Minced pork rice (Chinese: ???; pinyin: l?ròufàn; Pe?h-?e-j?: ló?-bah-pn?g) is a Taiwanese style rice dish commonly seen throughout Taiwan. The flavor may vary from one region to another, but the basic ingredients remain the same: ground pork marinated and boiled in soy sauce served on top of steamed rice.
Video Minced pork rice
Related origin
How the dish was developed is not as clear. According to a study by a professor from the Department of History of Taiwan, This like meat sauce dish dating back to at least the China's Zhou Dynasty. in the Book of Rites records: "In a saucepan cook meat, and stir after adding seasoning until mostly browned sauce, then pour the meat sauce on cooked rice." There is also a description of these foods in the China's novel "Water Margin".
In time, that has developed into countless regional variations and one of the regional flavor is the famous Taiwanese Minced Pork Rice dish.
Maps Minced pork rice
Etymology
According to Shuowen Jiezi (????, Explaining Simple and Analyzing Compound Characters), The word "Lu (?)" has the closest meaning to "cooking in thick broth or sauce." This gives the term "???" the direct meaning of "rice with braised meat."
However, for several decades, many Taiwanese people have used the homophone "?" instead of "?". Although people still use the original character in China, "???" has become the most common name seen in Taiwanese restaurants and street vendors. ? is the ancient name for the Chinese province of Shandong, which led the Michelin Green Guide Taiwan to write in April 2011 that minced pork rice originated from Shandong. This confusion then led to a fierce debate in which most Taiwanese insisted that minced pork rice was in reality a true symbol of Taiwan, while others viewed it as a Chinese dish that caught on in Taiwan.
Preparation
As the origin of the flavor, the key to making Minced pork rice is undeniably the sauce. The most popular way of preparation seen in Taiwan is stir-frying the ground meat with sliced shallot in oil before the material is later on boiled in soy sauce. In the frying process, one may customize his unique flavor by adding some condiments such as sugar, rice wine, pepper and other spices. When finished, the dark-brown meat sauce is called "bah-sò (??)". When bah-sò is served with steamed rice, it would be the renowned Minced pork rice. Other than that, the sauce bah-sò also goes well with noodles, soup, vegetables and many Taiwanese homemade dishes. The dish is commonly served with stir-fried vegetables and a marinated hard boiled egg on the side.
Regional varieties
While Minced pork rice is referred to as one important icon in typical Taiwanese folk cuisine, the variety of methods to customize flavors is so wide that it creates considerable differences between regions. In southern Taiwan, where people name it by the sauce "bah-sò-pn?g (???)" instead of the meat, Minced pork rice is preferably served with pork with less fat. People in the north of Taiwan favor a greasier version of meat sauce with rice, sometimes even with glutinous rice mixed in.
In southern Taiwan, while "bah-sò-pn?g" is seen on the menu indicating Minced pork rice, "ló?-bah-pn?g (???)" remains on the very same menu, referring to another dish where braised pork belly covers the rice. The same rice with braised pork belly is known as "khòng-bah-pn?g (???)" in northern Taiwan.
Minced pork rice can also be found in China, and a wider selection of vegetables such as corn is eaten along with it.
See also
- List of pork dishes
References
Source of the article : Wikipedia
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