Ru Rou Fan (Taiwanese Stewed Pork with Stewed Eggs on Rice)


This is so lovely I regret I used very very lean minced pork. If you have the waistline to spare, buy pork belly and finely chop them. They taste so much better. Nonetheless, this is healthily good! I couldn't help but throw in some hard-boiled egg into the gravy and stew it for the whole duration! You can also use Tea Eggs if you like. I added in the mushroom later so it doesn't absorb all the saltiness from the gravy. Same goes to potatoes you know, they both absorb saltiness from you gravy.

I adapted this recipe from Chowtimes, probably a very famous site that needs no further introduction. I can safely tell you this taste so good. I've did it twice, once with minced pork belly and can pretty confirm the later one taste better. I like how the Loh Han Guo (Buddha's Fruit) gives it a very distinct sweetness compared to sugar. The recipe calls for half of the Buddha's Fruit. For the other other half, I place it in a pot with water and dried longan and simmer them for 30mins. Cool them down well and semi freeze them. Blend them and created a sort of Buddha's Fruit's Slushie. It was cold and delicious to down with the meal, which was rather heavy.

Taiwanese Stewed Pork with Egg on Rice

A:
680g fatty minced pork or pork belly, sliced when semi-frozen for easy handling
1/2 Buddha's fruit, cracked and along with the shell as well
2 pieces bay leaves
1 star anise
1 small piece dried orange peel

Seasoning:
3 tbsp dark caramel sauce (it's sweet and looks like dark soy sauce)
2 tablespoons light soy sauce
1 tablespoon rice wine
1 teaspoon salt
1 teaspoon five spice powder
1/2 teaspoon curry powder
1 tbsp rock sugar

2 tablespoons dark soy sauce
6 pieces dried Shiitake mushroom, soak well and thinly sliced

Sautee ingredients:
2 tbsp oil
4 pieces of shallots, finely chopped
1 tablespoon of finely chopped ginger

If you have a food processor, you can save yourself a lot of chopping and mincing. Place the shallots and ginger, both peeled in a processor and pulse until fine. Heat up the oil in a wok and when smoky, add in the ginger-shallot paste and sautee them until fragrant. Add in A and stir and cook, breaking up lumps until slightly brown. Add in the seasoning and 1 cup of water coat well. Let it simmer for 40 minutes or so. f you're using any hard-boiled egg, drop them in now.

Towards the last 10 mins of cooking, add in the sliced mushrooms and cook until time is up. Add in the dark soy sauce and when the colour is up to your liking and flavour. Check for seasoning and saltiness. Slice up the egg and pour over the minced pork and gravy and serve with hot steamed rice.

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3 comments:

Kitchen Corner said...

Oh.. I like this dish! I use to eat a lot in Taipei last time, very appetizing!

Elin said...

Quinn...this look delish! Salivating and hungry now :p

3 hungry tummies said...

Hey Quinn,
I happened to make this a week ago and yes I like mine with pork belly lol
Looks delicious!

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