Mushroom braised pork rice

Overview

Braised pork rice is a classic snack in Taiwan. It is fat but not greasy, sweet and salty, and full of fragrance. Braised pork with a thick texture, paired with a bowl of white rice, boiled vegetables and braised eggs, a combination of meat and vegetables, balanced nutrition. I added shiitake mushrooms to the traditional braised pork rice. The shiitake mushrooms absorb the gravy. Every bite is an excellent taste experience.

Tags

• staple food
• home cooking
• taiwanese food
• autumn recipes
• winter recipes
• lunch
• dinner
• students
• aniseed
• cooking wine
• egg
• five spice powder
• light soy sauce
• mushrooms
• old soy sauce
• pork belly
• rock sugar
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• ginger
• purple onion
• salt
• white pepper

Ingredients

Steps

1. 1 Choose fat and lean pork belly, with the skin on.

   

2. 2 Cut the pork belly into small thin strips, keep the skin, dice the purple onions and garlic, cut the mushrooms into small pieces, and slice the ginger. I forgot to take a photo of the ginger.

   

3. 3 Blanch the washed and cut pork belly in boiling water for 10 minutes, skimming off any foam during the process, and reserve the blanching water for later use.

   

4. 4 Let the blanched meat cool and drain away the water. Put a small amount of oil in a hot pot. Add the pork belly and stir-fry. Stir out the lard. Take the meat out for about five minutes and set aside.

   

5. 5 This is the pork belly that has been stir-fried in oil. The meat will turn golden brown.

   

6. 6 Use stir-fried lard to sauté the green onions and garlic until fragrant. When the onions turn golden brown, stir-fry the meat together with the meat. Add dark soy sauce, light soy sauce, cooking wine, rock sugar, five-spice powder, white pepper and ginger slices and stir-fry evenly.

   

7. 7 Pour it into a casserole and add the water used to blanch the meat before. The water should completely cover the meat. You can add more because it takes a long time to marinate, and mushrooms and eggs will be added later. Add pepper, aniseed, bay leaves and a small spoonful of salt, bring to a boil over high heat, then reduce heat and simmer for 40 minutes until the meat is tender.

   

8. 8 At twenty minutes, add the mushrooms and cooked and peeled eggs, continue to simmer over low heat for another twenty minutes, stir twice in the middle, and be careful not to burn the pot.

   

9. 9 This is prepared braised pork with mushrooms. Don’t let the juice dry out too much. Pour more juice onto the rice to make it taste better. I put the peppercorns, aniseed, and bay leaves in a strainer so that I can take them out easily after the meat is braised to avoid a bad taste when eating.

   

10. 10 Blanch two more shiitake mushrooms and a few rapeseeds and place them on the cooked rice. Cut the braised eggs and pour a big spoonful of braised pork with soup on top and you're ready to eat.

    

11. 11 It tastes so good, I guarantee you won’t be able to eat enough after one bowl😋