Taiwanese Pork Rice
魯肉飯

Christopher Stein 史克里

Ingredients 食材

  • 12 oz. pork belly with skin (350g 豬五花帶豬皮)
  • 1/2 cup fried shallots (半碗 紅蔥頭酥)
  • 6 cloves garlic, minced (6辦 蒜頭，切末)
  • 1/3 cup soy sauce (80cc 醬油)
  • 1 tbsp. sugar (1大匙 冰糖)
  • 1 tsp. ground white pepper (少許 白胡椒粉)
  • 1 tsp. five spice powder (少許 五香粉)
  • 1/3 cup water (80cc 水)
  • 2 hard-boiled eggs (2顆 水煮蛋)

Directions 作法

  1. Steam pork belly until cooked through. 電鍋將豬皮和五花肉蒸熟。
  2. Cut pork belly into 1/4in squares. 蒸熟後的豬皮和五花肉，切成小丁。
  3. Sauté the chopped pork in a heavy clay pot or Dutch oven to render out some fat. 炒鍋內倒入作法1的豬皮和五花肉丁。
  4. Stir in the minced garlic and cook until fragrant. 炒出豬油後加入蒜頭碎炒香。
  5. Add the fried shallots, soy sauce, sugar, white pepper, five spice, and water. Stir to mix. 加入紅蔥頭酥，醬油，冰糖，五香粉和白胡椒粉等調味料和水。
  6. Bring to a boil and nestle the hard-boiled eggs into the pork. 煮至大滾， 加入水煮蛋。
  7. Reduce the heat to low, cover, and simmer for 45 to 60 minutes. 蓋好用小火慢慢煨到肉上色，大約45～60分鐘。
  8. Serve over rice with blanched baby bok choy. 將醬汁淋飯上，旁邊佐青江菜然後就開！動！了！