Chen's Private Braised Pork Rice

Overview

Braised pork rice is a common and classic snack in Taiwan. The specialty of braised pork rice is the rich and fragrant meat sauce and gravy. As a carnivore, braised pork rice is one of my favorites. Even if I can only eat half a bowl of rice, I can still swallow a big bowl of rice with the gravy of braised pork rice and still want to stop. Today's braised pork rice is different from the usual braised pork rice in northern Taiwan that uses minced meat. It adopts the southern Taiwanese method, using fresh pork belly, cut into cubes and stewed, because I like to bite into chunks of meat rather than minced meat. It is also added with braised eggs that are three-quarters of the flavor of the meat sauce, and refreshing and sweet baby greens. One dish, three levels of taste, richer in nutrition, really satisfying.

Tags

• staple food
• home cooking
• children
• taiwanese food
• fast food
• edible oil
• egg
• green vegetables
• light soy sauce
• mushrooms
• old soy sauce
• onions
• pork belly
• rice wine
• rock sugar
• ginger
• salt

Ingredients

Steps

1. 1 Wash fresh pork belly, scrape off the hair and dirt on the surface of the pig skin, and cut into pieces slightly smaller than mahjong pieces

   

2. 2 Boil water in a milk pot. When the water boils, add ginger slices and rice wine

   

3. 3 Add pork belly, boil the water again and cook for a minute or two, take it out, wash off the blood foam and dry out the water

   

4. 4 Peel and wash the ginger and cut into fine pieces

   

5. 5 Peel, wash and cut onions into smaller pieces

   

6. 6 Remove stems from shiitake mushrooms, wash and cut into pieces

   

7. 7 Heat the pan with cold oil, add a little more oil and stir-fry the onions

   

8. 8 When the onions become fragrant and turn brown, continue to stir-fry. For the braised pork rice, stir-fry the onions for a longer period of time until the onions are charred. Dish them out and set aside

   

9. 9 There is no need to add oil to the original pot. Heat the pot, add pork belly, and slowly stir-fry over low heat until the pork belly is oily

   

10. 10 Add minced ginger and stir well

    

11. 11 Add diced shiitake mushrooms,

    

12. 12 Add the fried onions and stir-fry

    

13. 13 Add light soy sauce

    

14. 14 Add dark soy sauce

    

15. 15 Add a bowl of rice wine juice and filter the rice wine in advance. No need for glutinous rice, just add the rice wine juice

    

16. 16 Add boiling water to cover the ingredients

    

17. 17 Add rock sugar according to personal taste, the braised pork rice will be a little sweeter

    

18. 18 Bring to a boil over high heat, cover and simmer over low heat for more than half an hour

    

19. 19 Prepare four hard-boiled eggs. I use an egg steamer, which is convenient and the eggshells will be easier to peel

    

20. 20 Add the hard-boiled eggs to the broth and continue to stew with the pork belly

    

21. 21 Let the meat, eggs and eggs cook slowly by themselves. Use this time to prepare the side dishes. Select the green vegetables and wash them well

    

22. 22 Boil a pot of water, add a little salt and cooking oil, blanch the vegetables for one to two minutes and take them out

    

23. 23 After the pork belly has been stewed for half an hour, the whole kitchen is filled with the mixed aroma of meat, mushrooms and onions. At this time, the meat has become crispy and tender. Turn to high heat to reduce the juice. The amount of juice depends on personal preference. I like to eat it with rice with this juice

    

24. 24 Pour a bowl of hot rice, scoop out a big spoonful of braised pork with meat sauce, add green vegetables and braised eggs, and you're done.

    

25. 25 The finished product, fragrant rice with meat, plus onions and mushrooms, is rich in taste and full of nutrition. It is so satisfying