When comes to braised pork 滷肉 (or chicken), it is extremely hard for me to say no. Especially with a bowl of steaming hot white rice.
In fact if I was forced to choose any thing to go with rice, braised pork would be my definite choice. Second would be claypot fish or Japanese style Mapo tofu. Or maybe tofu with minced pork and salted fish. Oh wait, maybe Mapo eggplant? Oh well~ this is rather hard. Anyway, braised pork would be my first choice for sure! Is it though? Oh shoot!
Today we are going to share with you our version of braised pork rice. A method that I learnt from my mom but with some tweaks. What kind of tweaks you might wonder? Well, my mom prefers her version of braised pork in a big bite size piece. She said it looks much more presentable and delicious. However, by doing so it would require a lot of braising time to ensure the pork belly is tender enough. Being a lazy and slight rebellious son, I decided to chop the pork belly to small pieces to speed up the braising process. A method that some might say is a total ripped off from the Taiwanese braise pork rice.
Besides from saving time, braising smaller cut of pork belly would further help flavouring the gravy. While braising the pork belly, the fat and juice would be rendered out from the meat. Mixing with seasoning and we have the gravy. By cutting the pork belly into smaller piece, it helps speeding up the rendering process hence flavouring the gravy in shorter time. The longer the braising, the tastier the braised pork.
There is nothing wrong with braising pork in big piece especially if you are making dinner for a big crowd with multiple other dishes. It would be much presentable surely. However, when cooking in smaller portion or when time is a big concern, we still think our method is the way to go.
Braised Pork Rice (滷肉飯)
- Sauce pan
- 200 g Pork belly
- 50 g Shallots
- 2 cloves Garlic
- 1/2 inch Ginger
- 3 Shiitake mushrooms
- 2 Hard boiled eggs
- Rice for 2 persons
- 1 tbsp Rock sugar
- 1 tbsp Soy sauce
- 2 tsp Dark soy sauce
- 1 tbsp Shaoxing wine (or cooking wine)
- 1 cup Shiitake mushroom water
- Dash of ground white pepper
- 1/4 tsp Five spices
- 1 Star anise
- Rinse the pork belly and cut them into small chunks.
- Dice the garlic and ginger.
- Do the same for the shallot as well.
- Hydrate the shiitake mushrooms with about a cup of water. Then chop them into tiny pieces. Keep the shiitake water for later use.
- Preparing the spices and rock sugar in a bowl. To make the sauce, we mix soy sauce, dark soy sauce, and shaoxing wine into the mushroom water.
- Time to cook! Add one tablespoon of cooking oil in a sauce pan, fry the garlic and ginger until fragrant.
- Add shallot in and continue to fry them until golden brown.
- Now is time to add the pork belly and shiitake mushrooms in. Continue to stir fry.
- When the pork is no longer pink in colour, add the sauce that we prepare, spices, and rock sugar in. Switch the heat to medium high and let it boil.
- Once boiled, add hard boiled egg in. Turn the heat to medium low annd cover it with lid. Let it simmer for at least an hour. Be sure to add some water if it gets too dry.
- After an hour, the pork belly would be tender enough and the gravy would be thicken. Continue cooking if you want more flavour on your gravy but an hour should be enough.
- Serve some white rice in a nice bowl, cover it with the braised pork belly, and top it with braised egg and some spring onion. We are done! enjoy your braised pork belly rice 🙂