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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