Lu Rou Fan (滷肉飯) Taiwanese Braised Pork - using Multi Cooker!
Few years ago, I’ve shared a popular Taiwanese staple dish - Lu Rou Fan (Braised Pork Rice). I can’t remember how many times I’ve made this dish and every time, it never fails to hit the spot. Recently, I’ve been making Lu Rou Fan with the all-in-one multi cooker I’ve acquired. I’m loving the sauté and sauce thickening functions. Most traditional pressure cookers do not come with these functions hence, I find myself using the multi cooker more these days. Tough cuts of meat can be tenderized in minutes, it is perfect for stews, soups and rice.
Oh, this is not a sponsored product post, all opinions are solely from my own experience. I’m using Philips All-in One Cooker, if you are using one or have any other recommendations, let me know!
Serves 4 (depending on your appetite)
Ingredients:
17 oz (500 g) shoulder butt – cut into about 1 cm small cubes
2 tbsp dried shrimps – soaked for 30 mins and chopped
¼ cup (50 ml) good quality soy sauce
4 tbsp dark soy sauce
¼ cup (50 ml) rice wine – I’m using Shao Tsing
4 tbsp fried shallots
2 tbsp fried minced garlic
2 star anise
A pinch of five spice powder
1 piece of medium size rock sugar / 2 tbsp white sugar
Some hot water
To serve:
Steam rice or egg noodles
Hard boiled eggs
Green leafy vegetable
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