Braised Pork Rice (滷肉飯)
Slowly braised chopped pork belly with sugar and spices. Top on a bowl of rice.
Equipment
- Sauce pan
Ingredients
- 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
Seasoning
- 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
Spices
- 1/4 tsp Five spices
- 1 Star anise
Instructions
- 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 :)
