Braised pork rice

Overview

How to cook Braised pork rice at home

Tags

• staple food
• home cooking
• taiwanese food
• aniseed
• cinnamon
• egg
• five-flowered pork belly with skin
• garlic
• light soy sauce
• old soy sauce
• onions
• rock sugar
• vinegar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Preparation materials: one onion, chopped; 1kg of skinned five-flower buds, cut into finger-sized pieces; a few dried shiitake mushrooms, soaked; onion, ginger, garlic, pepper, aniseed, cinnamon; light soy sauce, dark soy sauce, rock sugar, salad oil, salt.

   

2. 2 Fry the onions in the oil pan until crispy. Set aside the oil. Blanch the pork belly in boiling water, remove and drain. Set aside.

   

3. 3 In another pot, pour the onion oil into the pot, heat it up, add rock sugar and stir-fry until it turns into sugar-colored bubbles. Pour in the pork belly and stir-fry quickly; when the pork belly is coated with sugar color, add onion, ginger, garlic, light soy sauce, a little dark soy sauce, vinegar, pepper, aniseed, and cinnamon. Wrap them in a gauze bag and put them into the pot together. Add water level with the meat and bring to a boil over high heat. Turn to low heat and simmer.

   

4. 4 If you like eggs, you can put in the hard-boiled eggs and simmer for about 2 hours. When the meat is soft and glutinous, add salt to reduce the soup and it is ready to serve

   

5. 5 Once the finished product is out of the pan, serve with rice and vegetables