This is a Taiwanese rice dish I love so much. I could eat this every day & not get bored of it !
As hubby & I are conscious of what we eat, I've got to find ways to cook a healthy version of this rice dish. The original Taiwanese version uses very fatty meat, which I think is belly pork. I've tried using lean meat but it was dry after cooking. So during my marketing trip last Saturday, I came across some pork shin/muscle which was very rare accordingly to the butcher.
Assuming that it will taste as great as beef shin, I bought the whole lot.
This is my version :
1kg Pork shin/muscle, cut into cubes
1 Tsp five spice powder
300g Shallots, sliced
1 Bulb garlic, crushed
1/2 Cup Rice wine
1/2 Cup Dark soya sauce
1 Large chunk rock sugar
6 hard-boiled eggs, shelled
Marinate the pork cubes with five spice powder & set aside.
Heat a large pan with 3 Tbsp oil, add the shallots & garlic & cook till lightly browned. Add the pork cubes to the pan, continue cooking till the pork changes colour, add the rice wine & dark soya sauce, with the rock sugar & enough water to cover the meat. Bring it to boil, add the hard-boiled eggs, turn down the heat & let simmer for about 1 1/2 to 2 hours.
*I find the texture of the shin very good, so tender & moist. Best of all, it's not oily at all. This portion is enough to serve 6 people. I did not add any seasoning to the braised pork, it's flavourful enough with the rice wine, dark soya sauce & rock sugar.
6 comments:
my lunch hour is around...... and i am hungry now !!!!!
if wey sees this, he'll beg to eat in ur hse!
Denise : Don't need to wait till lunch hour, while cooking this, I was already 'curi makan' !!
Terri : My girls like this too !
this dish look so delicious . . . as I have the fetish of thick dark sauce! true!
hi i accidentally pop into your blog and found this post of yours. I'm a student and currently studying in Uk. The other day i was trying to make this but then when i went to the butcher i didnt exactly know which part of the meat should i buy. i ended buying muscle but they ask which part of muscle which made me confuse. They ended up giving me the muscle part from the leg. Is there a specific part of muscle?
Besides that, the outcome was the meat is very stiff and i think i added too much dark soya sauce into it which made it salty.
Any advice?
THANK YOU!!!!
Hi Krizzz, It's so nice you made the effort to cook, keep it up ! Check out this link to a butcher in UK, the pic of the shin I'm talking abt is shown here,http://www.willettsbutchers.co.uk/products/pork/porkshin.htm
If you find it too salty, you may have added too much, if you followed exactly the recipe that I've posted, it should be ok, if you did reduce any of the ingredients, then you got to adjust everything accordingly. Or try to reduce the dark soya sauce to just 1/4 cup, if it's not enough, you can always add more, hope this is helpful
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