A classic Taiwanese pork depicted on an instant dish

I didn't understand the value and attraction of the pressure maker until I became a mother. Time has become particularly expensive, and as my son's brief introduction, I run desperately as much as I can. With the emphasis and in a short time, I quickly adapted all my recipes, such as the beef dough soup and the conger, so they can be prepared as quickly as possible. One of the first recipes I adapted to the pressure maker is Lu Rou Fan (the Taiwanese steamed minced pork), a soothing and deeply tasteful food that has long been in my kitchen.

The first iteration of the recipe is in my cookbook Made in Taiwan: Recipes and stories from the island's nation. I learned to prepare the food from Lin Tai-Yu, the third generation owner of Lin Family made from pork steamed over rice in Taiwan. Lin, who goes with Gloj, spends his days slowly by steaming his hand risky pork, sweet and delicious words soy sauce, fried peanuts, garlic, rice wine and sugar. For the fastest sauce, you recommend that you use the most beautiful pork plate, gently put it up and boil it slowly on the stove for hours.

Before my son, I took his advice. I made time to make pork perfect, tiny squares, free the fat in a wok, and pour the soy sauce and aromatics. Then I cook it slightly with the lid and let the sauce slow down for several hours until thick, treacly and perfectly balanced between salty and sweet. This approach meant that I was able to check the speed of evaporation and made sure the dish flavors were slowly and continuously concentrated without losing moisture too quickly. However, since my son's arrival, I had to say goodbye in the days of inactivity to Wok – where the instant dish comes in.

The biggest advantage of using an instant vessel is that treatment and cooking time translates during hours. There is no need to plant, mix and adjust over the stove to make sure that the pig does not stick or burn. After using the Sauté function to destroy pork and flowering the aromas, you can close the stove and be sure the dinner is ready for more than an hour. And while you cook, you can make the rice and all the garnish you want to serve the pork. This is how you can make it.

Taiwanese classic attachment to pressure maker

There is a reason for experienced manufacturers – those who have improved their crafts for decades – tend to slowly steam the stove. The pressure maker, though effective, changes the alchemy of the vessel because there is no constant evaporation and the flavors develop on a much faster timeline. The sauce will not be as thick, and although the aromas bloom briefly at the beginning, they do not continue to caramelize and taste as it is above the low, open flame.

With the stove version, I can taste and set the way I go. The pressure maker does not have much (if any) space for improvisation on the go. However, if you keep the following tips in mind, you will be able to make a braise that is practically as good as the stove version. Remember that the pressure makers of the hobs may change, so you may need to reduce the sauce a little further and at the end to taste.

The size of pork

The whip of pork into small, even pieces allows meat to cook evenly and maximize the surface of the meat, allowing it to absorb the sauce as much as possible. As the meat cooks, the fats get out so Braise gives a soft, elastic texture. The unevenly cut pork does not decompose evenly that results in a single -piece sauce that is not as velvety.

A sharp knife is essential for cutting pork. For easy sake, I like approx. To freeze the pork for an hour so it accelerates but remains flexible, making the cube much easier. If you live near a friendly butcher like me, you can jog the meat for you and vacuum will be sealed in the desired portion sizes. Hold the bags diced pork in the freezer and make the Lu Rou fan at any time.

The proper acquisition of the brazing sauce

Mating fluid is as important as pork in this vessel. Sugar and soy sauce are the main ingredients, and although the soy paste – a thick Taiwanese soy sauce with slicorice – is traditional, I prefer an oyster sauce. The rice wine brings depth and a little sweet, and a generous half cup of fried peanuts provide rich delicious notes with a little caramel.

Because everything is cooked in pressure, it needs less fluid than a stove that slowly decreases for several hours. You only want enough liquid to completely cover the pork to cook thoroughly.

The pressure maker uses the heavy lifting, easily combining the fats displayed, the succulent pork and the aromatic braimide fluid into a harmonic dish. This instant pot version may not be the most traditional way for that food, but just as delicious – and ready during the time.

Cooking method
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