Braised Pork with Rice
By: WellBeing Team
Use PEARL RIVER BRIDGE(PRB) Superior Light Soy Sauce as a dipping sauce with your favourite Asian snacks or add it to stir-fries and marinades
Ingredients
- 500g pork belly, skin on & cut into 1–1.5cm cubes
- 1 tbsp cooking oil
- 3 slices ginger
- 3 cloves garlic, smashed
- 5–6 dried shiitake mushrooms, soaked & diced (reserve soaking liquid)
- 3 tbsp Pearl River Bridge Superior Light Soy Sauce
- 1 tbsp Pearl River Bridge Mushroom Flavoured Superior Dark Soy Sauce
- 3 tbsp Pearl River Bridge Shiwan Cooking Wine
- 1 tbsp Pearl River Bridge Crystal Sugar
- 1–2 whole star anise
- 1 small cinnamon stick
- 3–4 hard-boiled eggs, peeled
- Salt & white pepper, to taste
Method
- Heat a little oil in a deep pan or pot.
- Add the pork belly and cook slowly until lightly golden and some fat has rendered. Spoon off excess fat if necessary.
- Push the pork to the sides and add the ginger and garlic. Sauté until fragrant, then add the mushrooms and cook briefly.
- Stir in the light and dark soy sauces, cooking wine and sugar, followed by the star anise and cinnamon. Mix well so the pork is evenly coated.
- Pour in the reserved mushroom soaking liquid and enough hot water to cover. Add the hard-boiled eggs.
- Bring to a boil, then reduce to low heat and simmer gently for 1–1.5 hrs until the pork is tender.
- Remove the lid and simmer over medium heat until the sauce thickens and coats the pork.
- Season to taste with salt and white pepper, and serve hot with steamed rice.
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