Chinese
Chinese - Rice and Congee
Braised Pork Rice
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 400g pork belly, cut into cubes
- • 2 cups cooked jasmine rice
- • 2 hard-boiled eggs, peeled
- • 3 slices ginger
- • 3 shallots, sliced
- • 2 tbsp dark soy sauce
- • 2 tbsp light soy sauce
- • 1 tbsp Shaoxing wine
- • 1 tsp five-spice powder
Preparation Steps
1
Phase 1
Dry-fry the pork belly in a pot until golden and much of the fat renders.
2
Phase 2
Add the shallots and ginger, cooking 2 minutes until fragrant.
3
Phase 3
Add the soy sauces, wine, five-spice, and 3 cups water; bring to a boil.
4
Phase 4
Add the eggs, cover, and simmer 45 minutes until the pork is tender.
5
Phase 5
Uncover and reduce the sauce over medium heat until glossy.
6
Phase 6
Spoon the pork, eggs, and sauce over steamed rice.