This is similar to the Taiwanese style Lu Rou Fan that often served with hard boiled eggs.
My version that I'm sharing here is more healthy and mild flavour compared to the traditional Lu Rou Fan, as I personally do not like the strong aroma of the Five Spice and Star Anise. This recipe uses pork muscle meat which is lean but tender.
I normally cook this dish in slow cooker or conventional pot that takes at least 2-4 hours to braise the meat. This time, with the use of WMF Perfect Pro Pressure Cooker, the cooking time is only about 45 minutes and it is hassle-free. No more long hours cooking, no water droplets on my kitchen cabinet due to continuous simmering/ boiling using conventional pot. And, the end product is way more delicious! The meat is tender and juicy.
I cooked this for lunch to serve with rice....
|My son's lunch ;)|
... then, just leave the other portion in the pressure cooker un-touch, let it keep warm till evening, reheat with some brown rice vermicelli to serve as our dinner. The meat taste even better and more flavourful!
|Our dinner ;)|
500g Pork Muscle Meat (pork belly/ pork collar)
60ml Soy Sauce
1 tbsp Dark Soy Sauce (use 2tbsp if you like it to look exactly like the Taiwanese style braised meat)
100ml Chinese Rice Wine
1/4 tsp White Pepper
1/4 tsp Five Spice Powder
10g Ginger (sliced, about 5-6 slices)
4 cloves Garlic
1 Star Anise
1 slice Licorice Root (small)
20g Fried Shallot
1 Red Chili
1 stalk Spring Onion
200ml Hot Water
30g Rock Sugar
Some oil for cooking
~ I used Medella Premium Organic Coconut Cooking Oil that has neutral flavour in cooking~
1. Wash and dry the meat with kitchen towels. Mix all (A) in a bowl. Place the meat in an airtight container, add in (A), mix well. Cover with lid, keep in the fridge and let it marinate overnight.
2. Heat oil in a skillet, fry garlic and ginger until fragrant, stir in meat (reserved the marinates), cook until no more sizzling sound. Remove from heat.
3. Transfer everything in the skillet into the WMF Perfect Pro pressure cooker - I'm using the 3L pressure cooker. Add in the rest of the (B) ingredients and the reserved marinates.
4. Close with the cover and set the knob to 2. Use medium heat until the cooking indicator rises to 2nd orange ring.
5. Reduce heat to low and let it cook for 35-45 minutes (depends on the size of the meat).
6. Mean while, bring water to boil in a saucepan. Carefully add in eggs, cook with medium heat for 6 minutes. Remove the eggs immediately and submerge in ice water for 1 minute. Peel and set aside.
7. When the cooking is over, turn off the heat. Wait till the indicator (orange rings) go down or until there's no more pressure, turn the knob to unlock. The braised meat is ready by now. Discard the spring onion and licorice root.
8. If using eggs - Very quickly, add in eggs, pour some gravy on the eggs and close the cover. Let it sit for 10 minutes. Flip the egg and leave it in the pot to be served later.
1. I don't like the 'hard' egg texture, therefore I added the eggs after the meat are cooked.
2. If you like the traditional braised egg texture, add the eggs at the beginning of cooking, at step 3.
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|Simply decorate with some seaweed to make the egg look like my son's favourite Rilakkuma bear. :)|
This egg disappeared right after my photoshoot! lol..
Some feedback from those who have tried this recipe:
|By Maureen Koh. Thank you for trying my recipe.|
|By Melissa Wong|
|Verdict from Siew Kheng Koh|