Taiwan-style Pork-Stew with Rice (台式滷肉飯)

Here is a typical Taiwan-style dish, easily kept in the fridge for 3-5 days (a couple of weeks in the freezer).  (#TaiwanDish)

Part A- Stewed Pork (滷肉)

1.     Get a hunk of Pork Butt (夾心肉, 2-3 lbs) from any Chinese supermarket, wash and cut into 2-3 large pieces that could fit into a larger stew pot (12 inch in diameter or bigger);  Note- pork butt (夾心肉) is much leaner when compared with the traditionally utilized pork belly meat (五花肉, aka bacon meat).

2.     Blanch the Pork Butt pieces for 2-3 minutes (drain the water and wash the blood off of the meat completely), then immerse the pieces in clean water in the stew pot (i.e., add water to cover the pork butt pieces);

3.     Follow Step 3 of the Beef Noodle post, with some adjustments: eliminate cinnamon roll, add 2 tsp of white pepper, process and add 6-8 pieces of chopped dry mushroom (香菇, get dry mushroom from any Chinese supermarket, soak 6-8 pieces in cold water for an hour, or in hot water for 20 minutes, chop into 1/4-1/2"-square chunks before putting into stew pot), add half cup of Fried Shallots (油葱酥, available from any Chinese supermarket, see product package to the right).

4.     Bring the pot to boil, and let simmer for at least 2 hours, preferably 2.5 - 3 hours.  Monitor the water level hourly, add water to pot after 2 hours, to keep the meat at least halfway immersed.  

5.     Use a strainer to filter out all the spices from the stock soup.

Part B- Stewed Eggs (滷蛋) (same as Part B of the BeefNoodle post, or use Stir-fried tomato and eggs, 蕃茄炒蛋, to replace Stewed Eggs)

Part C- Rice and Vegetable 

1.     Use a rice cooker to cook 3-4 cups of rice.  

2.     Steam or blanch some vegetable with green leaves (of your choice).

Part D- Pork-Stew Rice (滷肉飯, put all ingredients together)

1.     Take a piece of cooked pork butt out and cut into smaller chunks.  Note- The meat will turn into pulled pork after 2.5 hours of stewing (with no need to cut).

2.     Serve the pork-stew rice in a bowl, with pork, vegetable, stewed egg (or its substitute), and 1 Tbsp of Stir-Fried Pickled Mustard Green (炒酸菜, see  Part B in the Sep. 9 post).  See photo below for a version of the end product.