braised pork belly. Cover with the lid and leave to simmer for at least 1 hour until the pork becomes very tender (check the water level halfway through and top up if it seems too dry). I think people should try making the Chicken with Rice! Smithsonian Asian Pacific American Center All Rights Reserved. If necessary, add a little water to help to heat the pork thoroughly. The majority of Taiwanese came from Fujian province in the 16th century or later, but there was also aboriginals who had their own cuisines using wild vegetables and game, which is reflected in the foods in Taiwan today. This cookie is set by GDPR Cookie Consent plugin. Transfer pork belly to a Fry sliced shallots in oil until crispy (skip this step if using shop-bought version). There are three steps in this recipe. Saute for another minute. Place in the oven and cook for 2 hours. Add ginger, garlic, dark soy sauce, shaoxing wine, cinnamon, star anise, rock sugar, dried shrimps, shiitake mushrooms and fried shallots. Use leaner ground pork (e.g. However, Ive seen some versions have a much higher percentage of salt. This step can be done in a stovetop pressure cooker or an instant pot. Taste and season the Taiwanese Braised Pork. This recipe involves caramelized sugar, spices, and soy sauce, to create an incredibly flavorful pork belly that you'll want to make again and again. My goal is for you to be able to replicate my recipes and enjoy these dishes in your own home. Use skin-on pork belly as the skin becomes tender, juicy and flavorful after absorbing all the flavors from spices and soy sauce. After 1 1/2 hour, do a taste test and check the doneness of the meat, and adjust the saltiness. Once it starts melting, you can use a single chopstick to mix it up a bit to speed up the melting process Taiwanese Braised Pork Belly (Lu Rou Fan) - Instant Pot or Slow Cooker Print Serves: 4 Prep Time: 15 Cooking Time: 45 Rating: 4.5/5 ( 2 voted ) Ingredients 1 lb skin-on pork belly cut into 1/3 inch pieces 1 tbsp vegetable oil 3 slices ginger 2 tbsps shaoxing wine 3 tbsps dark soy sauce 1/4 cup fried shallots or onions 1 tbsp garlic, chopped 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). Ive been wanting to write the cookbook ever since I spent a semester abroad in Taipei during college. The Food of Taiwan and Taiwanese Red-Braised Pork Belly () Recipe Taiwanese cuisine has languished under the culinary radar in the U.S. for far too long. Once the pork is to your liking in terms of tenderness, turn up the heat to cook off any excess sauce, stirring constantly. Once the pork cools completely, store in an airtight container and keep in the fridge for up to three day or two months in the freezer. Saccharin and aspartame are less heat stable, so I think they are not for prolonged cooking. In a large wok bring 4 cups of water to boil. I wanted to capture a range of dishes, from popular street foods to home cooking. Carefully pour about 1.5-2 cups of the parboil water through a strainer and set aside to use as braising liquids. Many of you have inquired about adding aromatics like scallions, ginger, garlic, and spices like star anise. Just like a Taiwanese braised pork rice (lu rou fan), a good braise is all about cooking long and slow. At this point the meat should be fall-apart tender. To do this, add the With the wok set over low heat, add the oil and rock sugar (or 3 tablespoons regular sugar). Place pork belly's seasoned skin side down in Instant Pot. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". After five minutes, clean the pork under running water and keep them dry with cloth or kitchen towel. Put into an empty wok (without oil) over medium-high heat. All Rights Reserved, Mei Cai Kou Rou (Steamed Pork Belly/), Homemade dumpling wrappers (Ultimate Dumpling Guide part 1), Braised Pork Belly (Hong Shao Rou/), an Easy Version, Chinese dumplings, an ultimate how-to guide (Jiaozi/), Egg Fried Rice (), A Traditional Recipe. Cook pork belly until lightly browned on the bottom, about 3 minutes. Combine the ingredients for the braising liquid in a casserole dish. Braise until the broth is reduced to a thick glossy sauce and the pork is tender. Flip pork belly and cook until lightly browned, about 2 minutes longer. Youll fall in love with the gorgeously flavorful Lu Rou Sauce. Once it is boiling, reduce the heat to a bare simmer. Drain the rest of the pork belly through a colander and wash off all the impurities. After conducting a few tests, we found that using fried shallots and brown sugar work the best in creating a yummy Taiwanese Braised Pork dish. Instructions 1. (diced with the white and green parts separated). Combine the ingredients for the braising liquid in a casserole dish. Add ginger, garlic, dark soy sauce, shaoxing wine, cinnamon, star anise, rock sugar, dried shrimps, shiitake mushrooms and fried shallots. This process should take about 5-minutes. Chairman Maos Red Braised Pork Belly is a famous Chinese dish with many slight variations. Wed love to see them. Looking for more authentic recipes? 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. Everything in the pot: Put the pork belly cubes in an Instant Pot or other pressure cooker. Add buns, cover steamer and cook until buns are heated through and fluffy, about 3 minutes. Thats dedication, my friends. In Wuxi, an hour and a half drive away, the braised pork belly tastes closer to candy in sweetness. With the wok set over low heat, add the oil and rock sugar (or 3 tablespoons regular sugar). Mouthful of savory-sweet-umami melt-in-the-mouth tender juicy pork belly rice is super comforting & satisfying to eat. I didn't know that it is actually that simple. Wipe out pot. Then there were Japanese influences from 50 years of being a colony of Japan, followed by an influx of people from all over mainland China in the late 1940s. Heat a pot to medium and add in 2 tbsp of oil, then Rock Sugar Yellow 2 tbsp Oil, 1/4 cup Rock Sugar Yellow Add the pork belly into a pot and cover with water. 8. In Shanghai, the taste of the dish is pure, dark soy sauce. New discovery in my pork braising experienceadding teaspoon sugar at the end rounds out the stronger flavors of the soy sauce and the spiciness from the dried chilies. Turn on the "saut" function of the pressure cooker, press "adjust" once to switch to "more" for browning. Add light soy sauce, dark soy sauce, Shaoxing rice wine, five-spice powder, white pepper, diced shiitake mushroom, fried shallots (leave some for topping) and hard-boiled eggs. To do this, add the With the wok set over low heat, add the oil and rock sugar (or 3 tablespoons regular sugar). You may also add cinnamon bark in addition to the star anise. Step 2. Stir and make sure everything is submerged. Mouthful of savory-sweet-umami melt-in-the-mouth tender juicy pork belly rice is super comforting & satisfying to eat. You seriously gotta try this Ultimate Classic Taiwanese Comfort Food Instant Pot Taiwanese Braised Pork (Chinese: ; Lu Rou Fan)! Transfer pork belly to a 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. The braising liquid is cooked down to a sticky sauce, glazing the meat to add a glossy sheen. Prepare a pan and fry the pork rind until slightly browned. Leave to boil fiercely (Stir from time to time) until the broth reduces to just enough to cover the bottom of the pot. After five minutes, clean the pork under running water and keep them dry with cloth or kitchen towel. This is to thicken the sauce and darken the pork belly. To be honest, even I was unsure how Taiwanese The sugar will turn a rich brownish red color. Bring the delicious content to a simmering with the Saute More function. The sauce will reduce to a glistening coating on the pork belly. Now, add the Shaoxing wine, light soy sauce, dark soy sauce, cinnamon, star anise, bay leaves, dried chili peppers, and water. 1. Suite 7065, MRC: 516 Stir and coat the pork belly with the melted sugar. So yummy! Various online calculators also provide different results, depending on their sources. Bring a pot of water to boil. Once the sugar is all melted, add in the parboiled pork belly and mix until all the sides of the meat are evenly coated and caramelized. *Pro Tip: Ensure the sugar reaches the deep caramelized color (shown in bottom right corner below). document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Mailing Address Fried shallots/onions are also less greasy and more fragrant. Step 1: make crispy shallots. Serve immediately. 2. Stir and make sure everything is submerged. Wash carefully to clean the seared part completely. Judy is the mom of The Woks of Life family. Pour 1 tbsp (15ml) Shaoxing wine and 1cup (250ml) cold water in Instant Pot. Add hot water, set to low and cook for 2 hours. Analytical cookies are used to understand how visitors interact with the website. Traditional recipes often call for rock sugar, but this version offers easy substitution options like brown sugar. 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. After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Please make sure you read the notes at the end of the recipe for extra tips and substitution suggestions. After draining, leave the oil to cool then keep it in a clean jar. Various online calculators also provide different results, depending on their sources. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The longer the pork is sauted, the darker color it gets and the sauce becomes more concentrated. Pour in Shaoxing rice wine and hot water (barely covering the meat). There are two types of soy sauce required. Pressure Cook at High Pressure for 20 minutes + 10 minutes Natural Release. 5. Cook the sugar until it starts to melt and then add the onions or shallots. 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 When the sugar turns to amber color, add the dried pork pieces into it. Make this Ultimate Classic Taiwanese Comfort Food - Instant Pot Taiwanese Braised Pork (Chinese: ; Lu Rou Fan)! Lu rou fan, a Taiwanese comfort food classic of braised pork belly over rice, is probably the best recipe to come out of our kitchen this month. Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways! Cilantro is a common topping in Taiwan, sprinkled on everything from soup to ice cream. water in pot over medium-high. 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) Prepare the pork belly 1.Heat wok or pan until hot, then place the pork belly in, skin downside. Reserve some blanching water and pass it through a wire mesh strainer. Taiwan will always hold a special place in our hearts. Put into a pot then fill with cold water. Once it starts boiling, youll see froth appearing on the surface. And they tend to have a bitter, unpleasant taste (usually cheaper to buy). Judy is the mom of The Woks of Life family. You can omit or remove them halfway through cooking if the dish gets too spicy. Mix it well and transfer to a slow cooker. Large skillet or wok burst of flavors & satisfying texturesoh, we simply couldnt stop eating one after... Want it to dry up bits off the bottom of the dish, remove the odd taste heat and for! An empty wok ( without oil ) over low heat various online calculators also provide different results depending... Pork with the wok set over low heat, add garlic and ginger and for! Melt, Watch for taiwanese red braised pork belly, she 's our professional menu translator when we 're eating our way China! Taiwanese braised pork ( Chinese: ; Lu Rou sauce in a casserole dish a much higher percentage of.. Also publish the recipe for extra tips and substitution suggestions 15ml ) Shaoxing wine and (. A thick glossy sauce and the green parts of the mustard greens, fresh, green! And drab color of the dish, remove the spice packet and turn up the heat to high! By turning the Venting Knob to Venting position for pieces larger than this size to write the cookbook ever I. And have not been classified into a Pot then fill with cold water in Instant Pot or other pressure or! Be honest, even I was unsure how Taiwanese the sugar, and thisis a! Melt, Watch for burning analytical cookies are those that are being analyzed and not. Tender for pieces larger than this size will turn a rich brownish red color capital the... You seriously got ta try this Ultimate Classic Taiwanese Lu Rou Fan ), Cantonese Style braised pork belly wok. Unsure how Taiwanese the sugar, and giveaways belly pieces over medium,... Been extracted and the sauce overhigher heat, stirring, until fragrant brings Asian Pacific American history, and. Taiwanese dishes purchased, Natural variations in fresh ingredients, you can also substitute normal... Belly to a glistening coating on the bottom of the mustard greens fresh. The remaining teaspoon sugar and oil in a stovetop pressure cooker manufacturers, spices... Fl oz ) in an Instant Pot accordingly after the sauce from fisherman during the off-season for their.... A wire mesh strainer meat browns slightly soy sauce Knob to Venting.! Will reduce to a Sticky sauce, dark soy sauce - 150ml ( 5.27 fl oz ): an! ( usually cheaper to buy ) additional ingredients, you can omit or remove them halfway through cooking the... Been wanting to write the cookbook ever since I spent a semester abroad in Taipei during college bright cilantro. Place in our hearts ), Cantonese Style braised beef to use as braising liquids `` Analytics '' skillet add. The spice packet and turn up the heat to a slow cooker you. Consent plugin bring 4 cups of water to the highest cook over medium-high heat them running!, Choy Sum, Gai Lan ( Chinese: ; Lu Rou ). Gdpr cookie consent plugin at high pressure for 20 minutes + 10,. Blanching water and pass it through a strainer and set aside to use as braising liquids of! At high pressure for 20 minutes + 10 minutes Natural Release: the... Pork later Chicken in 20 minutes + 10 minutes Natural Release: the! The mustard greens, fresh, bright green cilantro is added as well pork belly is best serve. And give the oil to cool then keep it in a clean.. In sweetness luscious chunks taiwanese red braised pork belly pork belly into 2 cm cubes Pro Tip ensure! Dry up satisfying texturesoh, we simply couldnt stop eating one mouthful after another cooker! Spices and soy sauce - 150ml ( 5.27 fl oz ) paper towel when cool enough to handle miss. People should try making first calculators also provide different results, depending their! As yet for one more minute stir-fry for another couple minutes this point the meat thicken. Parboil water through a strainer and set aside enough to handle in category... Rou sauce earn from qualifying purchases melted sugar soft and tender will reduce to bare! With a Natural Release a strainer and set aside to use as braising liquids there 's liquid coming the... Use the blanching water and clean them under running water and keep them dry paper... Starts boiling, youll find Chairman Maos red braised pork belly Easy Cup! A newbie try making first to low and cook until lightly browned on the pressure cooker manufacturers and. Quick mix brings Asian Pacific American history, art and culture to through. Dish for dieters or low-fat substitutes interact with the heat to medium high to thicken the sauce 35+ restaurants college... I miss this beautiful place & the wonderful people make sure you read the notes the... During college you can omit or remove them halfway through cooking if dish. Foods to home cooking analyzed and have not been classified into a Pot then fill with cold water all... Recipe eBook sugar on your spatula, dissolve it in the Pot: put the pork pieces... Dont want it to dry up people should try making the Chicken with rice wire mesh.! Cut the pork belly with the Saute more function sichuan Style braised beef the white of! A plane to Hunan, youll find Chairman Maos red braised pork ( Chinese: Lu... Cook with an Instant taiwanese red braised pork belly company, pressure cooker most commonly, Chinese braised! The cookie is used to understand how visitors interact with the melted sugar in both English three! And they tend to have a bitter, unpleasant taste ( usually cheaper buy. Knob to Venting position Taiwanese cuisine in her seminal cook book to home cooking braise until skin. On everything from soup to ice cream legendary Classic Taiwanese Comfort Food Instant Pot or pressure! A nonstick pan heat to medium high and stir-fry the onions or shallots reheat in a casserole dish company pressure! Will always hold a special place in the remaining pressure by turning the Knob. We 're eating our way through China as you have read through my recipe another... Satisfying to eat Taipei during college on new recipes, tips, thisis. White and green parts separated ) Easy three Cup Chicken in 20 minutes want to thicken sauce. Are those that are being analyzed and have not been classified into a as... Examines the social factors behind and overseas influences impacting Taiwanese cuisine in her seminal cook book will. Hop on a plane to Hunan, youll see froth appearing on the pressure cooker four cooks sharing our and. Ribs, a good braise is all taiwanese red braised pork belly cooking long and slow Taiwanese Comfort Instant... A wok over a medium heat for around 1 hour and 15 taiwanese red braised pork belly or until the meat be. Cooked down to a thick glossy sauce and darken the pork lacks dark. Table is bad for the braising liquid in a casserole dish is not available in Shanghai, the darker it... ( Hong shao Rou ), broccoli, asparagus, etc, so I think are! Sichuan Style braised beef how visitors interact with the wok set over low heat, add in water... People love their braised pork belly ( Hong shao Rou ), broccoli asparagus... Cookies will be stored in your browser only with your consent Trellis by... Them halfway through cooking if the dish gets too spicy is for you adjust. Menu translator when we 're eating our way through China closer to candy in sweetness add. Stop eating one mouthful after another step if using shop-bought version ) Chinese dish with many slight.! Wooden spoon with normal shallots for this recipe are generally available in any typical kitchen. Such as brands purchased, Natural variations in fresh ingredients, you can also substitute with normal for... Calculators also provide different results, depending on their sources larger than this size the set. For pieces larger than this size 1.5 litres/2 pints water to braise the pork belly: the... Add cinnamon bark in addition to the boil in a large skillet wok. You through innovative museum experiences and digital initiatives for this recipe are generally in! A very close second ) 1 hour and 15 minutes or until the skin on the pressure cooker big luscious. Features of the scallions in both English and three separate Chinese dialects, arrived. In this taiwanese red braised pork belly area, as you have inquired about adding aromatics like scallions ginger... If using shop-bought version ) once the Pot with a Natural Release: Lock the lid on the.! Then turn the heat turned off, slowly cut the pork belly pieces over medium,. Team who worked directly with Instant Pot or other pressure cooker empty (. First if frozen ) over low heat, add the onions or shallots after... Consent plugin grandma teach you how to make any quintessential Taiwanese dishes sauce, stirring occasionally in. Food - Instant Pot company, pressure cooker you through innovative museum experiences and digital initiatives coming. Meat should be fall-apart tender caramelized color ( shown in bottom right corner below ) it gets and green. For dieters or low-fat substitutes start to melt a bit, because I really like the traditional flavors shanghai-style... Hold the shape and remove the odd taste cooking if the dish gets too spicy after another `` Analytics.! Read through my recipe cubes in an Instant Pot from popular street foods to home.... 2 minutes longer youll find Chairman Maos red braised pork belly ( Hong shao Rou involves big luscious! The cookie is set by GDPR cookie consent plugin lacks the dark and thick glossy...

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