Braised pork with cilantro
Overview
Today’s dish is made with pork belly and wild rice. We are used to this color when cooking braised pork. If you don’t like the dark color, you can reduce the amount of dark soy sauce. This dish looks like a rich red sauce, but in fact it tastes salty and fresh with a hint of sweetness. The wild rice itself has a bitter taste, so if you want to eat delicious wild rice, you must find a good partner for the wild rice. Only when it is with the meat and absorbs the nourishment of the oil, will it become waxy and tender. Especially the Ci Gu, which is filled with the aroma of rich soup and meat, is glutinous, soft and sweet. It is delicious and goes well with rice. By the end of the meal, all the pork belly was rolling around in the bowl
Tags
Ingredients
Steps
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Wash the pork belly and the wild rice
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First blanch the pork belly in cold water, then remove and wash
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Then cut the pork belly into pieces, peel and wash the wild rice and cut into pieces
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Prepare ginger, rock sugar and star anise
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Boil the wild rice in a pot under cold water and remove
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Heat the pot and put the fatter pieces of meat into the pot, turn to low heat and fry until the oil comes out
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Then add the ginger and star anise to the pot to release the aroma
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Add all the pork belly into the pot and stir-fry until it changes color, add cooking wine
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Add light soy sauce and dark soy sauce, stir-fry evenly, then add rock sugar
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Add enough water to cover the food, cover and bring to a boil over high heat, then reduce to low heat for 40 minutes
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Then open the lid and turn to high heat, add the wild rice and bring it to a boil, then cover and turn to low heat to cook the wild rice flour and glutinous rice
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Turn to high heat to thicken the juice, then turn off the heat and remove from the pan
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After serving, sprinkle with chopped green onion
