Braised Pork Rice
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Instructions
Ingredients
1
Select high-quality pork belly, dried shallots, and optional pork skin for better texture
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2
Do not cut the pork belly, place into a cold water pot, add pork skin if using
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3
Bring to a boil then simmer for 30-40 minutes until pork and skin are fully cooked
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4
Remove the cooked pork and skin, cut into chopstick-thick strips
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5
Add no oil to the pot, fry the pork strips until color changes, remove the strips and reserve the rendered lard
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6
Chop the dried shallots and add to the reserved lard
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7
Fry over low heat until shallots turn dark brown
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8
Pour out half of the fried scallion oil for later use
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9
Return the pork strips and skin to the pot, add scallions, ginger, star anise, cassia bark, bay leaves and rock sugar to season
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10
Add low-sodium soy sauce to avoid bitterness after long cooking
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11
Add Lee Kum Kee Old Village oyster sauce for rich umami and sweetness
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12
Stir fry until seasonings evenly coat the pork strips
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13
Add pork bone broth or hot water, simmer over low heat
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14
Simmer for two hours until pork gelatin melts into soup, fat melts in mouth and lean meat is tender and not dry
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