Taiwanese Braised Pork Rice
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Instructions
Ingredients
1
Peel shallots, grind into coarse particles, fry in oil over low heat until golden brown, then remove and cool to make red onion crisp
0:16
2
Put unpeeled pork belly and pork skin into cold water, add rice wine, bring to a boil, skim off foam, and simmer for 20 minutes
0:39
3
Cut the cooked pork belly into strips thicker than chopsticks; shred the pork skin or leave it whole
0:50
4
Mix 60g Jinlan soy sauce and 30g Jinlan oil paste to make the braising sauce
0:59
5
Heat an empty pan, add pork belly and stir until some fat renders, then add red onion crisp and stir until fragrant
1:13
6
Add 40g cane rock sugar, stir until melted, then pour in the prepared sauce
1:21
7
Pour in the pork broth (or substitute), transfer to a pot, simmer over low heat for 2 hours, or pressure cook for 15 minutes
1:35
8
Add the pork skin and eggs, continue simmering for another 2 hours, stirring occasionally to prevent sticking
1:41
9
Spoon the braised pork with sauce over steamed rice to enjoy
1:52
