Mushroom Braised Pork Rice
A classic, homestyle braised pork rice just like mom used to make.
Story
This classic braised pork rice brings back the comforting nostalgia of mom's home cooking. Rich, savory, and deeply satisfying, it is the ultimate bowl of comfort food.
Ingredients
lean pork belly
400 grams
dried shiitake mushrooms
100 grams
dried shallots
100 grams
ginger
5 grams
garlic
to taste
fried scallion crisps
to taste
star anise
1 gram
cassia bark
1 gram
bay leaves
1g
yu choy
3 stalks
salt
1g
oyster sauce
5g
dark soy sauce
15g
pepper powder
1g
red braising liquid
15g
Huadiao wine
15g
chicken powder
1g
rock sugar
1g
onion
shiitake mushroom
Instructions
1
Step 1
Main ingredients: 400g prime pork belly (the picture shows boiled pork belly ~ boiled over low heat for 20 minutes), 100g dried shiitake mushrooms (must be dried shiitake mushrooms for the aroma~), 100g shallots (must be the small onions shown in the picture~), 3 stalks of baby bok choy, an appropriate amount of crispy fried shallots (very important~ essential for making braised pork rice! Buy it at the supermarket!), (other ingredients and seasonings will be mentioned when used later~)
2
Step 2
Let's process the ingredients~ Dice the pork belly and soaked dried shiitake mushrooms. (Folks, please keep the water used for soaking the mushrooms, keep it~ it's very important! Keep about 50g). Cut the baby bok choy in half, blanch until cooked, and set aside. Slice 5g of ginger, smash an appropriate amount of garlic, slice the shallots, and boil the eggs until cooked, then set aside. Spices needed: 1g star anise, 1g cinnamon, 1g bay leaves. The picture shows the chopped vegetables~
3
Step 3
Time to stir-fry the diced meat~ Heat the wok, add a little oil, and stir-fry the meat until fragrant. Dish out and set aside.
4
Step 4
Stir-fry the spices~ Stir-fry the shallots, garlic, and ginger until fragrant with oil, adding the spices and crispy fried shallots.
5
Step 5
Pour the stir-fried spices into a soup stock bag, tie it up, and set aside. (The soup stock bag can also be replaced with a small piece of cheesecloth.)
6
Step 6
Heat oil in the wok, then pour in the diced pork belly and stir-fry, adding 5g oyster sauce, 15g dark soy sauce, 15g red braising liquid (go buy it at the supermarket, it's also essential for braised pork rice!), and 15g Hua Diao cooking wine. Let's wait a few seconds for the Hua Diao cooking wine to evaporate~ Ding, the shiitake mushroom water makes its appearance, add about 50g. Add the diced shiitake mushrooms, and pour in an appropriate amount of hot water until the meat is submerged.
7
Step 7
After the water boils, season with 1g each of salt, chicken powder, pepper, and rock sugar. Then put in the boiled eggs and the soup stock bag. Let them simmer slowly over low heat. For about 20 minutes, when the sauce is almost reduced, just pick out the soup stock bag and it's done~
8
Step 8
Pour the piping hot and fragrant braised pork over rice, and arrange the braised egg and baby bok choy on top.
