Authentic Taiwanese Braised Pork Rice (滷肉飯) Recipe: Family Secret!

Authentic Taiwanese Rouzao Fan: A Family Recipe

Hello everyone! Welcome to my channel. It's been a while! I'm Yin Hong. After closing my Spanish restaurant, SOMOS, in Zhubei, I've returned to Hualien. Now, my retired father cooks for us every day, and his food is amazing.

My father often encourages me to open a small shop selling just one of his dishes. Since these recipes are so delicious and steeped in family history, we decided to share them with you so you can learn to make them too. Some of these recipes are even perfect for starting a small business. Let's get started!

Today's Recipe: Tainan-Style Rouzao Fan (Braised Pork Rice)

Today, my dad will teach us how to make traditional Tainan-style rouzao fan (braised pork rice). While it may not be special special, it is the dish that nourished me through high school, university, and even graduate school! Many fans have requested this dish, and many people want to eat it.

Ingredients and Preparation

The ingredients are super simple. We don't use five-spice powder, even though many recipes include it, because my father doesn't like that flavor. Fresh ingredients are key.

Preparing the Shallots and Garlic

1. First, we'll chop the shallots. Remove the skin and slice them.
2. Then, finely chop the shallots, but not too finely, or they will burn.
3. For every 600g of youjiao (pork belly cubes with skin), use about 75g of chopped shallots and five cloves of garlic.
4. Next, we'll chop the garlic. Crush the cloves and then chop them a bit, similar to the shallots. Don't chop it too finely, or it will burn.

Blanching the Pork

Next, we'll blanch the youjiao (pork belly cubes with skin) and pork belly to remove the raw meat smell. Blanch until the meat turns white and the foam floats to the surface. Add a splash of rice wine during blanching.

Cooking the Rouzao Fan

Cooking the Pork Belly Cubes

1. Heat a clean pot.
2. Add the youjiao and fry them in their own fat; no extra oil is needed.
3. Once the fat renders, use it to fry the shallots and garlic over low heat.
4. When they become fragrant, add rock sugar.
5. Once the rock sugar melts and changes color, add the youjiao.
6. Continue to sauté briefly until the edges of the youjiao change color.
7. Add 300cc of rice wine and let the alcohol evaporate.
8. Add about 150cc (half a bowl) of soy sauce.
9. Sauté briefly, then add a dash of white pepper powder.
10. Add 1000cc of water, enough to cover the youjiao.
11. Cover the pot to allow the pork to soften quicker.

Cooking the Pork Belly Strips

For those who don't like too much fat, use pork belly. Pork belly is cut into thin strips, similar to shredded meat.

1. Heat a pan with a little oil, as the lean part of the pork belly can stick.
2. Sauté the shallots and garlic until fragrant.
3. Add rock sugar and sauté until it melts and changes color.
4. Add the pork belly and sauté.
5. Add 300cc of rice wine.
6. Add 150cc of soy sauce.
7. Add a little white pepper powder.
8. Add 1000cc of water.

Preparing the Cucumber

While the pork simmers, we'll prepare a refreshing cucumber side dish.

1. Thinly slice the cucumber.
2. Add ¼ teaspoon of salt.
3. Add one tablespoon of sugar.
4. Add 30cc of white vinegar.
5. Mix well and let it marinate for about 15 minutes. This Tainan-style cucumber is very sweet!

Simmering Times and Serving

• The youjiao (pork belly cubes) simmer for 2 to 2.5 hours.

• The pork belly simmers for 1 to 1.5 hours.

Now it's ready to eat! We also have braised eggs and braised tofu to enjoy with the rouzao fan. In the past, I also fried milkfish belly. The perfect combination was rouzao fan with milkfish belly.

A Dish Remembered

I have a student from the Dahan Institute of Technology who used to eat at my restaurant. He later came back with his wife and child, wanting to eat the rouzao fan, but it was no longer on the menu. He was very disappointed.

Now, if you want to eat it, you have to make it yourself! I've taught you the recipe so you can make it at home.

Restaurant Days

Before retiring, my dad created a menu with star dishes, including this rouzao fan. It was a limited item, only available for dine-in. When we sold it, we would braise around 40-50 catties (24-30 kg) a day.

Thank You and Call to Action

Thank you for watching! If you want to learn more of my dad's recipes, please like and subscribe to our channel. Let us know in the comments what dishes from SOMOS you'd like to learn how to make. See you next time! Goodbye!