Similar to its mainland Chinese cousin, Dong Puo Rou (東坡肉), the Taiwanese version, Ru Rou (滷肉) is just as good!
As is with all my recipes, the recipe for this is from my Taiwanese grandmother, whom I usually cook with when making traditional Taiwanese & Chinese dishes!
- Hard boiled eggs
- Large chunks of pork (with bone or without – can be pork belly too)
- Mirin (sake)
- Soy sauce
- Liquid Dashi
- Ground Black pepper
- Star Anise Spice
- Oil (sunflower seed oil, grape seed oil, coconut oil, etc.)
- Dice the shallots & garlic
- Cut scallions into small pieces (about length of finger nail)
- Pan fry the shallots until cooked (LIGHT brown, not charred)
- Add garlic into the pan and stir fry with shallot until LIGHT brown
- In a pot, put in the raw chunks of pork, pan fried shallots & garlic, and pieces of raw scallion
- Pour a large amount of water, soy sauce, liquid dashi sauce, and mirin (sake) – ratio of 42% water, 25% soy sauce, 25% liquid dashi sauce, 8% mirin (sake)
- Add in about 5 star anise, the hard boiled eggs (~4), ground black pepper, and 5 spoonfuls of sugar
- Make sure that everything is submerged in the liquid
- Bring to a boil with lid on, and then bring heat down to low
- Simmer with lid on for at least 4 hours – can simmer for as long as you want for 24 hours or more
Please enjoy with rice, noodles, bread or anything else you want!
Image from Here