How to make braised pork rice
Braised pork rice is the most common common people’s food in Taiwan. It is so common that it can be said that braised pork rice is a must-have in any inhabited area. People in the north call it "braised pork rice", while people in the south call it "braised pork rice". In fact, the only difference between the two methods is the meat. The braised pork rice uses five layers of diced pork, while the braised pork rice uses minced pork. Taiwan's braised pork rice marinade is generally used continuously, but the main ingredients are constantly added. The older the marinade is, the more fragrant it becomes and the taste is particularly strong. ?
It is not difficult to make braised pork rice with an authentic Taiwanese taste. As long as you master a few little secrets of adding flavor, you can have a similar flavor. Choose large local pork with moderate fatness and leanness, or choose pork front legs with less oil, stir fry until fragrant, and force out the oil; then add finely chopped diced mushrooms and shallots and simmer over low heat for a long time until the marinade is finished. It has an extremely tender and lingering flavor with the dried meat. In order to reduce the greasiness of Taiwanese braised pork rice, some diced radish and pickled vegetables are often added, which is really delicious.
Ingredients
Main ingredients
Pork
200 grams
Shiitake mushrooms
3 flower
Red onion
50g
Egg
1 piece
Rape
50g
Rice
400g
Accessories
Soy sauce
Appropriate amount
Rice wine
An appropriate amount
Five-spice powder
An appropriate amount
Garlic cloves
An appropriate amount
Rock sugar
An appropriate amount
Oil
An appropriate amount
Salt
An appropriate amount
Sesame oil
Appropriate amount
Steps
Wash the meat, first cut it crosswise into sections of about 3 cm, then cut it vertically into strips about 1 cm wide with skin Small pork
2. Add a little oil to the pot, put the diced meat into it, and fry slowly until all the oil is forced out
3. Soak the mushrooms and dice them , dice onions and dice garlic cloves. Set aside
4. Fry the diced meat until it turns into a slightly browned color as shown above, indicating that all the oil has been fried
5. Add in diced mushrooms, diced onions, Saute minced garlic together until fragrant. Cook in a small amount of rice wine or Huadiao
6. Add rock sugar and continue frying
7. Add June fresh soy sauce. It would be better if you have Taiwanese soy sauce paste
8. Sprinkle in an appropriate amount of five-spice powder and stir-fry again. At this time, you can smell the strong aroma of sauce and meat
9. Add appropriate amount of water, bring to a boil and simmer slowly over low heat. At this time, you can add the boiled eggs and braise them together
10. Before the stewed meat is cooked, boil water, add sesame oil, appropriate amount of salt, and blanch the rapeseed
11. In about 2 hours, the braised pork is cooked. Now cover it with rice, pour some marinated sauce, add eggs, add some homemade pickled radish and you're done
Tips
The fusion of diced mushrooms, shallots, rock sugar, and five-spice powder, and a bowl of good grainy and sweet rice are all the enhancements to the Braised Pork Rice. As long as you master these few tips, you can easily create a Taiwanese braised pork rice that you will never tire of eating
Preparing the marinade. When making red brine, do not add soy sauce, it is better to use all sugar. Attached is the production of sugar color: 200g, 500g, 1000g water. Put rapeseed oil and rock sugar in the pot together. When the rock sugar is boiled, brown foam will float on the oil surface. Add water and bring to a boil. Set aside. Just add the appropriate amount when marinating!
Red marinade
Ingredients
20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of kaempferol, 20 grams of pepper, fennel 15 grams, 20 grams of bay leaves, 20 grams of galangal, 5 grass fruits, 15 grams of licorice, 100 grams of dried red pepper, 150 grams of chives, 150 grams of ginger, 250 grams of sugar, 1000 grams of rice wine, 500 grams of high-quality soy sauce , 50 grams of sugar, 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of MSG, and 12 kilograms of bone broth.
Preparation method
① Crack the grass fruit with a knife, break the cinnamon into small pieces with the back of the knife, cut the licorice into thick slices, tie the chives into knots, and pat the ginger loose with a knife. Cut dried chilies into sections.
②Put star anise, cinnamon, tangerine peel, cloves, kaempferol, pepper, fennel, bay leaf, grass fruit, galangal, licorice, and dried red pepper into a spice bag, and tie the bag tightly.
③Put the spice bag, onion knots, ginger cubes, sugar, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone broth into the brine pot and mix thoroughly.
Yellow marinade
Ingredients
150 grams of yellow gardenia, 100 grams of bay leaves, 50 grams of kaempferol, 25 grams of pepper, 50 grams of galangal, sand 25g kernels, 150g fried garlic kernels, 150g fried fresh orange peel, 150g celery, 150g ginger, 1 bottle of satay sauce, 1000g rice wine, 250g cooked rapeseed oil, 150g oil curry, MSG 200 grams, 230 grams of refined salt, 12 kilograms of bone broth.
Preparation method
①Crack the yellow gardenia with a knife, tie the celery into knots, and pat the ginger loose with a knife.
②Put yellow gardenia, bay leaves, kaempferol, pepper, galangal, amomum villosum, fried garlic kernels, and fried fresh orange peel into a spice bag, and tie the bag tightly.
③Put the spice bag, celery knots, ginger pieces, satay sauce, rice wine, hot rapeseed oil, oil curry, refined salt, and bone broth into the brine pot, and mix well.
White marinade
Ingredients
60 grams of star anise, 50 grams of kaempferol, 25 grams of pepper, 25 grams of white cardamom, 50 grams of tangerine peel, 50 grams of bay leaves , 25 grams of Angelica dahurica, 150 grams of chives, 150 grams of ginger, 1000 grams of water wine, 1000 grams of white soy sauce, 120 grams of refined salt, 100 grams of MSG, and 12 kilograms of bone broth.
Preparation method
①Tie the chives into knots and pat the ginger loose with a knife. Put star anise, kaempferol, Sichuan peppercorns, white cardamom, tangerine peel, bay leaves, and Angelica dahurica into a spice bag, and tie the bag tightly.
②Put the spice bag, green onion knots, ginger cubes, water wine, white soy sauce, refined salt, monosodium glutamate and bone broth into the brine pot and mix well. This recipe is suitable for marinating 10 to 12 kilograms of fresh raw materials (families can reduce the amount of seasonings in proportion).
Three tips for preparing marinade
1. The amount of spices, salt and soy sauce should be appropriate: too many spices will make the finished dish strong in medicinal taste and dark in color; too little spices will make the finished dish Not enough fragrance. If there is too much salt, the finished dish will not only taste "salty", but it will also become tight and shriveled; if there is too little salt, the delicious flavor of the finished dish will not be outstanding. Too much soy sauce will make the finished product dark and ugly; too little soy sauce will not taste delicious enough.
2. Selection of raw materials: It is not suitable to use soy sauce or other colored condiments in yellow marinade and white marinade, and do not use spices that are easy to fade.
3. The marinade should not be boiled in advance: the marinade should be prepared and used immediately. This can avoid the aromatic smell in the condiments from evaporating in vain, and can also save fuel and time.
Preservation of marinade
The following points should be paid attention to: 1. Skim off floating oil and foam. The oil and scum of the marinade should be skimmed off frequently, and the residue should be filtered frequently. 2. Heat and disinfect regularly. Boil and sterilize once a day in the morning and evening in summer and autumn. Boil and sterilize once a day or every other day in spring and winter. The boiled marinade should be placed in a sterilized container. 3. The container must be pottery or white enamel. Never use iron, tin, aluminum, copper and other metal vessels, otherwise the salt and other substances in the marinade will react chemically with the metal, causing the marinade to change color and taste, or even deteriorate and become unusable. 4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dust-proof place with a gauze cover to prevent flies and other insects from falling into the marinade. 5. Addition of raw materials. Spice bags should generally be replaced after only two uses. Other seasonings should be added every time the raw materials are marinated.
Selection of brine pot
It is best to use a cast iron pot. If there are not too many raw materials to be brine, it is better to choose a casserole. The thick walls of these two pots have poor thermal conductivity and the soup is not easy to evaporate. Food is less susceptible to chemical changes with this pot. It is not advisable to use copper or aluminum pots, because the pot has strong thermal conductivity and the soup will evaporate quickly. Copper pots are also prone to chemical reactions with the salt in the marinade, which affects the color, taste, and hygienic quality of the finished product.
Must grasp the firepower. Generally, medium-low or low heat is used to keep the soup in a small or slightly open state. Do not use high heat, otherwise, the soup will boil and continuously splash on the wall of the pot, forming a film, and finally coking and falling into the marinade, turning into black carbon powder, some of which will adhere to the raw materials, affecting the finished product and marinade. color and taste. When braised over high heat, the raw materials will not easily become soft and rotten, and the marinade will be severely reduced due to rapid gasification.
It is necessary to grasp the maturity of raw materials. When marinating raw materials, regardless of their tender texture and maturity time, their maturity should be taken out of the pot or removed from the fire when or before softening.
The identification method is: pinch the marinated raw materials with your hands. If it feels very hard, it means that the heat has not reached; if it breaks into pieces when you pinch it, it means it has been overcooked (it belongs to the rotten stage); It is soft, slightly elastic, and not broken, indicating that the heat is just right, that is, the softening stage.