Classic braised pork rice

Overview

Jindian Braised Pork Rice is soft, fragrant, glutinous and smooth, fat but not greasy.

Prepare the required materials
Soak the pork belly in cold water for about half an hour and rinse several times
Cut the pork belly into small cubes and set aside
Put the oil directly into the pot and stir-fry until the diced meat is oily. Add the chopped onion, minced garlic, and minced ginger, and continue to stir-fry for a few minutes.
Add two tablespoons of soy sauce, one tablespoon of oil, one tablespoon of dark soy sauce, one tablespoon of cooking wine, a small handful of rock sugar and stir well, add two aniseed and two bay leaves.
Pour into the saucepan and add water, simmer over medium-low heat for about 1 hour, and finally turn up the heat to reduce the juice slightly.
When cooking, you can put in a few peeled hard-boiled eggs and braise them together, so that you have braised eggs.
This delicious braised pork rice is ready