Braised Pork on Rice

Name: Braised Pork on Rice
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Pork belly; 1 piece onion; Some Soy sauce; Some Jinlan Ointment; Some Cinnamon; Some star anise; Some pepper; Some Dried chili; Some Bay leaf; Some Sugar; Some vanilla; Some Rosemary; Some Thyme; Some Five spice powder; Some shallot; Some ginger; Some garlic

by Josh's small kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Recently, I occasionally got a Taiwanese marinade recipe from a friend. It just so happens that the ingredients at home are also complete. Just made this braised pork rice by the way. I dare not call the Taiwanese braised pork rice because it is not authentic enough, and I like to make adjustments according to my own tastes and add some small innovations in my own cooking.
In addition, this marinade recipe can also be used as a marinade. Add more salt and chili pepper to marinate beef, chicken drumsticks, tofu skin, and quail eggs. It tastes good too.
TIPS: Jinlan ointment is the key to this. Jinlan's things are not easy to buy, but they are generally sold by Metro. Friends who don't have Metro nearby should use TB. "

Braised Pork on Rice

1. Ingredients: pork belly, onion, green onion, ginger and garlic, light soy sauce and dark soy sauce, golden orchid ointment, cinnamon, star anise, pepper, dried chili, bay leaf, sugar, vanilla, rosemary, thyme, five spice powder

2. Cut the pork belly into square strips of pork with skin (cut into pieces is also possible, I tend to cut strips with skin, so that each piece of meat has fat, flesh and skin) diced onion (of course it’s better if there are red onions, no Just use white onions instead, if you don’t have one, you can only use purple onions

3. Put the oil in the pan, pour in the chopped onion, and fry on medium heat to make the onion shortbread.

4. The fried shrinkage is slightly burnt, and it can be fished out.

5. If the remaining oil in the pot can't be poured, continue to use it. Heat up, add the ginger and garlic and sauté until fragrant, add dried chili and pepper and continue to saute

6. When the meat and other solid marinades are added, they are constantly stir-fried

7. After the meat is tightened and whitened, while the pot is hot, pour a little cooking wine; add soy sauce and ointment, the ratio I personally use is, light soy sauce: dark soy sauce: ointment = 1:1:2; add appropriate amount of water, turn over fry.

8. Pour everything into the casserole (I use the induction cooker instead of the casserole, so I can only use the milk pot to simmer), add the right amount of water to soak all the ingredients, and pour the scallion pastry. After the high heat is boiled, turn to low heat and simmer for 1-2 hours.