I stayed up late to watch Taiwan’s Presidential Inauguration a couple weeks back and I was admittedly swept up in emotion of the event. So I thought I should pay tribute to Taiwan by sharing a simple recipe for one of the most Taiwanese dishes I can think of. 肉燥飯 (ròu zào fàn or in Taiwanese: bah-sò-pn̄g) also know as 滷肉飯 (lǔ ròu fàn or in Taiwanese: ló͘-bah-pn̄g).
Simple roadside stall food that has provided cheap and quick meals to Taiwanese for generations. The fragrance that fills the house when it is simmering brings me back to Taiwan, at least in my mind. True comfort food.
- 1&1/2 lb. of pork belly with the skin, diced*
- crispy fried shallots (or 6-7 fresh shallots, sliced)
- 3 T. chopped garlic, ~5 cloves
- 1/2 c. soy sauce
- 1/2 c. rice wine
- 3 T. sugar (demerara sugar is best)
- 1/2 t. five spice powder
- 1/2 t. white pepper powder
- 4 c. of stock or water
- optional, cilantro to garnish
- optional, hard boiled eggs
- Dice the pork belly and set aside.
- Heat a wok and add 3 T. of oil.
- To the hot wok add the chopped garlic and crispy fried (or sliced) shallots, stir fry until fragrant.
- Add the sugar, five spice powder, and white pepper, stir fry for a few seconds.
- Add the diced pork belly (or ground pork) to wok and stir fry until it starts to change color.
- Add the soy sauce, rice wine, and stock and bring to a boil.
- Lower the heat and simmer for an hour.
- If you would like add some peeled hard boiled eggs and braise for about 20 minutes.
- Serve over rice, garnish with cilantro.
*feel free to use ground pork here instead, this is simple food after all