As part of the European Quality Pork from Denmark campaign, Chef May Chow has created four recipes featuring Danish pork that are designed for making at home. Danish pork is available online at PARKnSHOP and city’super and in-store at Wellcome, YATA and other supermarkets across Hong Kong.
In this recipe, Chef Chow uses pork belly to make lu rou fan, or Taiwanese braised pork rice, flavoured with black truffle. It’s easy to cook, but it pays off big in terms of flavour, all in one bowl.
- 2 packs Danish pork belly
- 2 shallots, minced
- 2 cloves garlic, minced
- ½ tsp five-spice powder
- ¼ tsp ground cinnamon
- 2 cups water
- 2 tsp light soy sauce
- 1 tsp sweet soy sauce
- 1 tsp dark soy sauce
- ½ tbsp black truffle oil
- 2 tbsp deep-fried shallot
- 1 tsp black truffle paste, plus 1 tsp extra for garnishing
- steamed rice, to serve
- pickled daikon, to garnish (optional)
- chopped spring onion, to garnish
- Slice the pork belly into thin strips, retaining the skin for better taste and texture.
- In a pan over medium-high heat, sauté the pork strips until they’re almost cooked (about 5 minutes). Drain to remove the excess oil and set aside.
- In another pan over medium heat, sauté the shallots and garlic until fragrant. Add in the pork belly, five-spice powder and cinnamon. Stir well, then add the water, soy sauces and black truffle oil and let simmer for 45–60 minutes. Stir occasionally.
- Simmer until the liquid is well combined and absorbed by all the ingredients, reducing the sauce to a thick, bolognese-like consistency. Remove from the heat. Fold in the deep-fried shallot,
- Serve with steamed rice and garnish with pickled daikon (optional), chopped spring onion and another 1 tsp black truffle paste.
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