The Meltz-in-your-mouth Taiwanese Braised Pork Belly Rice (卤肉饭) – Fatty Yummy Version
- erinna Chng
- 4 days ago
- 1 min read
Taiwanese Braised Pork Belly Rice is one of the must-eat in Taiwan. It’s a bowl of rice served with Small Pieces of Pork Belly braised for hours in soy sauce and rice wine until it’s extremely tender and melt-in-your-mouth.
I just came back from Taiwan and I knew I must share this recipe once I’m back to Singapore. For those who had follow my blog, I had already posted a recipe on Lu Rou Fan a while ago. There are some difference in these 2 recipes. The earlier one has more intense flavour, more meaty and this recipe is more like the famous 金峰卤肉饭 in Taipei -its definitely more melt-in-your-mouth with more fats and very flavourful.
You can also reduce the fats proportion and increase the proportion of meat. However, this will result a less melt-in-your-mouth one. To braise the pork to the desired texture, you will need to braise over stove-top for about 3 hours with lid on. The consistency of the braising should be slightly thick after 3 hrs of braising. Pressure cooker recipe also provided. However, i still prefer using stove top despite the long hours of cooking because stove top cooking will give a thicker consistency and give a sticky-lipped feel.
1
Searing the Beef
*There are 2 type of dark soy sauce in the market - Caramelised one which is thick and the more liquid ones. Caramelised ones have a slightly sweeter tone to it. Using the Non caramelised one will taste more like Jinfeng.
Also, if using light soy sauce from Feng He or any soy sauce with a sweeter taste, add ½ teaspoon of salt.
Optional: Add in ready peel boiled egg for braised egg instead of lava egg
*This is not a pressure cooker recipe. If you would like to use pressure cooker, reduce the water from 600ml to 300 ml. Boil the braising liquid over the stove to evaporate the alcohol first before transferring to the pressure cooker.
Notes
1
Braising the Pork Belly
Heat a saucepan over medium heat.
Add in sesame oil and when the oil gets hot, add in garlic.
Stir fry until garlic turns golden brown
Add in all the other ingredients for the braise in the saucepan and bring it to boil.
Reduce to low heat and allow the pot of goodness for 3 hours or until the fats just melt in your mouth and the meat falls apart easily. The braising liquid should be slightly thick.
Marinade for the Lava Egg
Scoop 200 ml of braising liquid from the braising liquid and add 1 tablespoon of soy sauce
Set aside and allow it to cool completely before use
Boiling the Egg
Use a push pin or any egg puncher to gently puncture a small hole on the bottom of each egg
Fill a saucepan with water and bring it to boil under high heat.
Reduce to medium heat (still lightly boiling) and gently put the eggs into the sauce pan
Cook for 5 mins 30 sec
Remove from the boiling water and shock the egg in cold water to prevent further cooking.
When the eggs are cool, peel them and add into a container with the cooled braising marinade
Chill it in the fridge for at least 3 hours and serve over the rice with the pork belly
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
The Meltz-in-your-mouth Taiwanese Braised Pork Belly Rice (卤肉饭)
Head Chef
Servings :
4 Servings
Calories:
Prep Time
15 min
Cooking Time
180 min
Rest Time
min
Total Time
3 hour 15 min
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