Braised Pork Rice
It is an authantic Taiwanese dish(卤肉饭)!
Good food really do come to those who wait. Let all flavors explode in your mouth!
- 1.5 lbs Pork Belly
- 3 Shallot
- 4 tbsp. Cooking Wine
- 3 tbsp. Soy Sauce
- 2 tsp. Sugar
Marinate Pork Belly
Cut the pork belly into the size of a pinky finger as below picture.
Add 2 tbsp. of soy sauce, 2 tbsp. of cooking wine and 1 tsp. of sugar to marinate the pork for 12 hours or overnight.
*Tip: Soy sauce can make the meat even more tender overnight. Also, the longer the marination time the more fragrant the meat will be.
Shred 3 shallots at first. Cut every slice as the same uniform thickness as possible.
Use a wok, turn on the heat to high.
Once the wok is warm, add vegetable oil or any other kinds of oil then turn down the heat to low quickly.
Add shredded shallots.
*Note: The oil should be able to cover the top of shallots. If it can not, add more oil then.
Now just keep frying the shallots until it turns to nice golden brown. And please keep in mind to keep low to medium heat for the whole time, because the shallots are very easy to burn.
About 20 to 25 minutes later, the shallots are done. Pour into a strainer to filter out oil.
Once they're cool down a bit, they will be crispy.
(Boil a pot of water for later on)
(You can use the same wok, or like what I did, use a pot.)
Turn on the heat to high, add about half tablespoon of the filtered oil and the marinated pork. Keep frying until the pork gets smaller and turns to golden brown.
Then add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce and 1 teaspoon of sugar, stir for few seconds. After that, add the crispy shallots.
Fry for few seconds, pour the hot water into the pot to cover the top of all ingredients.
Turn down the heat to low and cover the pot. It needs about 1 and half hour for slow cooking.
Prepare Side Dish
When the pork is almost done, let’s prepare some side dishes for it.
I have 2 baby bok choy, put them into the boiling water for 20 to 30 seconds then take them out. You can add some salt to preserve the green color of vegetables.
Crack 1 egg into a bowl. Go back to the boiling water, use a spoon to stir the water for few seconds. Pour the egg and let it sit for 1 minute to get a runny egg.