My blog has not been very omnivore-like lately so I have decided to remedy that with this D-E-LI-CIOUS post about one of the best dishes known to mankind. Yes, it is that good! This is a traditional Taiwanese meal with pork belly as the big star so readers beware - this is really fatty & not for the faint of arteries.
滷肉飯/麵 - Taiwanese Stewed Pork Over Rice/Noodles
1/3 ground pork
1/3 pork belly, cubed
1 tb garlic, minced
3 stalks green onion, diced
4 eggs, boiled & shelled (optional)
1 cup small fried tofu, halved (optional)
4 tb soy sauce
1 tb rock sugar (can be substituted with regular sugar if rock sugar is not available)
1/2 tb ground pepper (I prefer white pepper)
1 tb rice wine
1/2 tb sesame oil
1/2 ts five-spice powder
1 cup broth of your choice
rice or noodles of your choice
Makes about four servings.
- Stir fry ground pork & pork belly until just barely done.
- Add fried tofu if you are including it. Traditionally there is no tofu but I love it & tossed it in.
- Add garlic & green onion until fragrant.
- Add soy sauce, rock sugar, ground pepper, rice wine, sesame oil, & five-spice powder. Mix until everything is evenly coated with the powder.
- Place mixture to a crockpot along with the broth & eggs & cook on low heat for a few hours. You can also let it simmer on low heat on the stove for an hour or so if you do not have a crockpot.
- Drizzle mixture over rice or noodles & enjoy!
Look at those amazing bits of fatty pork belly!
I added some zucchini & napa cabbage as my attempt to even out the unhealthy factor of the fatty pork.
