How to make Braised Pork Rice: The braised pork in Braised Pork Rice is fat but not greasy, sweet and salty, and full of aroma. Paired with white rice, it is full of aroma.

Below is the recipe of Braised Pork Rice that I shared, let’s take a look.

Braised Pork Rice Recipe 1 Ingredients Pork belly, shallots, boiled eggs, green cabbage hearts, dried mushrooms, dried shrimps, minced ginger, minced garlic, light soy sauce, dark soy sauce, star anise, cooking wine, rock sugar, allspice, pepper, salt.

Method: 1. Wash the purchased pork belly and blanch it to remove the blood foam. When blanching, you can cut it into several large sections for easy operation. The blanched pork belly should be cut into small dices and cut into smaller pieces, and then set aside for later use.

2. Wash the prepared onions or shallots with clean water and chop them into pieces for later use.

3. Prepare a few hard-boiled eggs, then put them into the marinade and cook them together to make braised eggs.

4. Pour an appropriate amount of oil into the wok, sauté the minced ginger and garlic first, then add the chopped onion and continue to sauté until golden.

At this time, pour in the diced pork belly and stir-fry until the meat turns white, then add light soy sauce, dark soy sauce, star anise, cooking wine, five-spice powder, rock sugar, and pepper, and stir-fry evenly.

5. Add an appropriate amount of warm water, not too much, just enough to cover the pork belly by 1-2cm, and stir-fry over high heat.

6. When the soup boils, pour all the ingredients into the casserole, turn to low heat and simmer.

As a reminder, don’t forget to add the hard-boiled eggs and simmer for 1-2 hours.

7. Finally, add the rice, top with the braised meat sauce, then top with cooked green vegetable leaves and cut braised eggs, and you are ready to eat.

In order to prevent greasiness, it is best to prepare a plate of green vegetables to eat with it.

Tips: 1. Cut off both ends of the shallot, then peel off the skin and cut into slices.

2. Dip the shallot slices into a layer of cornstarch.

3. Then put it into the oil pan and fry until crispy. When the oil temperature is 50% hot, add the shallot slices.

4. When the shallot slices gradually float and turn slightly yellow, quickly remove them and drain the oil, spread them flat on paper towels to absorb the oil and let them cool.

5. Put the cooled shallot crisps into a plastic bag and crush them with a rolling pin.

6. When making braised gravy, the shallot crisps are put into the pot together with the seasonings.

Braised Pork Rice Method 2 Ingredients: 500 grams of pork belly, brine (star anise, cloves, Sichuan peppercorns, peppers, bay leaves, tangerine peel, kaempferol, ginger slices, green onion segments, rice wine, rock sugar, dark soy sauce), green beans.

Method: 1. Wash the pork belly, cut into 1 cm thick pieces, and season with ginger slices, distiller's grain juice and dark soy sauce for 20 minutes.

2. Heat the oil in the pan, put the meat into the skin and fry until brown and take it out.

3. Use brine to marinate the dumplings (use chopsticks to pinch the skin until it becomes tender) so that it is fat but not greasy.

Soak in brine for 20 minutes and take out.

4. Serve the rice in a bowl, put the braised pork on top, and then put the vegetables on top. Any vegetables can be used, or even better, add some kimchi.

Braised pork rice recipe: 3 ingredients: 200g rice, 300g pork belly, 100g green vegetables, 1 egg, 1 onion, appropriate amount of ginger and garlic, 2 star anise, 1 tablespoon cooking wine, appropriate amount of rock sugar, 2 tablespoons soy sauce, 1 tablespoon salt,

Moderate amount of starch.

Method 1. Cook the rice and set aside for later use. Special reminder: when steaming rice, the ratio of water to rice is 1:1. After the rice is steamed, do not rush to scoop it out. Keep it warm in the rice cooker. Serve the rice after the braised pork is ready.

Pour the gravy over it and eat immediately.

Boil the eggs and remove the shells, put them into a soup pot, add marinade juice, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.

2. Take a small onion, cut off both ends with a knife, peel off the outer dry skin, and then cut into thin small onion rings.

Add starch to the cut small onion rings, spread them evenly with your hands, and break up the small onion rings.

Put an appropriate amount of oil in the pot, and when it is 50% hot, put the onion rings in. When the onions turn slightly yellow, quickly remove them and drain the oil, then spread them flat on a kitchen towel to fully absorb the oil and let them cool.

Put the shallot cake into a sealed bag and roll it into crumbs with a rolling pin.

3. Wash the pork belly, cut it into large cubes of about 5cm with the skin on, blanch it in boiling water to remove the blood foam, take it out, rinse it with cold water, drain the water, cut it into 0.5cm cubes with the skin on and set aside; ginger

, wash and chop the garlic; add a little lard in the wok, heat it over medium heat, add the chopped ginger and garlic and saute until fragrant.