I apologize for the blogging hiatus. I blame part of it on my trip to asia! I understand that only explains one month of absence... and I probably could have posted all the "sees"to balance out the taste aspect of this blog. I BLAME HUNGER GAMES for the rest! Anyway, I'm back now and I'm going to give blogging another shot!
So today I have my own recipe for Lu Rou Fan (Minced Pork Rice) for you. This is one of my FAVORITE things to eat in Taiwan and I had lots and lots of it during my two week there. I think the reason why I like it so much is that I hardly let myself have it... I rarely order it at restaurants in the states because... well the meat is usually REALLY fatty and the sauce makes it extremely hard not to down an entire bowl of white rice... Anyway, this is a low fat version of the traditional lu rou fan! And the best part about this recipe is that you keep it in your fridge for roughly 2-3 weeks and use it as topping on rice, noodles and/or sautéed/boiled veggies!
Low Fat Lu Ruo Fan (Minced Pork Rice)
serves 8
Ingredients:
2 Shallots Minced
8 Shitake Mushrooms Minced (I used dried because it gives a great mushroom flavor)**
Olive Oil
1 lb 97% fat free Ground Pork
3 tsp Michiu (rice wine)
2 tsp Salt
1/2 tsp Dashi
6 oz Low Sodium Soy Sauce
1 1/2 tsp Sugar
2 cups of Water (I used the water from my boiled mushrooms)
**boil dried mushrooms in 2 cups of water until soft, keep the boiled water for later use**
Directions:
So today I have my own recipe for Lu Rou Fan (Minced Pork Rice) for you. This is one of my FAVORITE things to eat in Taiwan and I had lots and lots of it during my two week there. I think the reason why I like it so much is that I hardly let myself have it... I rarely order it at restaurants in the states because... well the meat is usually REALLY fatty and the sauce makes it extremely hard not to down an entire bowl of white rice... Anyway, this is a low fat version of the traditional lu rou fan! And the best part about this recipe is that you keep it in your fridge for roughly 2-3 weeks and use it as topping on rice, noodles and/or sautéed/boiled veggies!
Low Fat Lu Ruo Fan (Minced Pork Rice)
serves 8
Ingredients:
2 Shallots Minced
8 Shitake Mushrooms Minced (I used dried because it gives a great mushroom flavor)**
Olive Oil
1 lb 97% fat free Ground Pork
3 tsp Michiu (rice wine)
2 tsp Salt
1/2 tsp Dashi
6 oz Low Sodium Soy Sauce
1 1/2 tsp Sugar
2 cups of Water (I used the water from my boiled mushrooms)
**boil dried mushrooms in 2 cups of water until soft, keep the boiled water for later use**
Directions:
- Season pork with 1 tsp salt and 1 tsp of michiu then set aside.
- Heat olive oil in a non-stick saucer and add minced shallots and cook using medium heat until shallots are caramelized and brown. Then switch to low heat and add mushrooms.
- Add ground pork and turn the heat to medium high to brown the meat.
- After most of the pork is browned add the soy sauce, michiu, salt, dashi and sugar, stir well.
- Then add the mushroom water half cup at a time to reduce. Then cook on low heat for 2 hours... or garnish with cilantro and eat right away :) (the sauce gets better with time)
- I added hard boiled eggs after step 5
YUMMMMMmmmm
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