Ben Lee

The Taiwanese Pork Prince shares his home recipe

How did you transition from your early career as an engineer to a chef and food writer?

Because my family is in the meat industry, I grew up in an environment where I became familiar with the pig as a cooking ingredient. I've always believed in bringing innovation to a traditional industry; that's why I switched from being an engineer to running an online food business. By sharing food recipes, I was fortunate enough to receive attention from the media and eventually published my recipe book: "The Prince of Pork."

您是如何從⼯程師變成廚師和美食作家?

因為家族長輩皆經營⾁品⽣意,所以從⼩在這產業長⼤的我,對豬⾁這份食材特別熟悉。 認為傳統產業仍有創新的機會,所以從⼯程師轉⽽經營網路⽣鮮,並藉由分享食譜的⽅式, 受到媒體及出版社關注,進⽽出版食譜書。


How did your engineering role influenced the way you cook?

Being an engineer definitely makes me pay more attention to the proportion of recipes, processes, and success rates. I want people to easily obtained ingredients and through precise recipes, everyone can create simple meals at home.

⼯程師背景會如何影響你煮菜的⽅式?

會更注重食譜的比例、步驟及成功率。 讓⼤家以⽅便取得的食材,透過精確的食譜,輕鬆在家完成料理。

How has your relationship to your Taiwanese heritage changed throughout the years?

Over the past few years, Taiwan has been paying more attention to the promotion of local ingredients, which has made the public value our culture and cuisine more. When I first shared recipes with others, I found that as long as I presented traditional cuisine differently, readers became more engaged and interested. In these recipes, Taiwanese cuisine continues to retain its traditional flavors while keeping pace with the times.

這些年來,您與台灣傳統食物的關係有何變化?

這些年來,台灣越來越注重在地食材的推廣,進⽽使⺠眾更重視在地的⽂化及料理。 在和⼤家分享食譜的這段時間,發現傳統料理只要透過有別以往的風格呈現,讀者們會更感興趣。 我想讓台灣料理繼續保有傳統的風味,並透過與時俱進的展現⽅式,是我這些年和台灣料理的關係。


When you hear the word “heritage” what is the first dish that came up to your mind?

Braised pork belly over rice — this dish is Taiwan’s most famous pork dish, and it is also loved all over the world. In Taiwan, every family has their way of cooking pork belly. For me, I learned this recipe from my mother. The way she cooks is the same as how she raised me: take one step at a time; you can’t rush when you cooking; make sure that all of the spices and aroma are there. Just like anyone’s achievement in life, it all depends on the accumulation of little things, and through pork belly, I inherited my family’s tradition.

當您聽到“繼承/傳統”⼀詞時,您想到的第⼀道菜是什麼?

滷⾁飯。這道菜是台灣最著名的豬⾁料理,同時更受到全世界的喜愛。 在台灣,每個家庭都有⾃⼰料理滷⾁飯的⽅式,⽽我就是和媽媽學習這道料理,她的料理⽅法就像從⼩教導我的處事觀念:⼀步⼀腳印料理過程中不能⼼急,確實把每⼀個香料拌炒⾄香氣呈現,就像⼈⽣的成就,是靠⼀點⼀滴 的累積。 所以,滷⾁飯對我來說,有著繼承傳統的信念。

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手切滷肉飯 / Taiwanese Braised Pork Belly Rice Bowl

食材 4-6人份 / Ingredients - prepares 4 to 6 servings
五花肉(帶皮) / Pork belly - 380g
大蒜(切末) / Garlic, minced - 20g
紅蔥頭(切末) / Shallot, minced - 20g
熱水 / Hot water


調味 / Seasoning:
紅糖 / Light brown sugar - 1湯匙(tbsp)
白胡椒粉 / White pepper powder - 1茶匙(tsp)
五香粉 / Five spice powder - 1/2茶匙(tsp)
醬油 / Soy sauce - 50ml


                                   

Words: Henry Wu

Photos: Ben Lee

1.將五花⾁切成寬度約1公分的⾁絲。 Cut the pork belly into with a width of about 1 cm.
2.於鍋中倒入少許的橄欖油,放入五花⾁,以中火拌炒⾄表⾯上⾊。 Pour a small amount of olive oil into the pot, add pork belly, stir fry over medium heat until lightly browned.
3.放入蒜末拌炒⾄香氣呈現,再放入紅蔥頭末拌炒⾄香氣呈現。 Add minced garlic and stir fry until the aroma is present, then add minced shallots and continue to stir fry.
4.放入紅糖拌炒⾄上⾊,再放入⽩胡椒粉拌勻後,放入五香粉拌炒⾄香氣呈現。 Add brown sugar and stir fry until colored, then add white pepper, mix well, add the five-spice powder and stir fry until the aroma appears.
5.倒入熱⽔及醬油拌勻,以中火煮⾄沸騰。 Pour in hot water and soy sauce, mix well, boil over medium heat.
6.轉⼩火,蓋鍋燉煮60分鐘,並每隔15分鐘攪拌⼀次,以防食材沾黏鍋底。 Turn to low heat, cover the pot and simmer for 60 minutes, and stir every 15 minutes to prevent the ingredients from sticking to the bottom of the pot.
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