Pork Neck Rice Bowl

Name: Pork Neck Rice Bowl
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork neck; 3 pcs egg; 1/2 onion; Some ginger; Some garlic; 3 slices lettuce; 3tbs Brewed soy sauce; 2tbs Kelp sauce; 1tbs Mirin; Some Sunflower seed oil; Some water; Some salt; Some Freshly ground black pepper

by Alvin's delicious kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Many friends have asked me how to make meat tender. Actually, it’s easy to be tender. Use starch + protein + a little lemon juice to marinate for 2 hours. Any meat can be tender. Generally, stir-frying is no problem. It is a pity that a lot of meat has been processed in this way and a lot of the texture and flavor of the meat itself has been lost. Therefore, when cooking good quality meat, the goal is to bounce, not just tender. Today’s pork neck meat uses only the snowflake part, and the meat itself is very good. When slicing, pay attention to maintaining the thickness to retain the taste. The small method of frying and then stewing is borrowed from the western kitchen.

For frying meat, the pot must be preheated until the oil lines become thinner, which is a higher temperature, so that the surface of the meat will be sealed instantly when the meat is in the pot, and the gravy will not be lost; in addition, the meat must be fried to caramel color. Well, it will be more flavorful when simmered later.

Also, if you like it, it’s better to mix it with raw eggs and eat it! Note that eggs without a raw food logo are best not to be eaten raw. The number of colonies is not clear and will be fishy. Two egg brands, Ise and Lanhuang, can be selected, and they are sold in Jiuguang, Freshkan, citysuper, and cityshop. "

Pork Neck Rice Bowl

1. Ingredients: • 300g pork neck • 3tbs brewed soy sauce • 3 medium-sized eggs • 2tbs kelp sauce (you can use dried kelp + bonito) • 1tbs mirin • moderate ginger (shredded) • moderate garlic • 1/2 large onion (1/4 of which is chopped and the other 3/4 is shredded) • 3 slices of raw lettuce • appropriate amount of sunflower oil • appropriate amount of water • appropriate amount of salt • appropriate amount of freshly ground black pepper

2. Stir the pork neck with ginger, minced garlic, chopped onion, and a little vegetable oil together and refrigerate for 30 minutes.

3. Take the sauce pan and hot oil.

4. Fry the shredded onion until it is tender and caramel-colored on the edges.

5. Add soy sauce, mirin, and water, and bring to a boil.

6. In another pot, preheat the vegetable oil on a medium-high heat, wait for the oil pattern to become fine and reach a medium-high temperature, and shake the pot so that the oil covers the bottom of the pot.

7. Put the pork neck meat in the pan and fry until the edges are rolled up and turn over when it is caramelized. Reduce the heat to medium heat. Take out the fried pork neck meat and set aside. At this time, the bottom of the pan should have a caramel-colored substance sticking to it. .

8. Pour the broth to deglazing, gently scrape the caramel-colored substance from the bottom of the pot, cover and simmer for 40 minutes, if necessary, add a little water on the way.