卤肉饭

I have done a post on this previously here. but this one. was done using a different cooking method and had a special ingredient in it.

The beauty of this dish is that, firstly, it is simple. Secondly, you can just add whatever seasonings you have on hand.

Ingredients

Pork Mince
Dark Soy Sauce
Light Soy Sauce
Huao Diao Jiu (or Sake, or whatever cooking wine)
Oyster Sauce
酱油膏 (Soya bean paste – entirely optional)
Water
Fried Shallots and its oil (Highly recommended)
Red onions
Pork Skin (optional)
Hard boiled eggs

Directions

In a pot, fry off some onions first to get them nice and caramelized. Then add in your pork mince and fry them. Keep frying them until all the liquid evaporates and you actually get some browning on the mince.

After this, it is really just a matter of pouring in all your seasonings and water and give it a good stir.

Pork Skin – with the pork skin, it helps to thicken the sauce at the end but usually requires a very long cooking time. So, i used my pressure cooker and it was so soft in just 15 minutes!

Hard boiled eggs – just boil them as you would and leave them in the soup to simmer together with the pork so that they get infused with all the flavours.

Best eaten with steamy hot rice and some green onions.

We really love this. Try it!