Rice with stewed pork is one of the most famous Taiwanese style dishes. In Taiwan, from street stands to fancy restaurants, you can always find this dish on the menu. It is also a common dish in normal Taiwanese families. When kids come home, mothers always make a big pot of stewed pork with thick broth, pour over just-cooked rice, then happily watch as the kids finish one bowl after another.
Rice with Stewed Pork – Taiwan Style
250g streaky bacon (unsmoked, not sliced)
1 red onion
1 spring onion
2 clove of garlic
2 pieces of ginger
1 star anise
1 small section of dried cinamon stick
dried porcini mushrooms
1 tbsp of dark soy sauce
1 tbsp of light soy sauce
1 tbsp of cooking wine
2 tbsp of sugar
1 tsp of salt
- Put the eggs in a pot with cold water, heat it up and bring to a boil, keep boiling for 6-8 minutes. Take out and place the eggs in cold water until they cool down, peel off the shells. Put the mushrooms in cold water to soak.
- Cut the streaky bacon into small pieces with 0.5 cm in thickness. Cut the red onion and soaked mushrooms into small pieces. Cut the spring onion into 3-4 sections. Cut the garlic in half.
- Heat up a wok with 1 tbsp of cooking oil, when the oil is hot, put the red onion in to stir-fry. When you get a nice smell, take out for later use. Add 2 tbsp of cooking oil and 2 tbsp of sugar, keep stirring. When the sugar is melted and turns caramel, put the streaky bacon in and stir-fry until they are covered by the caramel evenly. Add spring onion, garlic, ginger, cinnamon stick and star anise, stir for about 3 minutes. Add cooking wine,light and dark soy sauce, mix well. Add just-boiled water to cover the meat about 2 cm deep. Bring to boil, add mushrooms, eggs and the stir-fried red onion, turn to low heat, cook for about 1 hour.
- After 1 hour, the broth should be reduced by half, add salt, and keep cooking for another 20 minutes with low heat. Serve with rice.
- Keep the wok covered with the lid during cooking.
- Don’t reduce the broth totally, it’s delicious to mix the juice with rice.