Ingredients
Seasoning
- 1 tbsp cornflour or potato flour
- ¼ tsp sea salt
- 1 tbsp dry sherry/port/Chinese cooking wine
- 2 tbsp water
- 1 tsp ground pepper
Rouzao
- 500 g pork, cut into 2 cm cubes, frozen for 30 minutes
- 100 g pork skin (fat removed), cut into 1cm cubes, frozen for 30 minutes
- 2 tbsp brown sugar
- 100 g olive oil
- 15 g fresh ginger, sliced
- 1 star anise (whole)
- 30 g dried shrimp, soaked in 100g water
- 100 g cola soft drink
- 100 g soy sauce
- 30 g dry sherry/port/Chinese cooking wine
- 150 g water
- 50 g crispy shallots
- 1 tbsp allspice
- ¼ tsp chilli powder
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all seasoning ingredients into a small bowl and combine well. Set aside.
Place pork and pork skin into mixing bowl and chop 15 sec/speed 5, gradually increasing speed from speed 1 to speed 5.
Add reserved seasoning and combine 15 sec/speed 6, gradually increasing speed from speed 1 to speed 6. Set aside in a bowl to marinate for 10 minutes.
Place brown sugar and olive oil into mixing bowl and heat 3 min/100°C/speed 1.
Add reserved pork and cook 8 min/Varoma/speed 2. The paste should be a lovely rosy colour after cooking. This method of cooking the paste to generate a beautiful rosy colour is used often in Taiwanese cooking.
Place pork paste into TM basket and set aside to drain any excess oil.
Insert butterfly. Place ginger and star anise into mixing bowl and sauté 3 min/100°C/speed 1.
Remove butterfly. Return the pork paste to the mixing bowl and cook 3 min/100°C/speed 2.
Drain the dried shrimp, retaining the soak water to use in the next step. Add dried shrimp and cook for a further 3 min/100°C/speed 2. The dried shrimp will enhance the aroma of the paste.
Add shrimp soak water, cola, soy sauce, rice wine and water and cook 12 min/100°C/speed 2.
Add crispy shallots and cook 2 min/100°C/speed 1.
Add allspice and chilli powder and cook for a further 1 min/100°C/speed 1.
Add allspice and chilli powder and cook for a further 1 min/100°C/speed 1.
Serve this delicious Taiwanese meat sauce warm with your choice of accompaniment.
Seasoning
Rouzao
Tip
This dish was traditionally made by the mother of the family and is said to carry the unlimited love of a mother to all. Still the most common homemade dish, it is generally prepared and stored in the refrigerator all year round so the family can enjoy at any time. Served with rice, buns, noodles or poached vegetables – this dish makes a convenient and tasty meal. This dish is cooked in layers, which enables the flavours to intensify and create a depth of flavour that would otherwise be lost.
If you prefer a milder dish use paprika instead of chilli powder.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Would love to try this, but not able to use the cola drink. Is there something that could be substituted without affecting the result too much? Thanks.
Absolutely Yummy.. Had this with the dan dan noodle each morning for breaky when in Hong Kong.. Thankyou Mo MO xxx
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