Description
A warm salad-like dish where freshly blanched greens (like water spinach or sweet potato leaves) are generously topped with garlic and sweet/savory 'Rouzao' (minced pork sauce).
Restaurants serving Blanched Greens with Minced Pork
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Greens (Water spinach
- sweet potato leaves
- etc.)
- Rouzao(Braised pork sauce)
- Garlic
- Salt
- Oil
Instructions
- [Authentic Recipe]
- Prepare fresh greens. In Taiwan, shops often let you choose 'Digua Ye (Sweet potato leaves)', 'Water spinach', 'Dalu Mei (Bok choy)', or 'Gaolicai (Cabbage)'.
- Boil plenty of water in a large pot, add a little salt and oil (adding oil coats the veg in a vibrant green color).
- Toss in the greens, blanch briefly for just dozens of seconds to retain crispness (Tang = to blanch).
- Drain thoroughly and heap on a plate.
- Top the greens with grated garlic (or You Cong Su), and pour piping hot 'Rouzao (braised pork sauce)' used for Lu Rou Fan, fat and all, generously over them. Thick soy sauce (Jiangyou Gao) is sometimes added.
Learn more Spice, substitutes, tips
Key spices
Star anise (from meat sauce) and Garlic
Substitutes at Japanese supermarkets
Japanese spinach or komatsuna, Store-bought meat sauce
Pairing
Lu Rou Fan and all noodles
Trivia
[For Health Conscious] It's no exaggeration to say this is '100% ordered together' when ordering carbs (noodles/rice) at Taiwanese Xiaochi shops to balance nutrition.
Eating tips & etiquette
[Unique Eating] Toss lightly from the bottom with chopsticks so the meat sauce and garlic on top coat all the greens, then taste the meat fat and vegetable crispness together!
Allergen
Soy, Wheat, Pork