Pork Lard Mixed Rice
By Tiffy Cooks
If you have ever been to Taiwan, you will know about a Taiwanese Classic, Pork Lard Mixed Rice, also known as 豬油拌飯. Pork lard mixed rice is a classic Taiwanese favorite with two simple ingredients: shallots and pork lard. I know this may not sound appetizing, but trust me on it. Like garlic confit, you cook shallots in a generous amount of fat at low heat until all its flavor is infused in the oil. I always have Shallot Pork Lard in my fridge because you can add it to soup, steamed vegetables, or plain rice and have a delicious dinner in 2 minutes.
Ingredients
- 2 cups pork lard melted
- 1 cup olive oil
- 4 cups shallots sliced
Soy Sauce mixture (for 2)
- 1.5 tablespoons Soy Sauce
- 0.5 tablespoon Sugar
- 1 tablespoon vegetarian oyster sauce
Instructions
- In a pan, turn the heat to medium, and add pork lard and olive oil. Once everything has melted, and the oil is heated, add in the shallots.
- Cook on medium heat for 5-10 minutes or until shallots turn slightly golden. Once golden, turn the heat low and cook for another 2 minutes before turning off the heat.
- To store, pour everything into a glass container, and once fully cooled, store in the fridge for up to 1 month. You can use this as a cooking oil when making vegetables or adding 1 tablespoon to soup to add instant flavor.
Pork Lard Mixed Rice
- Prepare the sauce by mixing soy sauce, sugar, and vegetarian oyster sauce.
- Optional, but I highly recommend frying a sunny-side-up egg on the side.
- To assemble, prepare a bowl of hot rice, drizzle on 1 tablespoon of the shallot pork lard and half of the soy sauce mixture. Mix well, and top with fried egg and cilantro. Enjoy!
Video
Notes
You can substitute pork with duck fat, chicken fat, or even olive oil if you don't consume pork.
Nutrition
Calories: 317kcalCarbohydrates: 8gProtein: 1gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 19mgSodium: 106mgPotassium: 162mgFiber: 2gSugar: 4gVitamin A: 2IUVitamin C: 4mgCalcium: 18mgIron: 1mg
