Braised Pork Rice
by Empty 07 empty
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Cut the pork belly into small cubes and blanch them for later use.
2. Reserve the broth for later
3. Fried sugar color,
4. Add pork belly and stir fry for color
5. Add green onion, ginger, garlic, pepper aniseed, soy sauce, stir fry,
6. After sautéing the aroma, pour in the broth left before,
7. After boiling, pour into the electric pressure cooker, add a little salt, and press the button to simmer the meat. While waiting, tear the cabbage into small pieces, slice the carrots, and blanch them for later use. Stuff a small pot of rice for later use.
8. Then put it in an iron pan over high heat to collect the juice. You can add some salt and sugar to taste for your own taste. Don't let it dry, save a portion of the gravy for topping with rice.
9. Put the rice in a small bowl, press and buckle upside down on the plate, put the cabbage and carrot slices on the plate, and pour the braised pork and gravy on it!
Tips:Be sure to choose a layered pork belly, so that it tastes good and not greasy.
