Fragrant Pork

Fragrant Pork

by Sang Dolma

4.8 (1)







Every time before cooking, I am accustomed to stroke the seasoning at home. This time I found a can of glutinous rice in the refrigerator inexplicably. You must know that glutinous rice is in addition to cooking glutinous rice balls and making glutinous eggs. Stew meat and fish stew are pretty good. This time, this fragrant pork is cooked with glutinous rice juice. The stewed meat has a bright red color, soft and glutinous aroma, and a hint of sweetness. Fat but not greasy, a dish that makes meat-loving people absolutely excited


Fragrant Pork

1. Wash and slice pork belly, slice ginger, cut green onions, and set aside

Fragrant Pork recipe

2. Pour proper amount of oil into the pot, add the peppercorns, sauté fragrant, remove, roll into pieces with a rolling pin, set aside

Fragrant Pork recipe

3. Put rock sugar in the pot and stir fry with a spatula until the syrup turns dark red

Fragrant Pork recipe

4. Add pork belly, stir-fry until all colored, and stir-fry for 2-3 minutes

Fragrant Pork recipe

5. Add sliced ginger, crushed pepper, light soy sauce, salt, pepper, glutinous rice juice, add a little water, bring to a boil on high heat, turn to low

Fragrant Pork recipe

6. Boil for about 35 minutes, until the high heat collects the juice

Fragrant Pork recipe


1. When adding the boiled syrup to the pork belly, cover the pot first, turn the heat to low, just listen to the sound of crackling in the pot slowly weakening, then open the lid and turn to high heat. Or use a kitchen paper towel to soak up the surface moisture. Otherwise, syrup and oil droplets are easy to splash everywhere, the temperature is very high, and it is easy to be injured.
2. The glutinous rice wine is also called glutinous rice wine. The raw material is made of glutinous rice. It is sold in supermarkets and vegetable farms.
3. There are fat and oily parts in the pork belly. In the fourth step, stir-fry the pork belly for 2-3 minutes to force out the fat and not easy to be greasy.


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