Braised Pork Rice

Braised Pork Rice

Serves 4

Boil a medium pot of water and blanch the diced pork belly for 2 minutes. Drain and set aside.

Heat the oil in a pan over low heat and add the sugar. Cook the sugar until it starts to melt and then add the onion. Turn up the heat to medium high and stir-fry the onions for a minute. Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water. Stir and mix.

Once boiling, add the spice packet and hardboiled eggs, then turn the heat to the lowest setting. Simmer for 1½ hours, stirring occasionally to prevent sticking.

To Serve

To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5 minutes. Serve over steamed white rice.


Chef’s Tip: Be patient and check frequently to prevent sauce from drying out or burning the food. You can create your own spice packet by tying herbs of your choice into a cheesecloth.

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