Description
A Taiwanese eatery fast food staple where shredded pork (Rou Si) and plenty of veg are sautéed, made into a piping hot soy-based 'thick gravy (Hui)', and poured over white rice.
Restaurants serving Shredded Pork Gravy Rice
Researching
We are researching restaurants that serve this dish.
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
- White rice
- Lean pork
- Cabbage
- Carrot
- Oyster sauce
- Potato starch
Instructions
- [Authentic Recipe]
- Shred lean pork (Rou Si), season with soy sauce, wine, sesame oil, and potato starch.
- Julienne cabbage, carrots, and wood ear.
- Heat oil in a wok, sauté minced garlic, briefly fry pork and remove.
- Sauté veg in the wok; when wilted, pour plenty of pork bone broth (or water).
- Season with soy sauce, oyster sauce, salt, white pepper, and a little sugar, bringing to a boil.
- Return pork, add potato starch slurry to create a 'heavy thickness (gravy)'.
- Drizzle sesame oil to unify the aroma.
- Dump the entire gravy over piping hot white rice on a plate to finish.
Learn more Spice, substitutes, tips
Key spices
White pepper and Sesame oil aroma
Substitutes at Japanese supermarkets
Sliced pork, Store-bought Chuka Don base
Pairing
Suanla Tang or Egg Soup(Dan Hua Tang)
Trivia
[For Everyone] Very close to Japanese 'Chuka Don', but the Taiwanese way unifies ingredients into shreds (Si) and hits hard with oyster sauce and white pepper. 'Hui Fan' lets you eat sides and rice quickly with one spoon—the ultimate ally for busy lunch breaks.
Eating tips & etiquette
[Unique Eating] Pour plenty of tabletop 'homemade chili oil' or 'black vinegar' halfway through, customizing to your preferred acidity and heat before shoveling it down!
Allergen
Wheat, Pork, Soy, Sesame