Taiwanese Braised Pork Rice
1.
Ingredients introduction:
Jinlan ointment, red label cooking rice wine, and scallion crisps are all made in Taiwan. These three are purchased from Taobao, and only the authentic flavors made in Taiwan can be used to make the pure taste.
The crispy onion is an essential ingredient for braised pork rice. Jinlan ointment can also be replaced with Jinlan soy sauce. There are also many factions in Taiwan, so there are differences in the production process. However, it is not recommended to use ordinary soy sauce instead. Red label cooking rice wine is Taiwanese rice wine. Some braised pork rice uses rice wine and some uses Shaoxing rice wine. So I use two kinds of mixtures, and only one of them is fine. Shaoxing rice wine can give the stewed pork rice an aging fragrance, not cooking wine, and can not be replaced by cooking wine.
2.
Put a little oil in the pot, pour the pork belly, stir fry for a while until the surface changes color.
3.
Then add rock sugar.
4.
Add Jinlan ointment and stir evenly.
5.
Put in Shaoxing rice wine.
6.
Put in rice wine.
7.
At this time, turn on a small fire and bring all the ingredients to a boil until there are small boiling bubbles on the side of the pot. After the ingredients emit a fragrance (this is to make the sugar coke), add the five-spice powder, bay leaves, and aniseed, and then stir evenly.
8.
After mixing the seasonings evenly, add an appropriate amount of water, the amount of water is subject to the whole meat.
9.
Then add the onion crisp and stir evenly with a spoon.
10.
At this time, all the spices have been added, and the braised pork will be simmered.
11.
After the pot boils, peel the cooked eggs, put the eggs in the pot and continue to simmer slowly. The collagen in the skin is stewed out, which is why the stewed pork rice is soft and delicious.
12.
Simmer for 90 minutes, until the soup in the pot is thick, please use a spoon to gently stir the bottom of the pot when collecting the soup to prevent any ingredients from sticking to the bottom of the pot. The braised pork is ready.
13.
In addition, I will introduce the pickled radish that I like very much. It is delicious with braised pork. It neutralizes the oiliness of the braised pork rice. With pickled radish, eat two more bowls of rice haha~~ Qingkou pickled radish:
Cut one carrot and one white radish into small cubes
14.
Put a tablespoon of salt in the diced radish, knead it evenly, and marinate for half an hour.
15.
After marinating, discard the broth and use it, then rinse the diced radish, drain the water, and put it in LOCK&LOCK for later use.
16.
Brush clean in the pot, do not put oil. Put a tablespoon of white vinegar, a tablespoon of sugar, and an appropriate amount of water in a pot, bring it to a boil, then turn off the heat, and the sweet and sour sauce is ready.
17.
Pour the sweet and sour juice after cooking into the diced radish, let it cool thoroughly, seal it in the refrigerator, and let it marinate overnight before serving. Braised pork rice with clear marinated radish is the best match. Sweet and sour diced radish can neutralize the oiliness of the braised pork rice. You might as well give it a try~
18.
Placing the plate: Take a large bowl of rice, pour over the stewed pork, cut the stewed eggs aside, and then sprinkle the marinated radish on one corner. The red and white diced radish will also add to the stewed pork rice. In this way, a bowl of braised pork rice with high value and connotation is ready~
Tips:
For the Jiesai automatic pot, just select the braised pork button. Then the automatic juice collection is complete, no need to take care of it.
If you use an ordinary pot, it is also possible~ start to stir fry the stewed pork on a medium heat, add water and switch to a low heat, and simmer for 90 minutes, but you should often stir fry and be careful not to muddy the bottom.
