Name: Minced Pork with Shiitake Mushrooms [with Minced Pork Mixed with Sweet Potato Leaves]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 100g Pigskin; 15g Dried shiitake mushrooms; 10g Cinnamon; 3 pcs star anise; 20g Scallion Crisp; 15g Minced garlic; 3 pcs Dried chili; 7 tablespoons Soy sauce; 3 tablespoons Soy sauce paste; 3 tablespoons Rice wine; 1/4 teaspoon White pepper; 35g crystal sugar; 400cc Pork skin broth

Minced Pork with Shiitake Mushrooms [with Minced Pork Mixed with Sweet Potato Leaves]

by Xiaoguo_C

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

If you have been to TX in Taiwan, you must be impressed with the stewed pork rice that smells like a scent in the streets and alleys. Even if you haven't been, Taiwanese braised pork rice is already very famous. My aunt set up a medicated food stall in Taiwan, mainly selling flat food, noodles and various medicinal soups. Of course, braised pork rice is inevitable. Every time she goes back to her stall, she always comes with braised pork rice and minced pork mixed with sweet potato leaves, and she always feels unsatisfied after eating. Chinese cabbage also likes braised pork. Every once in a while, I always make a large bowl and put it in the refrigerator. Whether it is bibimbap noodles or mixed vegetables, it is very convenient and delicious. At the end of last year, I went to Taiwan and brought back some essential ingredients for braised pork-short onion crisps, soy sauce paste, and rice wine. Although these materials can now be found on Taobao, and the soy sauce paste can also be found on the imported goods counters of large supermarkets, but I brought a few back when I came back. Taiwan’s marinated pork is divided into southern marinated pork and northern marinated pork. I don’t think there is much difference in taste. Crispy onion, rock sugar, and rice wine are all necessary. Soy sauce paste is added in the north, and the seasoning is better. The southern part is also slightly more diverse, while the southern part does not use soy sauce paste directly, and the seasoning is relatively simple, paying more attention to the original flavor of the ingredients. The cooked stewed meat can be divided into small sachets and stored in the freezer for a month if you make too much. When you eat, just take the required amount and heat it, don't keep heating and then refrigerating and heating again. This will not only nourish the taste of braised pork, but also it will be easier to spoil~~~ The braised pork that I made today is slightly adjusted according to personal taste, but the key to making braised pork is generally noticed. Just add some seasonings that you like, and it's more suitable for your own taste. Adding some shiitake mushrooms to the minced pork, the shiitake mushrooms can also add a lot of flavor to the minced pork~~~I used star anise and cinnamon to replace the five-spice powder in the dried minced pork, and deliberately increased the amount of cinnamon. The stewed pork has a slightly richer cinnamon fragrance. Oh, I will drool again when I think about it, O(∩_∩)O haha~ In addition, not only the stewed pork rice is made, but the cooked minced pork is also used. Make a portion of minced pork mixed with sweet potato leaves. In the past few days, many sweet potato leaves have been put on the market in supermarkets. I have always liked sweet potato leaves, but they are not available any time~~~"

Minced Pork with Shiitake Mushrooms [with Minced Pork Mixed with Sweet Potato Leaves]

1. Cut off the skin of the pork belly, wash and put it in a pot, add 1000cc of water and boil for 20 minutes

Minced Pork with Shiitake Mushrooms [with Minced Pork Mixed with Sweet Potato Leaves] recipe

2. Then take it out and rinse with cold water and cut into cubes for later use [Be careful not to throw away the soup for boiled pork skin, take 400cc or the amount you need, etc. It will be put into the minced pork and cook together]

3. Mince garlic, wash and chop shiitake mushrooms and prepare other required materials

4. Wash the pork belly and chop finely, don’t chop it too finely, it doesn’t taste too fine~~~

5. Heat oil in a pan, add minced pork belly and fry until the pork belly changes color

6. Then add crispy shallots, minced garlic, minced shiitake mushrooms, star anise, cinnamon, dried chili and stir fry until fragrant

7. Add seasonings and fry until delicious

8. Add pork rind shreds and pork rind stock, turn to a low heat, cover and simmer for 1 1/2 hours.

9. Wash the old stems of the purchased sweet potato leaves, blanch them in boiling water for 30 seconds and remove them. [The cooked minced pork is not only used to make braised pork rice, but it is also great for mixing sweet potato leaves]

10. Then top with the cooked minced pork and mix well

Tips:
1. Putting the fried onion crisps in the marinated pork can increase the aroma of the marinated pork. If there is no ready-made fried onion crisps, you can also buy shallots or red onions, wash and mince, and put them in a hot oil pan. Sauté in medium, then sauté on low heat until golden brown, remove and drain the oil for later use;

2. Another important role in Taiwanese Braised Pork Sauce is rock sugar, which replaces monosodium glutamate with rock sugar. Rock sugar has a mild sweetness, not as strong as granulated sugar. It is used on marinated pork not only to make the meat color shiny, but also to make the gravy smooth, neutralize the salty taste, and make the taste smoother and more refreshing.

3. Chop the bought pork belly into minced meat, but don't throw away the skin. Adding 400cc of pork skin to boiled broth and pig skin can increase the gum quality and make the marinade more viscous and smooth.

4. Add rice wine to remove the fishy smell of the ingredients. If there is no Taiwanese rice wine, you can use Guangdong rice wine instead.

5. In Taiwanese Braised Pork Sauce, another very important role is soy sauce paste. Soy sauce paste not only increases the saltiness and aroma, but also increases the consistency of the marinade. [Of course, it is not necessary to use soy sauce cream, if there is it, it is best, if not, you can use soy sauce instead, home-style braised pork meat need not be so pretentious, O(∩_∩)O haha~]

6. If you make a lot of cooked marinated pork, you can divide it into small sachets and store it in the freezer for a month. There is no big problem. When you eat, just take the required amount and heat it, don't keep heating and then refrigerating and heating again. This will not only nourish the taste of braised pork, but also it will be easier to spoil~~~