How to make authentic Taiwanese braised pork rice

Taiwanese braised pork rice has always been quite famous, but have you ever known about making Taiwanese braised pork rice at home? In fact, as long as we know the main ingredients, seasonings and some auxiliary materials needed to make these braised pork rice, we can do it ourselves by following the basic steps. So let’s take a closer look at how to make authentic Taiwanese braised pork rice?

1. Materials:

Main ingredients: rice, pork belly

Accessories: ginger, dried shrimp, onion, mushrooms (dried), star anise, cinnamon, bay leaves

Seasoning: lard (refined), cooking wine, soy sauce, pepper, Sichuan pepper powder, rock sugar

1. Choose four square layers of pork belly with skin, that is, one layer of lean meat and one layer of fat. It is best to have large pieces. I chose black pork.

2. Put the whole piece of pork belly into the pot, heat it with cold water over high heat, boil it for 2-3 minutes, remove it and rinse it;

3. Cut the pork belly into thin slices, then cut into small strips and set aside;

4. Cut off both ends of the onion bulb, peel off the dry skin, and cut into thin slices;

5. Put the onion slices into a large bowl, add a little dry starch and mix well, then separate the onion rings and shake off the excess starch before putting them into the pot;

6. Add cold oil to the hot pan (lard or chicken oil is the most fragrant, salad oil or other cooking oil can also be used). I used chicken oil because I had some in the refrigerator.

7. Add the onion rings and fry them over low heat, stirring constantly until the onions are golden and crispy.

8. Take out the onions, drain the fat, and press them into crispy onions - this is fried shallots.

9. Weigh the Shaoxing wine, light soy sauce, dark soy sauce and rock sugar and set aside;

10. Chop ginger and garlic into fine pieces. Soak dried shrimps, wash and chop. Soak mushrooms, cut into thin strips. Weigh star anise, cinnamon, bay leaves, five-spice powder and pepper powder and set aside.

11. Leave some oil in the pan, or use another wok, add a little cooking oil, and sauté the minced ginger, garlic and dried shrimps over low heat;

12. Add the chopped pork, turn to medium-high heat, and keep stir-frying until the pork shreds oil and the surface turns slightly yellow;

13. Add Shaoxing wine (or cooking wine ) and stir-fry evenly;

14. Add star anise, cinnamon, bay leaves, five-spice powder and pepper powder, stir-fry evenly;

15. Add soy sauce (or light soy sauce and dark soy sauce), stir-fry until evenly colored;

16. Add fried shallots;

17. Add shredded mushrooms and stir-fry evenly;

18. Add appropriate amount of hot water, covering the shredded pork by about 2-3cm, and bring to a boil over high heat;

19. Transfer all the ingredients into a casserole (I use a cast iron pot), bring to a boil over high heat again, then turn to low heat and simmer for about 1 hour; (during this period, you can boil a few eggs, but don't cook them thoroughly. After boiling water over high heat, put the eggs in, turn off the heat, cover and simmer for 15 minutes, take out, rinse with cold water, and peel the eggshells)

20. After the marinade has been stewed for 1 hour, add eggs and rock sugar and continue to simmer for about 1 hour;

21. Stew until the meat is tender and well-flavored, then turn to high heat and reduce the sauce until it becomes slightly thick. During the stewing process, skim off the fat continuously.

22. Find out what vegetables you have at home, blanch them when you have time, add appropriate amounts of white vinegar, sugar and a little salt, adjust the taste to a sweet and sour taste, and serve it with braised pork rice. It is a combination of meat and vegetables, and is refreshing and relieves greasiness.

2. Tips

1. The stewed meat sauce should be stewed until it is sticky and a bit gelatinous, so you must use pork belly with skin;

2. In addition to fried shallots, mushrooms and dried shrimps are also seasonings. Don’t put too much. Just a little bit is enough to make the food taste fresh. Especially dried shrimps. Put less and it will taste fresh, but put too much and it will taste fishy. I have made this mistake before.