Braised pork rice balls
Overview
The rice balls are made of Thai fragrant rice, wrapped with mushrooms and braised pork. They are round in shape and garnished with cucumbers and seaweed. They are particularly popular.
Tags
Ingredients
Steps
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Prepare ingredients.
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Rinse the rice with water three times, then put it into the rice cooker and cook it into rice.
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Put the meat into the pot, then add appropriate amount of water, salt, ginger slices and cooking wine. Bring to a boil over high heat, skim off the foam, then reduce to low heat and simmer for 20 minutes.
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While the meat is cooking, start preparing the other ingredients. Cut the mushrooms into small pieces, chop the onions, and mince the ginger and set aside.
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Add an appropriate amount of oil to the pot. When the oil temperature is 40 to 50% hot, put the chopped onions in and fry slowly over low heat.
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Fry until golden brown and set aside.
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After the meat is cooked, cut into small pieces and set aside.
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Add a little oil left over from frying the onions in the pot, then pour the meat into the pot and stir-fry over low heat until the surface of the meat is golden brown.
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Pour the minced ginger into the pot and stir-fry until fragrant, then add the mushrooms into the pot and stir-fry evenly.
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Add a little salt, soy sauce, sugar, and star anise to taste.
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Pour in an appropriate amount of hot water, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes.
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Collect the juice and set aside.
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Cut the cucumber into thin slices and set aside.
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Put a layer of plastic wrap on the bamboo curtain, then spread the rice evenly on it, and press it slightly to flatten it.
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First sprinkle a little fried chopped onion on the rice, and then put some mushroom braised pork on it.
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Roll up the rice and close it to make a round shape.
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Wrap the rice balls with cucumber slices, then sprinkle with a little shredded seaweed.
