Braised Pork on Rice

Name: Braised Pork on Rice
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly with skin; 1 pot White rice; Several petals garlic; A paragraph Green onions; A star anise; a little Cooking Wine; 50g Soy sauce; a little salt; a little Vegetable oil; A few Small rape

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I made braised pork rice today. The meat is rotten and crunchy, and there is a thick gravy; the small rapeseed is green and light, which just supplements the vitamins and neutralizes the richness of the meat. The white rice is scooped into a large bowl, and the large bowl that is slurping in the slurs is poured into the belly. In fact, it is nothing more than changing the way of serving food, but it tastes incredibly fragrant. "

Braised Pork on Rice

1. Wash pork belly with skin and cut into strips

2. Cut into thin strips the thickness of your thumb

3. Wash the small rapeseed

4. Pour a little oil in the wok

5. Pork belly in the pot

6. Stir-fry slowly over medium and low heat until the oil is slightly browned on the edges. Add garlic cloves, green onions, cooking wine, and star anise, and continue to stir-fry for a fragrance

7. Pour in the soy sauce, after the meat is colored, pour in hot water to cover the meat, then cover and simmer until cooked

8. When the skin is rotten and the meat is crispy, slightly accept the juice, add salt according to the taste, mix evenly, and take it out of the pan

9. Boil the small rapeseed in a pot of boiling water and remove it

10. Fill the bowl with white rice, enclose rapeseed, and top with pork belly

11. So fragrant

Tips:
Cut the meat into thin strips to make it easier to mature; the seasoning can be adjusted according to personal taste; leave more soup in the meat and pour it on the rice to make it more delicious; rapeseed can be replaced with other green vegetables, do not blanch too early.