Sichuan Style Braised Pork Rice

Overview

How to cook Sichuan Style Braised Pork Rice at home

Tags

• staple food
• home cooking
• rice
• lunch
• dinner
• cooking wine
• egg
• light soy sauce
• old soy sauce
• pork belly
• rock sugar
• spices

Ingredients

Steps

1. 1 Prepare the spices and put them into the marinade bag (the types of spices can be selected according to your own preferences. If you don’t like spicy taste, you don’t need to hand over the peppercorns and dried chili peppers. Jingfeng usually uses ginger, garlic, dried chili peppers, peppercorns, grass fruits, star anise, kaempferol, cumin, bay leaves, cassia twigs, cinnamon bark, tangerine peel, etc. If you find it troublesome, you can just use seasoning bags such as Shisanxiang)

   

2. 2 Put the pork belly in cold water, add a little cooking wine, bring to a boil and skim off the foam

   

3. 3 Take another pot of water and add the ingredients that need to be braised (you can braise whatever you want to eat, but you need to pay attention to the length of time for stewing various ingredients) spice packets, rock sugar, light soy sauce, dark soy sauce, bring to a boil over high heat, then turn down to low heat and braise slowly, for pork belly, it will take about 1 hour to 1 and a half hours

   

4. 4 After marinating, let the ingredients rest in the brine for more than half an hour (the flavor will be better after soaking and refrigeration)

   

5. 5 Prepare the ingredients: Braised pork, onions, pickled radish, chopped corn kernels, cooked in tide water, shredded lettuce, and cut braised eggs into thick slices (you can choose side dishes according to your own preferences)

   

6. 6 Arrange on plate and pour hot marinade over it~