What makes a great bowl of Taiwanese Braised Pork Rice?

Rice, pork belly, dried onions, starch, ginger, garlic, soy sauce, star anise, wine, rock sugar, allspice, pepper

Preparation steps

Brine Pork Rice

Braised Pork Rice

1. Make onion cake (1) Cut off both ends of dry onion, peel off the skin, and cut into thin onion rings;

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(2) Sprinkle a little starch, mix evenly with your hands, and break up the small onion rings;

(3) Heat the oil pan (preferably lard, if not used for salad) over medium heat Oil can be substituted). After the oil pan is 50% hot, put in the small onion rings and half-fry and half-sauté;

(4) When the small onion shreds gradually float and turn slightly yellow, quickly remove and drain. Dry the oil, spread it flat on a kitchen towel to fully absorb the oil and let cool;

(5) Put the shallot cake into a sealed bag (or fresh-keeping bag) and crush it with a rolling pin.

2. Wash the fresh pork belly, dry it, put it in the refrigerator for 20 minutes to facilitate cutting, and then add the skin to the meat

Taiwanese Braised Pork Rice

Taiwan Braised pork rice

Cut into 0.5cm square dices;

3. Chop the ginger, mince the garlic, put a little oil in the pot, heat it over medium heat and add the ginger. Saute the minced garlic until fragrant;

4. Put the diced pork belly into the pot, stir-fry slowly until it is slightly colored, and squeeze out the excess fat;

5. Add to the pot Soy sauce, star anise, wine, rock sugar, allspice, pepper, fried shallots and an appropriate amount of warm water, not too much water, just enough to cover the diced pork belly by 1 or 2cm.

6. Stir-fry evenly over high heat. After it boils, pour the diced pork belly and the soup into the casserole and slowly marinate it. After 2 hours, a pot of meat-flavored marinade will be ready. The gravy is ready.

7. When stewing, you can add a few boiled eggs with the outer skin peeled off, slowly stewing them together, and enjoy them with braised pork rice.

8. It is best to serve rice, add braised gravy, add braised eggs, and serve with one or two green cabbage hearts or other refreshing side dishes. The unobtrusive grilled rice is eaten together with the meat and juice.

Method 2

Ingredients Preparation

Taiwanese Braised Pork Rice

Taiwanese Braised Pork Rice

Ingredients: Pork belly, boiled egg, green cabbage heart, dried shiitake mushrooms and shrimp. Ingredients: red onion, minced ginger, minced garlic, light soy sauce, dark soy sauce, star anise, cooking wine, rock sugar, five-spice powder, pepper

Preparation steps

1. Wash the purchased pork belly. Clean and blanch to remove the blood foam. When blanching, you can cut it into several large pieces for easy operation. The blanched pork belly should be cut into small dices. Cut it into smaller pieces and set it aside for later use.

2 Onions or shallots, washed and chopped.

3 Prepare a few boiled eggs, put them into the marinade and cook them together to make braised eggs.

4 Pour an appropriate amount of oil into the wok, sauté the minced ginger and garlic first, then add the chopped onion, continue to sauté until golden, then add the diced pork belly and sauté until the meat turns white. , then add light soy sauce, dark soy sauce, star anise, cooking wine, five-spice powder, rock sugar, pepper, and stir-fry evenly.

5 Add appropriate amount of warm water, not too much, just enough to cover the pork belly by 1-2cm.

Braised Pork Rice

Braised Pork Rice

6 Stir-fry over high heat until the soup boils, pour it all into a casserole, turn to low heat and simmer , don’t forget to add the hard-boiled eggs at this time. The stewing time is two hours. If your time is limited, it should be simmered for at least more than an hour. The salt can be added after an hour. (When stewing, the fire should be low, and the soup should not be too dry. Only when it is juicy will it be delicious~)

7 Finally, add the rice, pour the braised meat sauce, and then put the cooked rice on it. Green vegetable leaves and cut braised eggs are ready to eat. In order to prevent greasiness, it is best to prepare a plate of green vegetables to eat with it. [1]