Braised pork rice recipe and ingredients

Braised pork rice is, after all, a well-known snack in Taiwan. Taiwanese people like to eat it very much. But with the progress of the times, this snack has slowly spread to the mainland, and then it has been welcomed by many people, because this kind of rice adds a very rich taste, which makes people more appetizing when eating it, and this is also one of the most famous rice snacks. However, many people have encountered some problems due to their failure to master the process.

Pork belly, quail eggs, rice, salt, chicken stock, cooking wine, sugar, soy sauce, sesame oil, starch, star anise, cinnamon, cloves, bay leaves, onion, ginger

Production Process

1. Cut the green onion into sections, slice the ginger, and cut the pork belly into pieces for later use;

2. Heat the pot, add the oil, add the sugar and stir-fry until it turns dark red, then add the soy sauce, salt, chicken essence, cooking wine, onion, ginger, add the appropriate amount of water, add the star anise, cinnamon, cloves, bay leaves, and when the water boils, add the pork belly and transfer to a pressure cooker and cook for 10 minutes;

3. After opening the lid, add quail eggs and stew for 5 minutes. Turn off the heat, take out the meat and chop it. Put the pot on the fire, pour an appropriate amount of stewed meat soup, add quail eggs, thicken with water starch, add minced meat and stir well, drizzle a little sesame oil and pour it on the rice.

Method 2

Taiwanese Braised Pork Rice

Taiwan has a wide variety of food and snacks, but the most famous ones are braised pork rice and Chiayi chicken rice. It is said that Taiwanese are the only people in the world who can make the unique-flavored braised pork rice.

Preparation ingredients

300g minced meat, half fat and half lean, half an onion, 2 dried mushrooms, onion, ginger, garlic Seasoning: dark soy sauce, salt, sugar, cooking wine, pepper, five-spice powder

Production Process

(1) Soak the dried mushrooms, remove the stems and dice them (keep the mushroom water), and dice the onion.

(2) When the oil is hot, add the scallions, ginger and garlic. Stir-fry until fragrant. Then add the onions and mushrooms. Then add the minced meat and stir-fry until minced.

(3) After the minced meat changes color, add 1 spoon of cooking wine, 1 spoon of dark soy sauce, 1 spoon of salt, 2 spoons of sugar, a little pepper and five-spice powder, and stir well.

(4) Transfer the stir-fried ingredients to a casserole, add the mushroom water and broth, open the lid and bring to a boil over high heat, remove any floating debris, then cover and simmer over low heat for about 45 minutes. At this point the minced meat will become fragrant and rich!

Production Tips

(1) Do not drain the gravy too much, leave more of it on the rice. (2) Add a spoonful of olive oil before cooking the rice, so that the rice will have a rich aroma.

(3) To braise the meat, you need to blanch it in water before cutting it into small cubes. This process takes a bit of effort, but it ensures that the meat retains its elasticity. Only by simmering over low heat can the fat in the meat and the gelatin in the skin be boiled out, making the soup thick and tasty; only by simmering over low heat can the fat in the meat melt in the mouth and the lean meat be soft, sticky, fresh and fragrant, all easy to eat; only by simmering over low heat can the saturated fatty acids in the pork be greatly reduced, which is beneficial to your health. If you are lazy and use ground meat as the filling, or don’t cook it for enough time, you will not be able to taste the unique charm of the braised meat.