Pork stew: braised pork belly over rice
This is not your typical American stew. Its sweet and salty broth involves two different kinds of soy sauce. The meat that’s used is also a lot more tender (think: bacon, but juicier). It really hits the spot in these cooler days of fall.
I love the piping hot dish, often accompanied by some yummy hard-boiled eggs. There’s also a hint of something a little pungent in the recipe (perhaps star anise or five spice powder?). Give it a try if you want some traditional Taiwanese comfort food.
Fun fact: It’s known as lu rou fan, or “braised pork.”
Speak Your Mind