Taiwanese style braised pork meat rice (Lu Rou Fan)

 

Ingredients 

• 1kg pork shoulder with 20% - 30% fat)
• 6 tbsp light  soy sauce, 
• 3 tbsps dark soy sauce,
• large piece rock sugar,
• 2 tbsp oyster sauce
• 2 big onion or 6-8 small onion ( fried till golden brown)
• 1 tsp five spice powder 
• 1 tbsp mince ginger 
• 1 tbsp mince garlic 
• 6+6 tbsp Chinese cooking  wine,
• 8-10 small eggs ( as you like, can add more or less)
• serve with rice, some boiled Taiwan cabbage.

The method

1. Clean & slice the pork into small pieces  
2. Prepared to cook the eggs to hard boiled egg. peel the skin & set aside.
3. In a wok, add in oil to fry the onion till fragrant & golden brown. Drain the oil & set aside the onion.
4. Use the wok with bit access oil -dry fry the pork for 3 minutes before add in half bowl of water & all add all the rest of the ingredients except the hard boiled eggs and 6 tbsps of your wine. Simmer for 5 minutes in medium heat. 
5. add more hot water until cover over the food and eggs in . Cover & simmer for another 40-60 min on low heat, ( or after 20 minutes, you may take out the eggs and use pressure cooker cook the pork for 15 minutes) 
6. Turn the eggs occasionally so that can absorb the flavours. 
7. When the pork soft enough add in the other 6 tbsp of  wine  and cook for 1-2 minutes before served.,
8. Cook rice & oiled some vegetables (Taiwan cabbage), served with the ready cooked meat. ENJOY