Sad and Ecstasy Braised Pork Rice - Rossella's Private Chef Recipe 1
Overview
This time last year, I started preparing for the opening of Private Kitchen. I still remember the expectations and frustrations I felt when I opened the restaurant. I had been cooking for many years, and only a few tasters came and went from my family, so I was not very confident that I could conquer everyone's taste buds. I was extremely scared at one time. Fortunately, you didn’t notice it~O(∩_∩)O Ha! As the orders increased every day, I gradually became convinced that I am indeed very talented in cooking! ! (Look! This is a typical contradictory complex of inferiority and arrogance) At that time, I got up at 6 o'clock every morning to buy vegetables, washed them and cut them. At 8 o'clock, I took the Carrefour shuttle bus to buy pork belly and chicken legs. The diligent days lasted until a month before the New Year. Prices soared. Carrefour's premium pork belly rose from 17.5 yuan/catty to 27.5 yuan/catty. Vegetables also increased in various ways. According to calculations, the cost already exceeded the selling price of each meal. I had no choice but to give up and practice in seclusion to prepare for the yoga teacher training in February. In fact, many people around me didn't believe that my costs were so high. Then I showed them the receipts from the supermarket every day. After reading them, they asked in shock, why do you use such good materials? You can also buy pork from the wholesale market, the price is at least half as much. I said the meat there didn't taste good, but they didn't take it seriously, so I couldn't say more. Neighbors in our community often ask, why is your stewed meat so delicious? When I walk to the third floor, I can smell the aroma of the meat from your sixth floor. Why can't we stew it well? Do you have any secrets? Some people who are more mature ask bluntly, "Have you put poppy shells in it?" Why do I always want to eat? Well, I took this neighbor's question as a compliment on my cooking skills. I think the biggest secret is to be willing to spend money and buy better meat! I have always believed in a saying, you get what you pay for. Just because you can't taste the difference doesn't mean there's no difference, and it doesn't mean that everyone can't taste good or bad like you. This is why some stores are busy while others are sparse. Cooking skills are very important, but raw materials are equally important. Okay~ Back to today’s private dish recipe, Braised Pork Rice. This was the original flagship product with a very high click-through rate. Only Teriyaki Chicken Leg Rice can compete with it. I’ll talk about Teriyaki Chicken Leg Rice next time.
Tags
Ingredients
Steps
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As for the scallion oil prepared in advance, Taiwanese braised pork rice uses red onions to boil the scallion oil, and the simmered scallion oil residue can be mixed with the rice, it is delicious! But red onions are rare here, so I made a modification and used scallions and spring onions to boil scallion oil instead. The cooked oil has a light onion aroma, which is very refreshing, but also enhances the taste! Preparation of scallion oil: Pour oil into the pot, cut the scallions into sections, add cold oil to the pot, simmer over low heat until the scallions change color, turn off the heat, let the oil cool, filter out and set aside.
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First, blanch the whole pork belly in water, wash away the foam, blood, water and other dirt, and cut into small pieces with a side length of 1cm for later use. Boil the eggs, remove the shells, and cut a few times with a knife, set aside. Add base oil (cooked scallion oil) to the pot, heat for 8 minutes, stir-fry the meat, add two spoons of cooking wine, half a spoon of fish sauce, 4 spoons of light soy sauce, half a spoon of dark soy sauce, and two tablespoons of sugar. Stir well and then pour in boiling water. Add the eggs. The amount of boiling water should cover all the ingredients. Add in the star anise, cinnamon bark, bay leaves, and fermented bean curd. After high heat, turn to low heat and simmer.
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Simmer over low heat for one hour. Add a little salt to taste when the juice is collected, but light soy sauce and fermented bean curd contain salt, so the final amount of salt depends on your taste.
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The length of time it takes to collect the juice determines the finished product. One kind has more juice, and the color of the meat is not bright, but it goes well with rice. The other kind has less juice and the sauce is coated on the meat, which is delicious. According to feedback from the public, if you want a juicier dish that is better mixed with rice, then turn on high heat for 10 minutes to reduce the juice slightly.
