Taiwanese Braised Pork Rice

Name: Taiwanese Braised Pork Rice
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Pork belly; 1 piece Red onion; 2 pcs egg; 10 Dried shiitake mushrooms; 8g ginger; 1 tablespoon Peanut oil; 20g Oyster sauce; 10g garlic; 2g Five spice powder; 8g crystal sugar; 1 piece star anise; 12g Cooking Wine; 10g Soy sauce; 2g pepper

by Outstanding 1987

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

Braised pork rice is common in Taiwan and a classic snack. The specialty of braised pork rice is meat sauce and gravy, which are the key part of the production. The methods and characteristics of braised pork rice are different in Tainan, Taichung, and Taipei.
There are many kinds of food and snacks in Taiwan, but the most famous one is braised pork rice. It is said that only Taiwanese in China can make braised pork rice with a unique flavor. Braised pork rice, also known as Lu pork rice, is one of Taiwanese snacks.
Like many Taiwanese snacks, there are shops selling braised pork rice all over Taiwan. The braised pork rice has different meanings in the northern and southern regions of Taiwan. In northern Taiwan, braised pork rice is a dish topped with white rice containing boiled minced pork (pork meat) and soy sauce marinade. Sometimes the sauce also contains ingredients such as diced mushrooms, and braised pork rice Different, and this practice is called "pork rice" in southern Taiwan; and the so-called "braised pork rice" in southern Taiwan refers to braised pork rice with three layers of braised pork meat.

Taiwanese Braised Pork Rice

1. Ingredients: pork belly, onion, egg.

2. Peel the pork belly.

3. Add water to the saucepan, add the skin and meat, add 1 slice of ginger, and boil to remove the black powder.

4. Dice the onion.

5. Mince scallion, ginger and garlic, and boil the eggs and peel them.

6. The shiitake mushrooms are washed and soaked, then cut into cubes, and the water used for soaking the shiitake mushrooms is reserved for stew.

7. Remove the skin and meat of the minced squash, rinse with cold water, and then cut into small cubes.

8. After the wok is heated, add a proper amount of oil, add the diced onions, and fry them over a low heat until the color changes and the onion fragrance is turned brown and the onions are crispy.

9. Heat up another pot and add the chopped green onion, ginger and garlic until fragrant.

10. Add the diced meat and stir-fry until the diced meat comes out of oil.

11. After the diced meat is out of oil, add rock sugar, light soy sauce, dark soy sauce, cooking wine, oyster sauce, shiitake mushrooms, five-spice powder, onion crisp, pepper, star anise, and stir-fry evenly.

12. Pour the mushroom water.

13. Put the eggs in, add half a bowl of water, and touch the minced meat and eggs with the amount of water.

14. Cover the pot and cook on medium heat for about 5 minutes, turn the egg in the middle, and cook until the soup thickens and then turn off the heat.

15. In the end, the soup should not be too dry, save it and pour it on the rice very fragrantly.

16. After the rice is ready, use a spoon to loosen it while it is hot.

17. Put the rice in the bowl and cover it with the stewed meat, and finally put the sauce on it and eat it while it is hot.

Tips:
It is best to soak shiitake mushrooms 3 hours in advance, or temporarily soak them. The water used for soaking shiitake mushrooms is used to stew meat, and the gravy is more beautiful. The onion should be fried until browned and the onion has a strong fragrance. In the end, you need to reserve the right amount of soup, because it tastes good when you use the soup with bibimbap.