Taiwanese Braised Cinnamon Pork Rice (Lu Rou Fan)
Get ready to cook
1. Heat some oil in a lidded pan on a medium high heat. Add white onion; stir fry for 1-2mins. Lower heat and continue frying for 6-8mins until caramalised.
2. Add mushrooms; stir fry for 2-3mins. Add pork and Shandong Sweet Paste; stir fry for 3-4mins. Add stock, bay leaf and hard-boiled eggs. Cover and simmer for 45mins. Add some water if needed.
3. To serve, fill a bowl with rice and top with pork mince, half an egg, pak choi and garnish.
400g Shandong Sweet Paste
400ml chicken stock
1.2kg pork mince*
300g finely diced white onion
500g sliced mushrooms
5 peeled hard-boiled eggs
1 bay leaf
2 sliced spring onions to garnish
1kg steamed pak choi
1.8kg cooked white rice
*if desired, substitute with small diced pork belly and adjust cooking time accordingly
Photo Credit: T.Tseng - Creative commons