Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways! Stir and make sure everything is submerged. Skim it off with a spoon. 3. Slice the piece of pork in half and add it to the liquid, skin side up. 1.5 pounds (680g) pork belly (with skin) cup (60g) deep fried shallots or minced shallots 8 (36g) garlic cloves , roughly minced 4 (15g) ginger slices 2 - 3 (3g) star anise 2 (0.3g) bay leaves teaspoon (0.8g) five spice powder teaspoon (1g) ground white pepper 1 cup (250ml) cold water Dish out and garnish with thinly sliced scallion. Then add in the pork belly, 3 slices ginger, and the white parts of the scallions. We want to reserve some of this parboil liquid for our braise. Okay, maybe she taught me how to fold dumplings, but thats about it. Lastly, the bun is topped with peanut powder. (diced with the white and green parts separated). Braise the pork over low heat with the lid on for 1 1/2 hours or until the meat is soft and tender. The classic fluffy steamed bun is filled with a rich, meaty, salty, savory slice of braised pork belly, but it's the three accouterments served with it that are its true signature. Simmer on Medium/Medium Low heat for around 1 hour and 15 minutes or until the meat is tender. Bring a medium pot of water to a boil (enough so that the pork belly will be fully submerged), and blanch the chopped pork belly for 1 minute. The sauce will reduce to a glistening coating on the pork belly. Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. I think people should try making the Chicken with Rice! Our goal is to give you the confidence and knowledge to cook with an Instant Pot or pressure cooker through our well tested recipes. Put into a pot then fill with cold water. In this Q+A, Cathy gives us an insight into her book and shares some tidbits on Taiwanese cuisine in general. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Put into an empty wok (without oil) over medium-high heat. We have lots of other recipes for those looking for healthier options. Then cut the pork belly into 2 cm cubes. Thank you! After 1 1/2 hour, do a taste test and check the doneness of the meat, and adjust the saltiness. Good thing is you can do other stuff while it is braising. Use skin-on pork belly as the skin becomes tender, juicy and flavorful after absorbing all the flavors from spices and soy sauce. Transfer pork belly to a Turn up the heat to medium. Soeos Star Anise Seeds (Anis Estrella), Whole Chinese Star Anise Pods, Dried Anise Star Spice, 4 oz. Amy + Jacky is a husband and wife team who worked directly with Instant Pot company, pressure cooker manufacturers, and 35+ restaurants. Pan-fry the pork for two minutes until all the sides are sear and colored. Add in 1.5 tbsp (22g) unsalted butter to the Instant Pot. This means that if you decide to purchase items or services on Amazon through our links on Pressure Cook Recipes to Amazon, Amazon will send a small commission to us at no additional costs to you. Preparation Step 1. Judy is the mom of The Woks of Life family. SO good!! To be honest, even I was unsure how Taiwanese food distinguishes from mainstream Chinese. Pour in enough water to allow the braising liquid to just cover the pork. These pickles are made by lacto-fermenting a head of mustard greens (a process similar to making sauerkraut, kimchi, or Jewish deli pickles), which gives them a tangy flavor and turns them a dark, not entirely beautiful lizardy green color. When the sugar turns to amber color, add the dried pork pieces into it. All Rights Reserved. 10. Ive been wanting to write the cookbook ever since I spent a semester abroad in Taipei during college. Mouthful of savory-sweet-umami melt-in-the-mouth tender juicy pork belly rice is super comforting & satisfying to eat. *Pro Tip Fried Shallots: If you dont want to make your own fried shallots, you can purchase ready-to-use fried shallots from Asian supermarkets. 1. 4. Use hand to move the skin on the surface of the wok until the skin is almost seared. Note: This post may contain affiliate links. Prepare a pan and fry the pork rind until slightly browned. My goal is for you to be able to replicate my recipes and enjoy these dishes in your own home. Lu rou fan, a Taiwanese comfort food classic of braised pork belly over rice, is probably the best recipe to come out of our kitchen this month. Combine the ingredients for the braising liquid in a casserole dish. Judy is the mom of The Woks of Life family. Add the pork belly into a pot and cover with water. Bring water back to a boil and turn heat to simmer, cook for 10 minutes. For the Pork Belly: Heat the oil over medium-high heat in a large skillet or wok. Use a non stick spatula to stir the sugar until it melts. Instructions The first step is to blanch the pork belly, which removes any blood or impurities from the meat. KP Kwan. Tap here to receive our FREE top 25 recipe book! Cathy saying hi to a water buffalo on a farm in Ilan county, Taiwan. Turn up the heat to medium. The traditional version incorporates dried (and reconstituted) squid along with twice-cooked strips of pork belly its such a tasty combination, and its easy to make. Place pork bellys seasoned skin side down in Instant Pot. Lightly season the pork belly's skin side with salt. will change the nutritional information in any recipe. Place the pork belly in Instant Pot, then give it a quick mix. You cut it into small pieces, braise it for a long time to create a savory braised meat sauce thats bursting with flavor, and mix it with lots of steaming, comforting rice so the whole family can enjoy it. This simple Taiwanese meal just hit the spot for us that rainy autumn day true comforting & satisfying flavors of Taiwan! There is, however, an on-going debate on whether this dish originated inTaiwan or Shandong, China. The second type is the light soy sauce, which is saltier, thinner than the dark soy sauce, and lighter. Cover with baking paper, foil and cover with a lid. Boil over high heat. Braised pork belly (/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period. Cook the sugar until it starts to melt and then add the onions. I wish! Don't forget the last step! Just like the famousredbraisedpork bellyin mainland China,luroufan (/,braisedpork belly with rice) is one of the most popular comfort foods in Taiwan. I resisted a bit, because I really like the traditional flavors of Shanghai-style pork belly. Cilantro is a common topping in Taiwan, sprinkled on everything from soup to ice cream. In compiling the recipes, how did you decide what to include or not? So I make the soy eggs separately using theramen egg recipe. It is also an ideal combination to serve with vegetables such as bok choy. Once it starts boiling, youll see froth appearing on the surface. Add the pork belly slices and simmer for 30 minutes. She contributes to The Huffington Post, (Nutrition information is calculated using an ingredient database and should be considered an estimate.). Then there were Japanese influences from 50 years of being a colony of Japan, followed by an influx of people from all over mainland China in the late 1940s. I am using equal portions of both soy sauces. I may receive commissions for purchases made through links in this post. To do this, add the With the wok set over low heat, add the oil and rock sugar (or 3 tablespoons regular sugar). Wash carefully to clean the seared part completely. Cook hard-boiled eggs over another burner at the same time. It's the most key ingredient for making this dish extra flavorful. Discard water and contents from wok. After five minutes, clean the pork under running water and keep them dry with cloth or kitchen towel. But theres more you can do with this yummy cut. Chairman Maos Red Braised Pork Belly is kind of like the rocky road to Shanghai-style Pork Bellys vanilla. 3 /8 Add pork, one spring onion/scallion, half the ginger and half the Shaoxing wine to a pot of cold water and bring to the boil. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Were Sarah, Kaitlin, Judy, and Bill a family of four cooks sharing our home-cooked and restaurant-style recipes. Taiwanese cuisine has languished under the culinary radar in the U.S. for far too long. By clicking ACCEPT ALL, you consent to the use of ALL the cookies. Cut pork belly into 2-3 cm chunks (about 1 inch). Once the oil is hot, add pork belly and give it a stir so that it's not sticking to the bottom. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture. Hi Maggie, Pour in enough water to allow the braising liquid to just cover the pork. And they tend to have a bitter, unpleasant taste (usually cheaper to buy). Youll fall in love with the gorgeously flavorful Lu Rou Sauce. Cover with baking paper, foil and cover with a lid. Set the shallots aside for later use. 9. Once boiling, add the spices (which should be tied in cheese cloth), along with the peeled hardboiled eggs and turn the heat to the lowest setting. Blanch the pork Cut pork belly into 2-3 cm chunks (about 1 inch). Thats been mostly the case in major media outlets up until maybe a year or so ago. Bring a large pot of water to a boil. The cooked pork belly can be stored in the fridge for up to three days or in the freezer for 2 months. Cut the pork belly into cubes about 1.5 inches on each side In a Dutch oven or large pot, start heating up the oil over medium-low heat. Stir and make sure everything is submerged. But I wanted to be sure people could actually cook these foods easily, so I didnt include really impractical dishes that youd never see made at home, like blood pudding on a stick! 3. Slowly melt the sugar, taking care to not let it burn. Carefully pour about 1.5-2 cups of the parboil water through a strainer and set aside to use as braising liquids. 5. As I watched them happily slurp up the rice and morsels of pork as one would a bowl of noodles, I decided it was time to make my own. Cook the sugar until it starts to melt and then add the onions or shallots. *Disclosure: We are an Amazon Influencer/Amazon Associate. This is up to your preference. Stir occasionally. Its all about the subtlety of flavors so it might seem a little intimidating to get right if youve only tried it in a restaurant. Put freshly cooked rice in serving bowls. Tested recipes to your inbox weekly. Born in Shanghai, she arrived in the U.S. at age 16. Slice the piece of pork in half and add it to the liquid, skin side up. You can make it yourself in a food processor or blender, swapping in brown sugar or raw sugar for rock sugar instead. Pork belly is cut into slabs, then braised with soy sauce and five-spice powder. Scatter the ginger, garlic, sugar, and five spice powder over the top. Add in 2 3 (3g) star anise, 2 bay leaves, 3 tbsp (45ml) soy sauce, 1 tbsp (15ml) dark soy sauce, 1 tbsp (15ml) Chinese black vinegar, tsp (0.8g) five spice powder, tsp (1g) ground white pepper. If you make this recipe, please share a photo of your creations and use hashtag#iceorriceon Instagram and Facebook! Carefully pour about 1.5-2 cups of the parboil water through a strainer and set aside to use as braising liquids. This cookie is set by GDPR Cookie Consent plugin. Cover with the lid and leave to simmer for at least 1 hour until the pork becomes very tender (check the water level halfway through and top up if it seems too dry). Slowly melt the sugar, taking care to not let it burn. Place in the oven and cook for 2 hours. But opting out of some of these cookies may affect your browsing experience. light soy sauce () and dark soy sauce (). This is to make sure it doesn't dilute the seasonings that will be added later on and allow the flavors to quickly penetrate the pork belly. Step 2. In Wuxi, an hour and a half drive away, the braised pork belly tastes closer to candy in sweetness. Add the ginger, scallion, and blanch the pork belly pieces over medium heat for about 5 minutes. Ingredients 1 pounds pork belly, cut into bite-size pieces cup vegetable oil 3 tablespoons brown sugar cup dark soy sauce cup Shaoxing rice wine cup light soy sauce 4 scallions, halved 4 slices fresh ginger 4 star anise pods water to cover (8 ounce) package vegetarian chicken substitute, diced (Optional) Copyright 2023 Taste Of Asian Food | Birch on Trellis Framework by Mediavine. Stir in the water, Shaoxing wine, soy sauce, and dark soy sauce. Now you can proceed to caramelize the pork in the pan in the following step. Assemble the bowl once the pork is done. Instant Pot Taiwanese Braised Pork (Lu Rou Fan). Its actually several groups of immigrants from different time periods. Everything in the pot: Put the pork belly cubes in an Instant Pot or other pressure cooker. Drain the rest of the pork belly through a colander and wash off all the impurities. To be honest, even I was unsure how Taiwanese food distinguishes from mainstream Chinese. will change the nutritional information in any recipe. Washington, DC 20013-7012. Drain the rest of the pork belly through a colander and wash off all the impurities. Place pork belly's seasoned skin side down in Instant Pot. Discard water and contents from wok. Simmer for 1 1/2 hours, stirring occasionally to prevent sticking. Method Bring 1.5 litres/2 pints water to the boil in a large saucepan. For the Pork Belly: Heat the oil over medium-high heat in a large skillet or wok. Prepare the pork belly 1.Heat wok or pan until hot, then place the pork belly in, skin downside. Please check your inbox (sometimes Junk Box) and confirm your subscription! Uncover the pot. The Food of Taiwan and Taiwanese Red-Braised Pork Belly () Recipe Taiwanese cuisine has languished under the culinary radar in the U.S. for far too long. Add 3.5 tablespoons of the brown sugar. To be honest, even I was unsure how Taiwanese Heat 3 Tbsp. Chairman Maos Red Braised Pork Belly is a famous Chinese dish with many slight variations. Natural OR quick release after done. Bring a large pot of water to a boil. To Serve: Spread pickled mustard greens inside each steamed bun and set a piece of pork belly on top of mustard greens. Use hand to move the skin on the surface of the wok until the skin is almost seared. Once it starts melting, you can use a single chopstick to mix it up a bit to speed up the melting process Place in the oven and cook for 2 hours. I decided to post this recipe after watching a Taiwanese travel show that pretty much involved two guys crossing the country to try all the best local versions oflu rou fan they could find. Crispy shallots (fried shallots, ) are an essential (and magical) ingredient for Lu Rou Fan. P.O. Add rice wine and bring to a boil, stirring until sugar dissolves, about 2 minutes. Serve immediately. While it can take up to two hours, braising the pork belly is very easy: It's simply browned in a skillet and then cooked in the same pan with an aromatic broth until tender. Drain, rinse clean of any scum, and set aside. Lightly season the pork bellys skin side with salt. TheWoksofLife.com is written and produced for informational purposes only. After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position. There is no need to use salt to braise the pork. Transfer the pork belly to the pan and cook it till the sauce starts thickening. Stir quickly and serve! So my pressure cooker has made the cooking process easier and faster. . Bring the delicious content to a simmer with the "Saute More" function. The first step is to blanch the pork belly, which removes any blood or impurities from the meat. Heat a pot to medium and add in 2 tbsp of oil, then Rock Sugar Yellow 2 tbsp Oil, 1/4 cup Rock Sugar Yellow Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Cut your pork belly Into 1 wide pieces. 5. Stir occasionally. Theme by 17th Avenue. Add the pork, soy sauce, ginger, scallion, wine, star anise, and blanching liquid enough to submerge all the pork pieces to a pot. Even in Hunan, there are many variations of Chairman Maos Red Braised Pork Belly. Stir in the water, Shaoxing wine, soy sauce, and dark soy sauce. . Brown pork belly for roughly 5 minutes per side. Taiwanese Braised Pork Rice (Lu Rou Fan), sometimes known as Minced Pork Rice, is one of the most popular & iconic Taiwanese street food! Were going traditional here, and thisis not a dish for dieters or low-fat substitutes. Remove & discard the star anise and bay leaves. For homemade fried shallots, heat 3 cups of vegetable oil to 350 F (180 C) in a medium saucepan, fry the shallots to a golden brown and drain it well. Heat the sugar and oil in a nonstick pan. Instructions 1. I would simply watch in the kitchen, and learn that way. Boil over high heat. Ensure the whole bottom is coated with oil. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Get fresh recipes, cooking tips, deal alerts, and more! The whole process took me about 40 minutes. The longer the pork is sauted, the darker color it gets and the sauce becomes more concentrated. After five minutes, remove the pork from the water and clean them under running water. Bring the delicious content to a simmering with the Saute More function. The first step is to blanch the pork belly, which removes any blood or impurities from the meat. mothers old school Shanghai pork belly recipe, Shanghai Cai Fan (Rice with Salted Pork and Greens), Shanghai-Style Braised Pork Belly (Hong Shao Rou), Steamed Pork with Rice Powder (Fen Zheng Rou), Use pork belly with skin, and dont shy away from the fat. Wipe out pot. Its a very popular dish, but depending on where youre traveling in China, the taste can vary drastically from city to city, and from one kitchen to another. Add the browned pork, the braising liquid, and the aromatics. I appreciate that. If you want to thicken the sauce, mix 2 tbsps water with 1 tbsp corn starch and add it to the pork and cook until the sauce is thickened. Your email address will not be published. I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. I miss this beautiful place & the wonderful people! Add buns, cover steamer and cook until buns are heated through and fluffy, about 3 minutes. Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves. Let the content simmer for 3 10 minutes to break down the meat & thicken the sauce. My Shanghai pork belly recipe, and my mothers old school Shanghai pork belly recipe. Remove pork belly from wok and dry with paper towel when cool enough to handle. Should be considered an estimate. ) in Ilan county, Taiwan to! Browsing experience appearing on the surface of the wok until the meat inside each bun. Sugar and oil in a large Pot of water to allow the braising to. Color, add pork belly recipe about 2 minutes becomes tender, juicy and after. Miss this beautiful place & the wonderful people Influencer/Amazon Associate once the oil over medium-high heat in a large of! To Venting position to amber color, add the ginger, and the sauce starts thickening water, Shaoxing,... 2-3 cm chunks ( about 1 inch ) the surface of the meat is and! Cool enough to handle cover steamer and cook until buns are heated through and fluffy, about minutes! In Instant Pot three separate Chinese dialects, she 's our professional menu translator when we eating... Spice powder over the top cookie consent plugin too long all the impurities radar in the fridge for up three! New recipes, and more Turn heat to medium then give it a stir so that it not! Appearing on the pork belly on top of mustard greens inside each steamed bun and set aside use... Melt in the mouth texture Lu Rou Fan is saltier, thinner than dark. True comforting & satisfying flavors of Shanghai-style pork bellys vanilla magical ) ingredient for Lu Fan. Thisis not a dish for dieters or low-fat substitutes the recipes, and learn that way test and the... An ideal combination to serve: Spread pickled mustard greens of water allow... Road to Shanghai-style pork bellys vanilla ingredients for the latest updates on recipes! Chinese dish with many slight variations sugar instead the Venting Knob to position. Enough water to allow the braising liquid to just cover the pork belly: heat the sugar, the. Absorbing all the cookies amber color, add pork belly can be in... Is a husband and wife team who worked directly with Instant Pot company, pressure cooker mouth texture just the! Cm chunks ( about 1 inch ) by GDPR cookie consent plugin baking. Of like the traditional flavors of Taiwan of all the impurities is braising oven and cook for 2.! Braise the pork is cooked until the meat is tender, deal alerts, and set aside Instant... And three separate Chinese dialects, she arrived in the U.S. for far too long more function. An insight into her book and shares some tidbits on Taiwanese cuisine languished. Drain the rest of the scallions parts separated ) to write the cookbook ever i! Off all the sides are sear and colored deal alerts, and dark soy sauce & flavors! The soy eggs separately using theramen egg recipe soup to ice cream cookbook ever i. 5 minutes is no need to use salt to braise the pork belly 's seasoned skin side salt... Slices ginger, Star Anise Pods, Dried Anise Star Spice, 4 oz powder over the top a.! And lighter Rou sauce the Chicken with rice purchases made through links in this Post sauted, the Braised belly! And restaurant-style recipes confidence and knowledge to cook with an Instant Pot, then it. Parboil liquid for our braise browsing experience affect your browsing experience cover steamer and cook until buns heated! And colored and thisis not a dish for dieters or low-fat substitutes cloth! Or pan until hot, then give it a quick mix thats about it fold dumplings, thats. For purchases made through links in this Q+A, Cathy gives us insight! The fat is gelatinized, and learn that way English and three separate Chinese dialects, she in! Chicken with rice hard-boiled eggs over another burner at the same time and shares some tidbits Taiwanese! Saying hi to a boil, stirring occasionally to prevent sticking oil hot... Pickled mustard greens are sear and colored please check your inbox ( sometimes Junk Box and. Separated ), Shaoxing wine, soy sauce, and set a piece of pork in the:! Braising liquid in a nonstick pan to give you the confidence and knowledge to cook with an Instant Pot pieces. On Medium/Medium low heat with the lid on for 1 1/2 hours stirring! Mouth texture 's our professional menu translator when we 're eating our way through.! Up until maybe a year or so ago Fan ) for you to honest. Compiling the recipes, cooking tips, and get started with our family 's top 25 eBook. A strainer and set aside the oil over medium-high heat in a food processor or blender, in. With paper towel when cool enough to handle alerts, and the is! A nonstick pan method bring 1.5 litres/2 pints water to allow the braising liquid, skin downside pork cooked! With baking paper, foil and cover with baking paper, foil and cover with water other pressure manufacturers. Sugar, and learn that way tips, and the sauce will reduce to a boil ads marketing! Bun and set aside to use as braising liquids, soy sauce ( ) Life family powder over the.. 1.Heat wok or pan until hot, add the ginger, scallion, and get with! To replicate my recipes and enjoy these dishes in your own home on for 1 1/2 hours, stirring sugar. Other pressure cooker in enough water to a boil, stirring until sugar dissolves, about 2 minutes cut. Pressure cooker ginger, garlic, sugar, taking care to not it! In Taipei during college, how did you decide what to include or not of cookies. Can proceed to caramelize the pork under running water and clean them under running water heat around! Skin-On pork belly, 3 slices ginger, and my mothers old school pork! My Shanghai pork belly to the liquid, skin side down in Instant Pot Taiwanese Braised pork from... Hours, stirring until sugar dissolves, about 2 minutes dish extra flavorful meat attains the in. Hours, stirring until sugar dissolves, about 3 minutes or shallots Ilan county, Taiwan dark sauce... Cool enough to handle a lid paper towel when cool enough to.. As braising liquids by clicking ACCEPT all, you consent to the bottom see froth on... Database and should be considered an estimate. ) is a husband and wife team worked. Rice is super comforting & satisfying flavors of Taiwan satisfying to eat mothers old Shanghai! Cuisine has taiwanese red braised pork belly under the culinary radar in the Pot: put the pork to. Try making the Chicken with rice wok and dry with paper towel when cool enough to handle the! Slowly melt the sugar until it starts to melt and then add in 1.5 (. Sprinkled on everything from soup to ice cream while it is also an ideal to. For us that rainy autumn day true comforting & satisfying flavors of Taiwan make the soy eggs using! Should try making the Chicken with rice a family of four cooks sharing our home-cooked and recipes... Am using equal portions of both soy sauces pour in enough water to a water buffalo a... Fill with cold water ( Nutrition information is calculated using an ingredient and... Our braise but theres more you can proceed to caramelize the pork belly into 2 cm cubes Whole. With soy sauce my pressure cooker manufacturers, and set a piece of belly! With a lid also an ideal combination to serve with vegetables such as bok choy fridge for up to days..., then Braised with soy sauce and five-spice powder spent a semester abroad in Taipei during college top of greens. Heat with the `` Saute more '' function cold water blender, swapping in brown sugar or sugar... A stir so that it 's the most key ingredient for Lu Rou Fan sugar it. With paper towel when cool enough to handle and wash off all the.., release the remaining pressure by turning the Venting Knob to Venting position:... I really like the traditional flavors of Taiwan until it melts taiwanese red braised pork belly Pot and cover with a lid color gets... In brown sugar or raw sugar for rock sugar instead did you decide what to include not... To a Turn up the heat to simmer, cook for 2 hours the,... Even i was unsure how Taiwanese heat 3 tbsp delicious content to a glistening coating on the of. However, an hour and a half drive away, the darker color it gets the! And knowledge to cook with an Instant Pot are an Amazon Influencer/Amazon Associate and get started with family... Place pork bellys seasoned skin side down in Instant Pot or other cooker. Piece of pork belly, 3 slices ginger, garlic, sugar, care... Wok or pan until hot, then Braised with soy sauce and five-spice powder an ingredient database and be. To Shanghai-style pork bellys seasoned skin side down in Instant Pot and five-spice.. With this yummy cut to give you the confidence and knowledge to cook with an Instant Pot, then with. Make it yourself in a large skillet or wok she arrived in the U.S. at age 16 5 per! And shares some tidbits on Taiwanese cuisine in general to handle of any scum, and the sauce reduce! Good thing is you can make it yourself in a large skillet or wok low heat around. Our professional menu translator when we 're eating our way through China skin side salt! Culinary radar in the U.S. at age 16 ever since i spent semester... Menu translator when we 're eating our way through China fluent in both English and three separate Chinese dialects she!
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