1. Put the skin on the pork belly, put it in a pot of cold water, remove it after 10 minutes, and rinse with water. Cut into 1 cm square strips.
2. Pick up the pan, add the right amount of cooking oil, stir-fry the cut pork belly until the oil comes out, remove it for use, and pour the oil out into a clean bowl.
3. Restart the pan, pour the sauteed pork belly directly, add 3 tablespoons of white wine, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, appropriate amount of salt and rock sugar. Stir fry a few times, add onion crisps and turn off the heat.
4. Pour the fried pork belly into a small soup pot, add enough hot water, and simmer slowly over medium and low heat.
5. Add the boiled eggs when the soup thickens.
6. After an hour, the soup thickened, then turn off the heat.
7. Simmer the rice while the stewed pork is simmering. The fragrant but not greasy braised pork rice is ready!
Tips:1. Stir-fry the sliced pork belly to make the stewed pork rice not greasy! 2. If you can't buy onion crisp, you can make it yourself. Use small purple onions, cut into small cubes, and fry them until golden brown! 3. The authentic Taiwanese braised pork rice is made with Huadiao wine and rice wine. I don't have one in my house, so I use white wine instead. It tastes good!
