Braised Pork Rice is a special delicacy in Taiwan Province. It can be eaten in many restaurants now, but the taste is uneven. Take our local braised pork rice as an example. I have tried braised pork rice in several restaurants, and the meat is too fat. , otherwise it tastes bad and the spices are too strong, it is not as delicious as making it yourself. In a small county, there are not many choices, so I simply learn to make it myself. It is no exaggeration to say that the taste is better than the ones outside.
Braised Pork Rice is very simple to make. It doesn’t take too long in the kitchen. It is a combination of meat and vegetables, as well as staple food. It is nutritionally balanced. The pork belly is fat but not greasy. The rice absorbs the soup. Originally, I didn’t even eat a single ounce of fat. My child, I said 2 bowls are not enough! The kids love to eat, and I’m happy to make them too.
My child had a holiday on Saturday and I took her to the market with me. I was worried about what vegetables to buy. When I passed by a meat stall, I saw a very beautiful piece of pork belly. My child said how about we eat braised pork rice. This is really What a great idea, such a happy decision.
Prepare some ingredients that need to be used first, so that you won’t be in a hurry when the time comes. Two hard-boiled eggs, or quail eggs will also work. 2 pieces of rock sugar, one bay leaf , one star anise, a small piece of cinnamon and licorice . 3 slices of ginger, appropriate amount of chives.
Pork belly can be peeled or not. Cut into small pieces and put in cold water. After the water boils, continue to cook for 1 minute, then remove and let cool, then cut into small pieces.
No need to put oil in the wok, add the pork belly, and fry the pork belly over medium-high heat until the fat overflows and turns brown. Pour out the fried oil. The fried pork belly becomes crispier when braised, and is fat but not greasy.
After frying the pork belly, add scallions, star anise, cinnamon, licorice and ginger and stir-fry to bring out the aroma of the spices. Pour a little cooking wine along the edge of the pot to add flavor.
Pour in water or beer that has not covered the pork belly. The beer will be more fragrant. Then add eggs and scallions, add light soy sauce, dark soy sauce and rock sugar. You can add them flexibly after tasting the specific taste. After boiling over high heat, reduce to low heat and simmer until the juice is reduced. Open the lid and stir while the meat is simmering.
While the meat is stewing, you can prepare the vegetables. You can use lettuce, cabbage, or cabbage. Boil water in a pot, add a little salt and a few drops of oil, add green vegetables and cook until they are tender, take them out and set aside immediately.
After simmering, pick out the spices and throw them away. If you like the soup more liquid, you can shorten the simmering time. The pork belly is bright red in color and looks very appetizing. Take the eggs and cut them in half.
Put a large bowl of rice, scoop a spoonful of braised pork, sprinkle with white sesame seeds, add eggs and green vegetables, mix well and you are ready to eat. Take a spoonful and stuff it into your mouth, very satisfied!
Small cooking meaning:
There are many versions of braised pork rice. On this basis, you can add dried shiitake mushrooms and simmer together. If there are onions, you can cut the onions into cubes first, fry them until the onions are brown, and then braise the meat. Add it in and simmer together. Because I forgot to buy onions today, I made a simple version, but it was just as delicious.
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