Pink, glutinous and fragrant---Ci Ji Roasted Pork
Overview
Also known as arrowroot, swallowtail, and white chestnut, it is a perennial aquatic herbaceous plant. It looks like taro but does not have as hairy skin as taro. It tastes like chestnut but not as sweet. It is very unique among all vegetables. If cooked together with vegetarian vegetables, wild rice will absorb the vegetable flavor and bitterness of other vegetables, making it extremely bitter and difficult to swallow. When cooked with meat, it becomes fragrant and delicious, very pink and smooth, so it is jokingly said that people dislike the poor and love the rich. The most classic and delicious Cigu is Braised Pork with Cigu. After taking a bite of Cigu, which is filled with rich soup and meaty aroma, you will feel the glutinous texture mixed with the pleasant aroma. It is delicious and goes well with rice. It is two big bowls, and you will not throw away the bowl until you can't stand upright.
Tags
Ingredients
Steps
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Peel off the skin of the wild rice and set aside.
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Blanch the pork belly in a pot of boiling water for 30 seconds, remove and drain.
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Heat a proper amount of oil in a pot until it is 70% hot, add green onion slices, ginger slices, and star anise and sauté until fragrant. Pour in pork belly cubes and rock sugar and stir-fry for a while.
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Pour in the beer and bring to a boil over high heat.
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Transfer to a casserole and add cooking wine, dark soy sauce, and light soy sauce.
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Add the wild rice and simmer over low heat for 40 minutes.
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Add a little salt and turn to high heat to reduce the juice.
