Taiwanese Braised Pork Rice

Name: Taiwanese Braised Pork Rice
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 800g Pig five flowers; 3 pieces shallot; Some salt; Some MSG; 2 tablespoons Cooking Wine; 1 piece crystal sugar; A large Garlic seeds; 3 slices ginger; 2 pcs star anise; About 5 slices Bay leaf; 3 tablespoons Soy sauce; 1 tablespoon Oyster sauce

by Xiaomi (From WeChat.)

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Braised pork rice is a traditional famous snack in the south of the Yangtze River. The main ingredients are pork belly, rice, etc. It is fat but not greasy, sweet and salty, and rich in fragrance. The braised pork with a heavy taste is paired with a bowl of steamed white rice that is neither soft nor hard, and each grain of rice absorbs the black and red soup.
When writing a recipe for the first time, please forgive me for any loopholes! Refill ❤️

Taiwanese Braised Pork Rice

1. Prepare pork belly and cut it into 2 cm long cubes evenly

2. Wash the other ingredients and set aside. The amount is roughly as shown in the figure.

3. Fried shallot oil: Put a little oil in the pot, deep fry the shallots until golden brown on low heat, remove the shallots for use

4. Fried shallots

5. Stir the pork belly in the scallion oil pan until the surface is browned (forgot to take the picture)

6. Stir-fry pork belly until the color is brown, add cooking wine, light soy sauce, soy sauce and continue to fry for 2 minutes to color, then add water to submerge the pork belly, add star anise, bay leaves, garlic seeds, ginger, fried onion, oyster sauce, MSG, rock sugar Don’t add salt for now) simmer on low heat

7. Simmer on low heat and try the taste of the soup when there is half of the soup. If it is salty, the taste is moderate. If the soup tastes right or weak, you can add appropriate amount of salt and continue to simmer on low heat.

8. Cook until the meat is soft and rotten, collect the juice over high heat, and out of the pot

Tips:
The light soy sauce, dark soy sauce and oyster sauce all have a salty taste, so when adding salt, you must try the soup first before you decide whether to add it or not. If the added water is the keel broth that has been boiled in advance, the taste will be better.