Taiwanese Braised Pork Rice
Pork belly is parboiled, stir-fried, and braised for three hours, yielding a rich aroma.
Ingredients
Pork belly with skin (washed, cut into 2 cm long, 0.5 cm thick strips)
60500 g
Base oil
100 g
Pork belly rendered oil
100 g
Soy sauce (added in three batches)
2750 g
Boiling water
20500 g
Fried shallot segments
1800 g
MSG
650 g
Rock sugar
250 g
Dark soy sauce
350 g
Sweet rice fermented tofu (stirred until smooth)
350 g
Fragrant rice (steamed)
150 g
Seasonal vegetables
to taste
Instructions
1
Cut the pork belly
Wash 30 kg of pork belly with skin, cut into 2 cm long, 0.5 cm thick strips.
2
Stir-fry to release water
Add 100 g of base oil to a wok, heat over medium to about 30% hot, add the pork belly strips, stir-fry evenly for about 10 minutes until water is released, then pour into a bamboo basket and drain.
3
Render out the oil
Heat the wok, add the pork belly and stir-fry over medium heat for 10 minutes (do not fry too dry, otherwise it will affect the texture), remove the pork belly and set aside the rendered oil.
4
Stir-fry the pork belly
Add 100 g of the pork belly rendered oil to the wok, heat over medium to about 40% hot, add the pork belly, add 2750 g of soy sauce, and stir-fry over medium for about 10 minutes. Note: Be sure to add the soy sauce while stirring, divide the soy sauce into three equal portions and add them to the wok in three batches; after each addition of soy sauce, stir-fry for 3 minutes to allow the pork belly to fully absorb the soy sauce flavor.
5
Braise to absorb the flavors
Pour the pork belly into a stock pot, add 10 kg of boiling water, then add 1800 g of fried shallot segments, 650 g of MSG, 250 g of rock sugar, 350 g of dark soy sauce, and 350 g of sweet rice fermented tofu, stir well, and simmer over low heat for 3 hours. Note: When braising the pork belly, be sure to assign someone to stir it every 5 minutes, otherwise it may stick to the pot.
6
Cool the braised pork belly
After cooling, use a ladle to skim off the surface oil, pour the meat and broth together into a container, and place in the refrigerator to chill.
7
Final dish
Steam 100 g of the braised pork in a steamer over high heat for 5 minutes, and serve with 150 g of steamed fragrant rice and seasonal vegetables.
