์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Braised Pork Rice
Lu Rou Fan
A quintessential Taiwanese comfort food featuring tender, slow-braised minced pork belly served over steamed rice, often with a braised egg.
๐ง ์ฌ๋ฃ
- 500 g Pork belly(finely minced)
- 3 large Shallots(thinly sliced)
- 4 cloves Garlic(minced)
- 2 tbsp Rock sugar
- 1/2 cup Soy sauce
- 2 tbsp Shaoxing wine
- 1 cup Water
- 1 tsp Five-spice powder
- 4 large Hard-boiled eggs(peeled)
- 4 cups Steamed rice(for serving)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a pot, sautรฉ the sliced shallots in a little oil over medium heat until golden brown and crispy. Remove shallots and set aside, leaving the rendered fat in the pot.
- 2
Add the minced pork belly to the pot and stir-fry until lightly browned.
- 3
Add garlic and cook for another minute until fragrant. Stir in rock sugar, soy sauce, Shaoxing wine, water, five-spice powder, and the reserved crispy shallots.
- 4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the pork is very tender. Add the hard-boiled eggs during the last 30 minutes of cooking.
- 5
Serve the braised pork and egg over steamed rice. Spoon some of the braising liquid over the rice.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing pork belly with a good fat-to-meat ratio is key for a rich flavor.
- โSimmering for a longer time will result in more tender pork.
- โThe braised eggs absorb the delicious sauce.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add dried shiitake mushrooms to the braising liquid.
- Serve with pickled radish or cucumber for a refreshing contrast.