- Ground pork 500g (better use half lean and half fat)
- Soy sauce 1/2 ~ 1 cup
(it depends what kind of soy sauce you are about to use.)
- Salt 1/2 teaspoon
- Fried (red) onion 1/3 cup ~ 1/2 cup
(according to your preference)
- 2 cloves of garlic
- Rice wine 1 and 1/2 teaspoon
- Sugar 2 teaspoon
- Water 3 cups
- White pepper 1/2 teaspoon
- Eggs (optional)
||Cook the Pork Sauce:
- Mince the garlic and set it aside.
- Heat 5 teaspoons of vegetable oil up (high-heat) then put the minced garlic in. Stir-fry until it turns brown then put the pork in and stir-fry the pork for 3 minute.
- Pour the soy sauce and add the salt and sugar in. Keep stir-frying with medium heat for another 3 minutes. Put (d) in then stir fry another 3 minutes.
- Pour all the pork and sauce into the clay (ceramic) pot or Corning stew pot and pour the water and rice wine in. Braise the pork mixture with low heat for 20 minutes or when the juice level is about 1/8 inch above the pork.
- If you want to add the eggs, boil the eggs beforehand and shell them, then stew the eggs with the pork sauce.
- Boil the noodles until they're done then drain the cooked noodles. (Keep a little boiling water inside the noodles.)
- Add the braised pork and sauce in. Yummy!
- You can use the rice noodle instead of noodle.
||Braised Pork Rice
- Cook some Japanese rice (cook the rice a little bit drier).
- Pour a scoop of braised pork sauce onto the rice. Yumm!
Tainan Noodle and Braised Pork Rice are two of the most famous Taiwanese foods.
- Better don't make the sauce too salty. So that means you can add more sauce in the noodle or the rice.
- If you feel the "pork scent" while it's braising, remove the lid and braise during the last 5 minutes.
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