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| Need to cut the pork much smaller |
250gm pork shoulder butt, cut to small cube
1 tbsp dried shrimps, soaked and chopped finely
1 small red onion, cut and fried
5 cloves garlic, minced and fried
5 (or any number to head served) hard boiled egg
1/4 cup Kikoman premium so sauce
4 tbsp dark soy sauce
1/4 cup shaoxing wine
1 medium size rock sugar
Method
1) In a dry wok, add in pork cube and dry fry in medium heat until all the liquid in the pork is evaporated.
2) Add in dried shrimps and rock sugar. Stir fry for 30 seconds. Do not worry if rock sugar does not fully melted.
3) Add in the sauces, onion, garlic and half of the shaoxing wine. Continue to stir fry another 30 seconds. Cover and simmer for a minute.
4) Add hot water just enough to cover all the pork. Then add in the hard boiled egg. Cover and simmer in low heat for 30 minutes. Turn the eggs in the wok 2-3 times in between so that the eggs are coloured evenly with the sauce.
5) After 30 minutes, add in the remaining shaoxing wine and simmer another 5 minutes. Dish out and serve hot with steamed rice and some steamed vegetable.
Original recipe http://www.bearnakedfood.com/2015/01/30/lu-rou-fan-braised-pork-rice/
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