Braised Pork Rice is a traditional snack in southern China. It is mainly pig pork, egg, vegetables, rice, etc., fat but not greasy, sweet and beautiful, fragrant.
Braised meat with thick and heavy, with a bowl of steaming unmracled white rice, and the soup of halogen absorbed every rice.
How To Make Braised Pork Rice? Today I’m going to make the Braised Pork Rice.
I ordered a take-out of braised pork rice the other day.
I’m very mad about that dish. Because it is too awful.
So I’m going to teach you how to make a delicious braised pork rice.
You will need pork belly and shallot.
Also some eggs and pakchoi.
The seasonings are very simple.
We need light soy sauce, sugar, and rice wine.
First let’s cut the pork belly.
Cut the pork into slices.
Each piece contains fat and lean meat.
How To Make Braised Pork Rice?
Then marinate the pork.
Add a spoonful of light soy sauce and a pinch of sugar.
Then add a spoonful of rice wine.
Mix it well.
It’s better to put the meat in the fridge and marinate overnight.
Because the salt in the soy sauce,
will make the meat texture more tender.
This is an unusual tip but it’s very useful.
Highly recommend you guys to try it.
Then shred the shallot against the grains.
Shallot has purplish red skin and looks like mini onion.
But the flavor is different from onions.
It has stronger scent.
Since we didn’t use too much seasonings to marinate the pork.
The shallot plays an important role in this dish.
Turn on the heat. Pour a little bit more oil into the pan.
Put in the shallot.
The shallot should submerge in the oil.
Turn to medium-low heat, be patient.
When you see the shallot turns golden.
Pour into a colander, filter the oil.
Keep the crispy shallot in the colander.
Pour some oil in the pan.
Now take out the pickled meat we made yesterday.
Just pretend it’s the one we just prepared.
Fry the meat.
Until it turns yellow and starts exuding oil.
When it turns brown.
Pour some rice wine.
Add soy sauce.
Sugar as well.
Then the crispy shallot.
Let the alcohol evaporates for a while, then pour the water inside.
The water should merge the meat.
Turn to low heat.
And cook for about 1 hour.
Now we prepare the side dishes.
Boil a pot of water, add some salt and oil.
When the water is boiling.
Put the pakchoi into it.
Cook for about 10-20 seconds.
And take it out.
Then, let’s make a poached egg.
Usually we use spiced egg.
But I prefer to eat soft-boiled egg.
Boil a pot of water. Turn to medium heat.
Use a spoon to stir.
You’ll see the eddy occurs.
Then, pour the egg into it.
Gently and slowly.
The albumen will wrap the yolk naturally.
The cooking time depends on you.
Drain off the water, and put the egg aside for later use.
Now let’s look at the pork.
Turn to high heat.
I cooked the pork for about 1.5 hours.