Taiwanese Braised Cinnamon Pork Rice (Lu Rou Fan)
Get ready to cook
Method:
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.
Ingredients:
Braised Pork
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
To Serve
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
About this dish
10 portions
No Chilli
Serves:
Shandong Sweet Paste
Chilli Rating:
Product:
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