Kong Rou Fan 控肉飯/Taiwanese Soy-Stewed
Pork Rice Bowl is another locally loved dish that I have been craving recently.
It’s very similar like Lu Rou Fan滷肉飯but Kong
Rou Fan is usually cooked with large cut of pork belly that you can enjoy meaty
texture with soy sauce based umami flavour. A sweet and savoury,
gelatinous pork dish that would satisfy your craving. The pork is fully infused with rich flavours and the fats
easily melt away when chewing. I just can’t help eating more rice than usual to
extend this umami flavour and it would be also perfect to have it with some pickles and a fried sunny-side up egg!
INGREDIENTS
-350g pork belly, cut into 4cm pieces.
-1 tbsp golden caster sugar.
-1 tbsp dark muscovado sugar.
-3 garlic
cloves, smashed.
-3 shallots,
finely chopped.
-2 stalks spring onions, finely chopped.
-3 tbsp soy
sauce.
-3 tbsp cooking
wine.
-1 tsp white
pepper.
-200ml water.
METHOD
1. Place
pork belly chops in a non-stick pan over medium heat without adding oil, pan
fry until golden on both sides.
2.
Stir in caster sugar and dark muscovado sugar to brown the meat.
3. Transfer
the caramelised pork belly into a pot, add garlic, shallots, spring onions, soy
sauce, cooking wine, white pepper and water, bring it to a boil then simmer over
the lowest heat for 1 hour. (Check constantly in case a pot boils dry.)
4.
Serve with rice and enjoy with some pickles!
