Braised Pork Rice

Braised Pork Rice is Taiwan’s signature dish. You can add a sunny side up egg or stewed/tea eggs on top. (Recipe provided by Jasmine L)

Cooking ingredients
1kg pork, chopped into 5mm square chunks. Pork belly is the best which contains more fat, but if you prefer to have a more healthy dish, less fatty parts of the pork also can do
– 100ml soy sauce, 50ml dark soy sauce (optional – dark soy sauce mainly help get colour on the meat)
– 20g rock sugar or any type of sugar
– 1 onion, finely chopped
– 3-4 shallots, finely chopped
– 2 star anise
– 5g five spice powder
– 2 garlic, finely chopped
– 50ml rice wine

The method

1. add some oil to a frying pan, stir fir onion, shallot and garlic till a bit brown
2. add pork chunks, if not much fat on the meat then you can use a little lard to avoid the meat get too dry
3. when water gone from the meat and it’s browned, add sugar, aniseed, 5 spice and rice wine
7. cover and steam the food for about 5 minutes, turn the heat to medium
8. add some hot water until just covering the food
9. slow cook for 20mins, then it’s ready to serve with rice.

You can add more sugar or soy sauce or even anything your taste.

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