{"id":179,"date":"2014-01-05T01:17:19","date_gmt":"2014-01-05T01:17:19","guid":{"rendered":"http:\/\/alittlerice.com\/?p=179"},"modified":"2014-01-05T03:52:52","modified_gmt":"2014-01-05T03:52:52","slug":"soy-braised-pork-egg-%e6%bb%b7%e8%82%89%e9%a3%af%e5%8a%a0%e6%bb%b7%e8%9b%8b","status":"publish","type":"post","link":"https:\/\/alittlerice.com\/?p=179","title":{"rendered":"Soy Braised Pork Belly (\u6ef7\u8089\u98ef\u52a0\u6ef7\u86cb)"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/alittlerice.com\/wp-content\/uploads\/2014\/01\/luRouFan_3.jpg\" alt=\"luRouFan_3\" width=\"691\" height=\"449\" class=\"aligncenter size-full wp-image-187\" srcset=\"https:\/\/alittlerice.com\/wp-content\/uploads\/2014\/01\/luRouFan_3.jpg 691w, https:\/\/alittlerice.com\/wp-content\/uploads\/2014\/01\/luRouFan_3-300x194.jpg 300w, https:\/\/alittlerice.com\/wp-content\/uploads\/2014\/01\/luRouFan_3-200x129.jpg 200w\" sizes=\"(max-width: 691px) 100vw, 691px\" \/><\/p>\n<p>Lu-Rou-Fan (Soy Braised Pork with Rice) is one of the most popular dishes in Taiwan. It&#8217;s salty, slightly sweet, has a delicious sauce and goes extremely well with rice. Made with pork belly and slow braised for an hour, the meat becomes melt-in-your-mouth tender and the sauce becomes slightly thick and full of flavor. I can easily eat 2 bowls of rice with the sauce alone. <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/alittlerice.com\/wp-content\/uploads\/2014\/01\/luRouFan_2.jpg\" alt=\"luRouFan_2\" width=\"530\" height=\"319\" class=\"aligncenter size-full wp-image-181\" srcset=\"https:\/\/alittlerice.com\/wp-content\/uploads\/2014\/01\/luRouFan_2.jpg 530w, https:\/\/alittlerice.com\/wp-content\/uploads\/2014\/01\/luRouFan_2-300x180.jpg 300w, https:\/\/alittlerice.com\/wp-content\/uploads\/2014\/01\/luRouFan_2-200x120.jpg 200w\" sizes=\"(max-width: 530px) 100vw, 530px\" \/><\/p>\n<p>An added bonus to this dish is the easy soy-eggs braised in the pork sauce. My version is non-traditional but results in a soft-cooked egg yolk instead of the dry and grainy egg yolk typical of soy-eggs. K doesn&#8217;t like uncooked egg yolks, but otherwise the yolk can be cooked even less. My method is to soak soft-cooked eggs in the braising liquid rather than cooking  them. <\/p>\n<p>I made this dish with pork belly (make sure to buy it with the skin on!), but it can also be made with minced pork (won&#8217;t taste the same though). Most of the fat is melts out of the pork during the cooking process so it&#8217;s not overly fatty when finished.<\/p>\n<p>[recipe]Makes 4 servings<br \/>\n[ingredients]<\/p>\n<ul>\n<li>1.5 lbs Pork Belly<\/li>\n<li>3 cloves of Garlic, crushed<\/li>\n<li>4 heads of Shallots, minced<\/li>\n<li>&frac14; teaspoon Ground White Pepper<\/li>\n<li>&#038;frac18; teaspoon Five Spice Powder<\/li>\n<li>&frac14; cup Soy Sauce<\/li>\n<li>&frac14; cup Rice Wine<\/li>\n<li>1 Tablespoon Rock Sugar *<\/li>\n<li>&frac12; cup Water<\/li>\n<\/ul>\n<p>[directions]Soy Braised Pork<\/p>\n<ol>\n<li>1. Cut pork belly into &frac12; inch thick slices then into &frac12; wide strips<\/li>\n<li>Heat pot and brown pork belly with shallots and garlic<\/li>\n<li>Add white pepper and five spice powder and cook until fragrant<\/li>\n<li>Add soy sauce, rice wine, rock sugar and water; cook until boils then lower heat to a simmer and cook for an hour<\/li>\n<\/ol>\n<p>Braised Egg<\/p>\n<ol>\n<li>Remove eggs from refrigerator and leave outside for 20 minutes or until they become room temperature<\/li>\n<li>Boil water then cook the eggs in rapidly boiling water for 9 minutes<\/li>\n<li>Soak eggs in cold water to stop the cooking<\/li>\n<li>Peel the eggs and soak them in the finished pork braising liquid for at least 6 hours or best for 1 day. The liquid can be warm or cold<\/li>\n<\/ol>\n<p>* Note: Granulated sugar can be used instead of rock sugar, but the amount needs to be reduced to 2 teaspoons.<br \/>\n[\/recipe]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lu-Rou-Fan (Soy Braised Pork with Rice) is one of the most popular dishes in Taiwan. It&#8217;s salty, slightly sweet, has&hellip;<\/p>\n","protected":false},"author":1,"featured_media":180,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[5],"jetpack_featured_media_url":"https:\/\/alittlerice.com\/wp-content\/uploads\/2014\/01\/luRouFan.jpg","builder_content":"","_links":{"self":[{"href":"https:\/\/alittlerice.com\/index.php?rest_route=\/wp\/v2\/posts\/179"}],"collection":[{"href":"https:\/\/alittlerice.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alittlerice.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alittlerice.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/alittlerice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=179"}],"version-history":[{"count":6,"href":"https:\/\/alittlerice.com\/index.php?rest_route=\/wp\/v2\/posts\/179\/revisions"}],"predecessor-version":[{"id":188,"href":"https:\/\/alittlerice.com\/index.php?rest_route=\/wp\/v2\/posts\/179\/revisions\/188"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alittlerice.com\/index.php?rest_route=\/wp\/v2\/media\/180"}],"wp:attachment":[{"href":"https:\/\/alittlerice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alittlerice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alittlerice.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}