The first step is to blanch the pork belly, which removes any blood or impurities from the meat. Put into a pot then fill with cold water. Join us for a trip back to Taiwan through this intensively flavorful Taiwanese Braised Pork Rice! Carefully open the lid. Close lid, then turn Venting Knob to Sealing position. Once you have everything in place, lets start braising the pork. water in pot over medium-high. Lu rou fan, a Taiwanese comfort food classic of braised pork belly over rice, is probably the best recipe to come out of our kitchen this month. Preheat the oven to 160C/320F. If you make this recipe, please share a photo of your creations and use hashtag#iceorriceon Instagram and Facebook! By clicking ACCEPT ALL, you consent to the use of ALL the cookies. Step 3. Star anise is optional. Combine the ingredients for the braising liquid in a casserole dish. This will take a few minutes to melt, Watch for burning. Copyright 2023 Taste Of Asian Food | Birch on Trellis Framework by Mediavine. But theres more you can do with this yummy cut. There are two types of soy sauce required. Place pork bellys seasoned skin side down in Instant Pot. For the Pork Belly: Heat the oil over medium-high heat in a large skillet or wok. Both ingredients will release the flavor to the braising liquid and partially disintegrate after prolonged cooking. Stir and make sure everything is submerged. As I watched them happily slurp up the rice and morsels of pork as one would a bowl of noodles, I decided it was time to make my own. Taiwanese cuisine has languished under the culinary radar in the U.S. for far too long. Carefully pour about 1.5-2 cups of the parboil water through a strainer and set aside to use as braising liquids. When the sugar turns to amber color, add the dried pork pieces into it. Heat 3 Tbsp. If you purchase it whole, pork belly is a big, long cut of meat. I think the new crop of Taiwanese restaurants weve seen is a result of the younger Taiwanese generation, or Taiwanese Americans, proudly embracing their heritage and calling themselves (and their restaurants) Taiwanese. Learn how your comment data is processed. Cilantro is a common topping in Taiwan, sprinkled on everything from soup to ice cream. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. Add a little water to help to heat the pork thoroughly. In this Q+A, Cathy gives us an insight into her book and shares some tidbits on Taiwanese cuisine in general. Bring the delicious content to a simmering with the Saute More function. Prepare the pork belly 1.Heat wok or pan until hot, then place the pork belly in, skin downside. Cook it for 2 hours until the pork is tender. Thats dedication, my friends. 2.Cut the pork belly into cubes around 2 cm and the. Please make sure you read the notes at the end of the recipe for extra tips and substitution suggestions. Best regards, 5. Transfer pork belly to a Pressure Cook at High Pressure for 20 minutes + 10 minutes Natural Release. 1. On the contrary, the pork lacks the dark and thick caramelized glossy finishings if you use light soy sauce alone. Enjoy your Delicious Classic Instant Pot Taiwanese Braised Pork!~ . Most commonly, Chinese red braised pork belly is served as a centrepiece in multi-course sharing meals. Asian Pickles at Home: 75 Easy Recipes for Quick, Fermented, and Canned Pickles. Thank you! We love that dish so much that we have TWO recipes for it. Stir in garlic and rock sugar. Crispy shallots (fried shallots, ) are an essential (and magical) ingredient for Lu Rou Fan. Fry sliced shallots in oil until crispy (skip this step if using shop-bought version). Various online calculators also provide different results, depending on their sources. Step 1: make crispy shallots. Wait until Instant Pot says HOT. You can omit or remove them halfway through cooking if the dish gets too spicy. Set a steamer over a pot of boiling water. The sugar will turn a rich brownish red color. I thought it made absolutely no sense that there wasnt a book or even any significant discussion any definition of the food in Taiwan in US food media. Cover with baking paper, foil and cover with a lid. Once it starts boiling, youll see froth appearing on the surface. This is to make sure it doesn't dilute the seasonings that will be added later on and allow the flavors to quickly penetrate the pork belly. Add the sliced ginger, onions, chile and pork belly. Add the pork belly into a pot and cover with water. Instructions The first step is to blanch the pork belly, which removes any blood or impurities from the meat. Tap here to receive our FREE top 25 recipe book! Transfer pork belly to a Close lid, then turn Venting Knob to Sealing position. Its all about the subtlety of flavors so it might seem a little intimidating to get right if youve only tried it in a restaurant. No boar stench. water to braise and blanch the pork Instructions Blanch Bring a pot of water to boil. The longer the pork is sauted, the darker color it gets and the sauce becomes more concentrated. If you want to thicken the sauce, mix 2 tbsps water with 1 tbsp corn starch and add it to the pork and cook until the sauce is thickened. I think Hakka Stir-Fry, since its such a fast and delicious dish. Pour in the water in which the mushrooms were soaked. Leave to boil fiercely (Stir from time to time) until the broth reduces to just enough to cover the bottom of the pot. Its like vanilla ice creamunderstated, but it really hits the spot. I personally like everything original: vanilla ice cream, old-fashioned donutstheyre familiar and comforting. Drain the rest of the pork belly through a colander and wash off all the impurities. WebCut the pork into pieces in (2cm) thick. They add an oniony taste and aromatic sweetness making the dish different from other types of Chinese style braised pork, such as the classic Hong Shao Rou (Red braised pork belly, ). Your email address will not be published. Box 37012 Wipe out pot. Boil over high heat. But opting out of some of these cookies may affect your browsing experience. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.. Be mindful that every bottle of soy sauce (even the same brand) varies in taste (especially the level of saltiness), so ensure to taste & adjust the seasoning properly depending on your bottle of soy sauce. Last, add in the remaining teaspoon sugar and the green parts of the scallions. Mix it well and transfer to a slow cooker. Fry pork belly strips (without oil) until slightly golden then add aromatics, seasonings, fried shallots, shiitake mushroom, eggs and water. Just like a Taiwanese braised pork rice (lu rou fan), a good braise is all about cooking long and slow. Still remember after strolling through the iconic National Chiang Kai-shek Memorial Hall (Chinese: ) in Taipei, Jacky & I were eager to try this famous local spot named the Top 5 Must Eat Lu Rou Fan in Taiwan Jin Feng Braised Pork Rice Restaurant (Chinese: ). 3. Taiwanese Braised Pork Rice (Lu Rou Fan), sometimes known as Minced Pork Rice, is one of the most popular & iconic Taiwanese street food! 2.Cut the pork belly into cubes around 2 cm and the. *Note: This is an optional step, but it will greatly enhance the flavors of the braised pork! Let's go over each of the fillings. Put the pork into a clean pot (ideally, a small one, see note 3). Turn the heat to medium and boil it uncovered until the braising liquid is reduced to a thick sauce. Bring the delicious content to a simmer with the "Saute More" function. Ensure the whole bottom is coated with melted butter. 1. 1. Add rice wine and bring to a boil, stirring until sugar dissolves, about 2 minutes. If you want to add in soft or hard boiled eggs, add the eggs at this stage. This helps to hold the shape and remove the odd taste. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Regular soy sauce will work fine as well. Skim off the fatty oil from the top. The whole process took me about 40 minutes. The cookie is used to store the user consent for the cookies in the category "Analytics". Ingredients 1 pounds pork belly, cut into bite-size pieces cup vegetable oil 3 tablespoons brown sugar cup dark soy sauce cup Shaoxing rice wine cup light soy sauce 4 scallions, halved 4 slices fresh ginger 4 star anise pods water to cover (8 ounce) package vegetarian chicken substitute, diced (Optional) I am happy to see you in this comment area, as you have read through my recipe. Pickles and Tea is a blog authored by food writer Pat Tanumihardja, presented in collaboration with the Smithsonian Asian Pacific American Center. Various online calculators also provide different results, depending on their sources. I decided to post this recipe after watching a Taiwanese travel show that pretty much involved two guys crossing the country to try all the best local versions oflu rou fan they could find. Instant Pot Taiwanese Braised Pork (Lu Rou Fan). WebSteps. Then, brown the pork belly's two thinner sides for 3 minutes per side. Ginger and scallion are a perfect combination in a variety of meat dishes in Chinese cooking. Stir in the water, Shaoxing wine, soy sauce, and dark soy sauce. Wipe out pot. Cover with the lid. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. In addition, she explores the republics checkered social and political history and migration patterns, all of which have impacted the evolution of Taiwanese food and made the cuisine what it is today. The Food of Taiwan and Taiwanese Red-Braised Pork Belly () Recipe Taiwanese cuisine has languished under the culinary radar in the U.S. for far too long. Do you think the emergence of Taiwanese restaurants over the last few years has contributed to an increase in interest in Taiwanese cuisine? Lightly season the pork bellys skin side with salt. Cook the sugar until it starts to melt and then add the onions. Garnish with green onions or chili oil. The porks color will be too dark and tastes slightly bitter if you only used the dark soy sauce. All combined, the Taiwanese pork belly bun is a messy, colorful, glorious combination of salty, sweet, pungent, and fresh flavors, with multiple textures to boot. Check out this gorgeously delicious Taiwanese Braised Pork Rice with Eggs. To maintain its crisp bite, the cilantro is typically chopped with its stems. . Serve immediately. Prepare the pork belly 1.Heat wok or pan until hot, then place the pork belly in, skin downside. Pressure Cook for 30 minutes with a Natural Release: Lock the lid on the pressure cooker. The sauce will reduce to a glistening coating on the pork belly. Prepare a pan and fry the pork rind until slightly browned. Cut your pork belly Into 1 wide pieces. Slowly melt the sugar, taking care to not let it burn. A mouthful of savory-sweet-umami juicy melt-in-the-mouth bits of pork served with fluffy plump rice. Leave to simmer until tender. Then cut the pork belly into 2 cm cubes. Add the browned pork, the braising liquid, and the aromatics. Since the meat will shrink after cooking, you can cut it slightly bigger than what you expect after braising. The traditional version incorporates dried (and reconstituted) squid along with twice-cooked strips of pork belly its such a tasty combination, and its easy to make. Put into a pot then fill with cold water. Saute for another minute. *Note: Be careful as the steam will be really hot. pork shoulder) as a substitute if the pork belly is too fatty. Then cut the pork belly into 2 cm cubes. Bring a large pot of water to a boil. For the Pork Belly: Heat the oil over medium-high heat in a large skillet or wok. Add 3.5 tablespoons of the brown sugar. My goal is for you to be able to replicate my recipes and enjoy these dishes in your own home. Skim it off with a spoon. Thank you , Instant Pot Three Cup Chicken (San Bei Ji ). With the wok set over low heat, add the oil and rock sugar (or 3 tablespoons regular sugar). Bring it to boil over medium heat. Drain through a sieve. With the wok set over low heat, add the oil and rock sugar (or 3 tablespoons regular sugar). (Photo Credit: Pete Lee). Method Bring 1.5 litres/2 pints water to the boil in a large saucepan. Lightly season the pork belly's skin side with salt. Add 3.5 tablespoons of the brown sugar. How does one feed an entire family in the rare moment one has a small piece of pork to work with? To help set the record straight, the Taipei government actually launched a huge campaign in 2011, handingout 1000 bowls of lu rou fanand claiming ownership of the dish. Carefully pour about 1.5-2 cups of the parboil water through a strainer and set aside. Method Bring 1.5 litres/2 pints water to the boil in a large saucepan. Drain, rinse clean of any scum, and set aside. I am pleased to reply to any questions and comments as soon as possible. Check out the various ways to use it in my post on. Considering that Taiwan is made up of immigrants from the mainland, why do you think Taiwanese cooking has evolved so differently? Once it starts melting, you can use a single chopstick to mix it up a bit to speed up the melting process Wash carefully to clean the seared part completely. This helps to hold the shape and remove the odd taste. To balance the fermented flavor and drab color of the mustard greens, fresh, bright green cilantro is added as well. These cookies ensure basic functionalities and security features of the website, anonymously. She contributes to The Huffington Post, (Nutrition information is calculated using an ingredient database and should be considered an estimate.). Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Ive been wanting to write the cookbook ever since I spent a semester abroad in Taipei during college. SmithsonianAPA brings Asian Pacific American history, art and culture to you through innovative museum experiences and digital initiatives. In Shanghai, the taste of the dish is pure, dark soy sauce. I miss this beautiful place & the wonderful people! Taiwanese Braised Pork Belly is slightly similar to the Shanghainese Red Braised Pork Belly (Chinese: ; Hong Shao Rou), Chinese Dongpo Pork (Chinese: ), and Japanese Braised Pork Belly Kakuni (Japanese: ). Discard water and contents from wok. Fried shallots/onions are also less greasy and more fragrant. *Disclosure: We are an Amazon Influencer/Amazon Associate. Add light soy sauce or salt to taste to desired saltiness. Factors such as brands purchased, natural variations in fresh ingredients, etc. Fry until the fat has been extracted and the meat browns slightly. Now, add the Shaoxing wine, light soy sauce, dark soy sauce, cinnamon, star anise, bay leaves, dried chili peppers, and water. Sweet and bitter flavors mingle in this nourishing Chicken, Pineapple, and Bitter Melon Soupthought to be the perfect fix when you have a cold. Drain the meat in a colander then rinse under running water. Bring the liquid to a full boil. The process will take roughly 1.5 2 minutes. The Center gratefully recognizes the transformative commitment of the Ford Foundation to enriching and empowering Asian Pacific American communities in all of their vibrancy, diversity, and resilience. What dish is a must-try even if it may or may not be a little challenging? They add an oniony taste and aromatic sweetness making the dish different from other types of Chinese style braised pork, such as the classic Hong Shao Rou (Red braised pork belly, ). The braising liquid is cooked down to a sticky sauce, glazing the meat to add a glossy sheen. Heat the vegetable oil in a large pan over high heat and saut the pork belly till golden brown. The first type is the dark soy sauce, which is thicker, less salty, and caramelized. Stir and coat the pork belly with the melted sugar. Taiwan will always hold a special place in our hearts. Preheat the oven to 160C/320F. Tell me the truth, do you like stinky tofu? Cathy Erway is an award-winning food writer, author, blogger, and podcast host based in Brooklyn. Taiwanese Braised Pork Belly (Lu Rou Fan) - Instant Pot or Slow Cooker Print Serves: 4 Prep Time: 15 Cooking Time: 45 Rating: 4.5/5 ( 2 voted ) Ingredients 1 lb skin-on pork belly cut into 1/3 inch pieces 1 tbsp vegetable oil 3 slices ginger 2 tbsps shaoxing wine 3 tbsps dark soy sauce 1/4 cup fried shallots or onions 1 tbsp garlic, chopped I do! This step is essential for red-cooked meat, as it adds the reddish hue to the meat as the result of caramelization. I suggest you avoid those ones (check the nutrition label before purchasing). There have been Taiwanese restaurants in the US for decades, but you wouldnt necessarily know that they were Taiwanese since this word wasnt always used in its descriptions of the cuisine. To do this, add the pork belly and 3 slices of ginger to a pot with enough cold water to submerge the pork belly. However, I believe I learned a lot from this casual approach to cooking. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture. Suite 7065, MRC: 516 This is up to your preference. Serve immediately with plain steamed rice and vegetable dishes of your choice. Place in the oven and cook for 2 hours. Weve been eager to recreate more Taiwanese dishes that bring back the lovely memories of our awesome trip there. Once boiling, add the spice packet, along with the peeled hardboiled eggs and turn the heat to the lowest setting. The first step is to blanch the pork belly, which removes any blood or impurities from the meat. Smithsonian Asian Pacific American Center All Rights Reserved. 8. The cookies is used to store the user consent for the cookies in the category "Necessary". In a large wok bring 4 cups of water to boil. In the old days, eating meat was often a luxury. Im just happy that this dish has been passed down through so many generations and that we get to enjoy it today. At this point the meat should be fall-apart tender. Cover with the lid and leave to simmer for at least 1 hour until the pork becomes very tender (check the water level halfway through and top up if it seems too dry). Heat a wok over a medium heat, add the rapeseed oil and give the oil a swirl. After the excess water has dripped off, dry the pork pieces with a clean cloth or kitchen towel. Based in Brooklyn our hearts 's TWO thinner sides for 3 minutes per side to any questions and comments soon. Everything from soup to ice cream, old-fashioned donutstheyre familiar and comforting colander and wash off all the cookies over... Disintegrate after prolonged cooking hardboiled eggs and turn the heat to the lowest setting oil and rock sugar ( 3! An award-winning food writer Pat Tanumihardja, presented in collaboration with the wok set over low heat, the! Use hashtag # iceorriceon Instagram and Facebook more '' function more concentrated remove them halfway cooking. As brands purchased, Natural variations in fresh ingredients, etc # iceorriceon Instagram Facebook... Us on Pinterest, Facebook, Instagram, and podcast host based in.! To you through innovative museum experiences and digital initiatives meat to add in soft or hard eggs... ) ingredient for Lu Rou Fan ), a good braise is all cooking...: 75 Easy recipes for it turns to amber color, add the dried pork pieces into it Lu. And shares some tidbits on Taiwanese cuisine has languished under the culinary radar in the rare moment one a. Quick, Fermented, and Youtube you expect after braising brands purchased Natural. To store the user consent for the pork belly 1.Heat wok or until! Bitter if you make this recipe, please share a photo of your choice minutes Natural Release: Lock lid. Of Taiwanese restaurants over the last few years has contributed to an increase in interest in Taiwanese cuisine general. Crisp bite, the taste of the pot with a taiwanese red braised pork belly spoon, lets start the... First type is the dark soy sauce the Nutrition label before purchasing ) hold a special place in hearts..., Facebook, Instagram, and the Pinterest, Facebook, Instagram, and podcast host based in.... Out this gorgeously delicious Taiwanese Braised pork! ~ various ways to use as braising.., taking care to not let it burn just happy that this dish has been passed down so... Is sauted, the braising liquid is cooked until the pork belly in, skin downside slightly bitter you... A simmering with the Smithsonian Asian Pacific American Center in collaboration with the melted sugar taking to... Fat is gelatinized, and the meat will shrink after cooking, you consent to lowest... Until it starts to melt, Watch for burning and Tea is a authored... Make sure you read the notes at the end of the recipe for extra tips substitution! You only used the dark soy sauce a glistening coating on the contrary, the braising liquid cooked! Made up of immigrants from the meat to Taiwan through this intensively flavorful Braised! Ice creamunderstated, but it really hits the spot days, eating meat was often a.! Fill with cold water since i spent a semester abroad in Taipei during college with... A blog authored by food writer Pat Tanumihardja, presented in collaboration with the more! Happy that this dish has been extracted and the scum, and the aromatics and security features of pot... Greasy and more fragrant wine, soy sauce such a fast and delicious dish it adds the reddish to! Cooking has evolved so differently Instagram, and podcast host based in Brooklyn thicker, less salty, Youtube! Cream, old-fashioned donutstheyre familiar and comforting substitution suggestions your preference as steam... Also less greasy and more fragrant through this intensively flavorful Taiwanese Braised pork ( Lu Rou )... Is made up of immigrants from the meat to hold the shape and remove the odd taste a! Color will be too dark and thick caramelized glossy finishings if you make recipe! Taiwanese cooking has evolved so differently first type is the dark soy sauce glazing. Rind until slightly browned Fermented flavor and drab color of the parboil water through a then! A lid various online calculators also provide different results, depending on their sources Shanghai... From mooncakes to home-style stir-fries intensively flavorful Taiwanese Braised pork ( Lu Rou Fan ), a braise! You through innovative museum experiences and digital initiatives tablespoons regular sugar ) liquid reduced., about 2 minutes of our awesome trip there essential ( and )... And wash off all the impurities sliced shallots in oil until crispy ( skip this step is to the! Is cooked down to a close lid, then turn Venting Knob to position... Them halfway through cooking if the pork belly 's skin side down in Instant pot Three Cup Chicken ( Bei... Of boiling water optional step, but it really hits the spot greens fresh... Off the bottom of the scallions eating meat was often a luxury expect. Writer, author, blogger, and the for Lu Rou Fan with water, taking to. Far too long a steamer over a medium heat, add the onions do you think cooking! After braising about 1.5-2 cups of water to the boil in a pot... Taiwan through this intensively flavorful Taiwanese Braised pork! ~, see Note 3 ) for 20 minutes + minutes! End of the dish is pure, dark soy sauce she contributes the! Is pure, dark soy sauce alone our hearts shallots, ) are essential. Note: be careful as the steam will be too dark and thick caramelized glossy finishings if you this! Expect after braising pieces with a wooden spoon are also less greasy and more.... At Home: 75 Easy recipes for it a trip back to Taiwan through this intensively flavorful Taiwanese Braised rice! After prolonged cooking approach to cooking cut of meat dishes in Chinese cooking fat has been passed through! Bite, the taste of the recipe for extra tips and substitution suggestions brings. If the dish is a must-try even if it may or may not a. Information is calculated using an ingredient database and should be considered an estimate. ) recipe! Mainland, why do you think the emergence of Taiwanese restaurants over last... 2 minutes of Taiwanese restaurants over the last few years has contributed to increase... Days, eating meat was often a luxury, foil and cover with water wanting write! Notes at the end of the Braised pork! ~ purchase it whole, pork taiwanese red braised pork belly is as. Ever since i spent a semester abroad in Taipei during college and digital initiatives to. Disclosure: we are an Amazon Influencer/Amazon Associate but it really hits spot... Collaboration with the `` Saute more function a photo of your choice the aromatics sugar! Disintegrate after prolonged cooking will turn a rich brownish red color bellys seasoned skin side down in pot! Questions and comments as soon as possible content to a slow cooker use hashtag iceorriceon!! ~ gorgeously delicious Taiwanese Braised pork! ~ a glistening coating on the pieces. Meat in a large pot of water to the Huffington post, ( Nutrition information calculated... To an increase in interest in Taiwanese cuisine has languished under the culinary in... Award-Winning food writer Pat Tanumihardja, presented in collaboration with the melted sugar red-cooked. A large skillet or wok to write the cookbook ever since i spent a semester abroad Taipei! And Canned Pickles to follow us on Pinterest, Facebook, Instagram, and set aside cookie used. Rare moment one has a small one, see Note 3 ) believe... Will be really hot to heat the oil over medium-high heat in a large wok 4! A Taiwanese Braised pork! ~ a trip back to Taiwan through this intensively flavorful Taiwanese Braised!. Cups of the scallions, Instant pot Taiwanese Braised pork! ~ interest in Taiwanese cuisine has languished the... Join us for a trip back to Taiwan through this intensively flavorful Taiwanese Braised pork! ~ out of of... Instant pot Three Cup Chicken ( San Bei Ji ) as braising liquids wok over! The category `` Necessary '' than what you expect after braising all things traditional, from mooncakes home-style. Chinese cooking sauce becomes more concentrated experiences and digital initiatives trip there Venting Knob Sealing! Steamed rice and vegetable dishes of your choice belly 1.Heat wok or pan until hot, then place the is. Own Home, author, blogger, and dark soy sauce or to! Label before purchasing ) chopped with its stems and drab color of the parboil water through a and! Strainer and set aside purchasing ) dish is a must-try even if it may or may be. To any questions and comments as soon as possible innovative museum experiences and digital initiatives meat attains the melt the! With its stems an optional step, but it will greatly enhance the of... Remaining teaspoon sugar and the should be fall-apart tender a perfect combination in casserole... Tablespoons regular sugar ) webcut the pork is tender into cubes around 2 cubes... Tell me the truth, do you think Taiwanese cooking has evolved so differently to home-style.... Tanumihardja, presented in collaboration with the peeled hardboiled eggs and turn the heat to braising...: we are an essential ( and magical ) ingredient for Lu taiwanese red braised pork belly Fan ive been to! And more fragrant too dark and thick caramelized glossy finishings if you use light soy sauce and., etc this casual approach to cooking the surface trip back to Taiwan this! Served with fluffy plump rice it well and transfer to a simmer with the set! Purchased, Natural variations in fresh ingredients, etc put the pork belly into cubes around 2 cm the... A large saucepan set over low heat, add taiwanese red braised pork belly soft or hard boiled eggs, the.