Taiwanese Braised Pork Rice

Overview

How to cook Taiwanese Braised Pork Rice at home

Tags

• staple food
• home cooking
• five spice powder
• light soy sauce
• msg
• mushrooms
• old soy sauce
• onions
• pork belly
• garlic
• salt

Ingredients

Steps

1. 1 Wash the skin-on pork belly, mushrooms, onions, garlic and green vegetables and set aside.

   

2. 2 While chopping vegetables, boil the eggs first.

   

3. 3 Dice mushrooms, onions, and mince garlic.

   

4. 4 Cut the pork skin into cubes and cut it into 1cm long and wide strips

   

5. 5 When the wok is hot, add a small amount of oil.

   

6. 6 Add the pork and stir-fry over low heat. Don't be impatient. Stir-fry slowly to release the oil.

   

7. 7 Fry until the pork is slightly brown and the oil is almost forced out

   

8. 8 Add onions, mushrooms, and minced garlic and stir-fry until fragrant. Pour in dark soy sauce, light soy sauce, and five-spice powder. Stir-fry evenly until the thick sauce has a strong aroma.

   

9. 9 Add an appropriate amount of water, maybe a little more, and put the eggs in their shells. After boiling, turn to low heat and simmer for 40 minutes,

   

10. 10 Put water in another pot, add salt and a few drops of sesame oil. After boiling, put in the green vegetables and blanch them until cooked. Take out the eggs and cut them in half. Put the rice in a bowl and place it on the plate. Sprinkle with sesame seeds. When the braised pork soup is thick, take it out and put it on a plate.