I cooked Taiwanese Braised Pork Rice Bowl for the first time just now because I managed to get my hands on some beautiful organic pork from Raitong Organic Farm via Sloane's Bangkok and decided to present this dish as a photo journal, sharing some tips along the way with some the pictures I took with my new camera.
Let me first say that this is a pretty simple dish, but to make it great requires some good pork and a few more steps that make it less straightforward.
|Tip 1: Fried shallots, use as much as you feel comfortable with. This is the ultimate X-factor to the dish.|
|Tip 2: Blanch the pork first to rid it of its impurities and possible bad smell|
|Tip 3: No need to dice. Simply cut into strips and they will disintegrate during the braising process.|
|Tip 4: Add the shallots BEFORE the braising process, you wouldn't even know they exist after that.|
|You could add eggs in, and eat over some steaming hot rice!|
That's it! Excellent ingredients, a lot of love and some clever tips later, you have a dish that you can never get enough of.
If you are still interested in a more detailed recipe, here's where I got my inspiration from: