Braised pork with glutinous rice
By AdeliaMurphy
Wash the main ingredients and place them on slow fire to roast the skin. After the skin surface has formed even small bubbles, scrape and wash again, add water and boil until medium cooked, and cut into 10cm meat cubes; place the meat cubes in the stock, add seasonings and spices, simmer *, remove, carve on the meat skins, place the meat in a steaming bowl, add chicken juice, red ginseng, glutinous rice, rock sugar, and refined salt, put them into the cage, steam, and buckle them in the container; Place another wok over medium heat, add ginseng juice, wolfberry, and rice mushroom, stir fry, make a large and second-rate sauce, sprinkle the sauce on the meat, pour a little chicken oil, sterilize and seal.
Recipe Recommendations
- glutinous rice 20 grams
- red ginseng ３ grams
- Radix aucklandiae appropriate amount
- clove appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- fennel appropriate amount
Steps for Braised pork with glutinous rice
1
Cut large pieces of pork belly into squares, use an iron fork to put them on low heat to scorch and foam the skin. Note that the heat should be evenly spread and the skin should not be burnt. After that, remove the meat and place it in a basin filled with rice washing water to soak for 20 minutes. After the meat skin is soft, use a knife to scrape the meat skin clean. Then use warm water at 60, warm water at 40 and cold water to wash the cooked meat each time.2
The meat should be boiled for 30 minutes and simmered for another 60 minutes to taste. Add clear water to the pot, add green onion segments, ginger pieces, pepper and cooking wine, and then put the pork belly in and cook it over low heat for 30 minutes. At this time, the pork belly basically has no fishy smell.3
After the meat is cooked, it is put into a simple brine pot and simmered until it is delicious. The brine is prepared like this: pour fresh soup into a clean pot, then pour in the sugar color boiled with good rock sugar. Add salt, cooking wine, star anise, kaempina, cinnamon, cumin, pepper, and spring onion segments, ginger slices and special broth, mix well. Put the cooked meat into a brine pot, simmer slowly for 60 minutes until it is delicious, remove it and let it cool.4
Before steaming, you must first cut a cross knife on both sides of the pork belly. One side of the pork skin is about 0.1 cm deep and 3-5 cm wide; the other side is about 1 cm deep and the same width as the side of the pork skin. Both sides of the pork belly are cut with flower knives, firstly, for the pursuit of beauty, secondly, for easy entry into the back, and thirdly, it is convenient to clip when eating.5
Put the streaky pork in a bowl to shape, then pour in ginseng juice, brine juice and glutinous rice. After sending it to the steaming cabinet, turn on high heat and steam for 4 hours until the meat skin is soft and glutinous. Finally, buckle the meat in the bowl. On the plate, place peeled water hooves around it.6
There is another last step, which is pouring juice, which is also the difference between glutinous rice braised pork and other braised pork. First put the boiled rock sugar into a hot pan, hook in the water bean flour to form a thick sauce, then add the glutinous rice, wolfberry fruit and refined salt, pour a little clear oil before taking out the pan, stir well, and pour it on the pork belly on the plate. Serve.