Skip to content Skip to sidebar Skip to footer
Home / braised / pork / recipe / rice

Braised Pork Rice Recipe

Post a Comment
Table of Contents [Show]

Braised Pork Rice at Eat 3 Bowls Burpple
Braised Pork Rice at Eat 3 Bowls Burpple from www.burpple.com

Description

Braised Pork Rice is a classic Taiwanese dish that is loved by many. It is a comforting and hearty meal that features tender pieces of pork that are braised in a savory sauce and served over a bed of steaming white rice. The dish is simple to make, but it requires patience and a bit of time to achieve the perfect result. In this recipe, we will show you how to make this delicious dish in your own kitchen.

Prep Time

The prep time for this recipe is around 15 minutes. This includes washing and cutting the pork, slicing the garlic and ginger, and measuring out the ingredients.

Cook Time

The cook time for this recipe is around 1 hour and 30 minutes. This includes the time it takes to cook the pork and the time it takes to reduce the sauce.

Ingredients

For the pork:
  • 2 pounds pork belly, skin-on and boneless
  • 1 tablespoon oil
  • 4 cloves garlic, sliced
  • 1 inch piece of ginger, sliced
  • 1/2 cup soy sauce
  • 1/2 cup Shaoxing wine
  • 1/2 cup brown sugar
  • 1/2 cup water
For the rice:
  • 2 cups white rice
  • 3 cups water

Equipment

  • A large pot or Dutch oven
  • A rice cooker or pot to cook rice
  • A cutting board and knife
  • A measuring cup and spoons

Method

1. Rinse the pork belly under cold water and pat dry with paper towels. Cut the pork belly into 2-inch pieces. 2. Heat oil in a large pot or Dutch oven over medium-high heat. Add the pork belly and cook until browned on all sides, about 5 minutes. 3. Add the garlic and ginger to the pot and cook for 1 minute until fragrant. 4. In a mixing bowl, whisk together soy sauce, Shaoxing wine, brown sugar, and water. Pour the mixture over the pork belly and bring to a boil. 5. Reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes, or until the pork is tender and the sauce has thickened. 6. While the pork is cooking, rinse the rice in cold water until the water runs clear. Add rice and water to a rice cooker or pot and cook according to the manufacturer's instructions. 7. Once the pork is done, remove it from the pot and set aside. Allow the sauce to cool for a few minutes until the fat rises to the top. Skim off the fat and discard. 8. Return the pork to the pot and heat over medium heat until the sauce thickens and coats the pork. 9. Serve the braised pork over a bed of steaming white rice.

Notes

- You can use pork shoulder or pork butt instead of pork belly if you prefer. - You can also add hard-boiled eggs to the pot during the last 30 minutes of cooking for an extra flavor boost. - Leftover braised pork can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.

Nutrition Info

This recipe yields 6 servings. Each serving contains approximately:
  • Calories: 714
  • Carbohydrates: 57g
  • Protein: 22g
  • Fat: 42g
  • Saturated Fat: 15g
  • Cholesterol: 81mg
  • Sodium: 1276mg
  • Potassium: 338mg
  • Fiber: 1g
  • Sugar: 18g

Recipe Tips

- Be sure to use a pot or Dutch oven that is large enough to comfortably fit all of the pork and sauce. - If the sauce is too thin, you can thicken it by simmering it over medium heat for a few minutes until it reduces to your desired consistency. - To make this recipe gluten-free, use tamari instead of soy sauce.

Post a Comment for "Braised Pork Rice Recipe"