Shi Nian (石年) — braised pork leg rice ($5.90)!
Shi Nian (石年) Chinatown hawker — braised pork leg over rice with tofu, salted veg, coriander, dark soya gravy. $5.90.
Lunch — Shi Nian (石年) braised pork leg rice at $5.90, Chinatown. 😋
What was in the bowl ($5.90):
- Braised pork leg/trotter pieces over rice, dark soya gravy coating.
- Braised tofu chunk on the left.
- Salted/pickled greens on top.
- Coriander garnish.
Shi Nian (石年) = SG Taiwanese-style braised pork leg specialist. The Taiwanese lu rou (卤肉) technique — pork leg slow-braised in dark soya + five-spice + rock sugar + Shaoxing wine for hours until gelatinous fall-apart tender.
Pork leg trotter = the cut with the collagen-rich skin + fat + meat layers that turn unctuous when braised. The skin gelatinises into the gravy, the meat falls apart, the fat layer melts.
Salted greens (suan cai / xian cai) = the acidic counterpoint to cut the richness.
$5.90 = solid Chinatown hawker pricing.
Overall: 4.1 / 5. Pork leg was properly braised gelatinous, gravy was deep dark soya, salted greens balanced. Taiwanese comfort. 😋👍🏼
