Taiwanese Oil-Free and Spice-Free Braised Pork Rice

I ate it in a famous restaurant in Taiwan that advocates the use of oil-free and spice-free cooking. It is my favorite restaurant during my trip to Taiwan! Braised pork rice is the signature of the restaurant. The name of the restaurant is: Gillian's Restaurant. The boss is a very craftsman-like chef. He buys vegetables, picks vegetables, cooks, serves dishes, arranges flowers, washes dishes, and receives customers all by himself.

When eating, the boss told me that his braised pork rice is the best in the world, hahaha, but it is really delicious! I don’t usually eat rice, but I asked him to give me another bowl!

In fact, that bowl of rice really didn’t have a strong taste, not salty, not too sweet, it was just a mouthful of fragrance! It’s really different from the braised pork rice we usually eat. The kind we usually eat feels like braised pork cut into small pieces

I asked him why his rice was so delicious without spices. He said it was because of the good ingredients. The rice used was Yilan Heya rice (produced once a year, basically not available), the pork used was the shoulder meat, pork belly, and mouth meat of black pigs, the soy sauce was the best soy sauce, and there was also the best rice wine and sugar. The original taste of good ingredients would be delicious enough.

I missed it very much after eating it. Although I can't use such good ingredients, I always feel that some methods can still be learned, such as relying on the fat of pork itself, cooking without oil, patiently slow cooking, and using rice wine instead of water, etc.

My husband liked it very much after making it~ He said it was very delicious. I recorded the recipe and shared it with everyone. I think it is very simple. Xiaobai can also make it, and it can also be made with an electric rice cooker!

When you cook, try to choose better ingredients. Rice is particularly important. I think authentic Wuchang rice and Thai fragrant rice are both fine.

Ingredients

500g Black Mountain Pork Belly

Light and dark soy sauce as needed

One and a half bottles of rice wine

20g sugar (you can use less if you don’t like sweetness)

A little salt

A little ginger and green onion

A pot of good rice (add a little water and a small spoonful of oil to the rice and cook it for a pot)

How to make Taiwanese style oil-free and spice-free braised pork rice

1. Recently, many people asked me to recommend rice wine. I recommend this one, which is specially made for braised pork rice.

2. Start processing the pork first. Soak the pork belly in water until there is no blood (soak for 30 minutes, and change the water 2-3 times until there is no blood). Then pour more cold water into the pot to blanch the pork. Put 3 bottle caps of cooking wine, ginger slices, and shallots into the pot, turn on the fire, and cook on high heat for 30 minutes.

Tips: Blanching the pork for a while can remove the fishy smell well, and cook the inside thoroughly, and a lot of foam will come out.

3. Then take out the pork and rinse it. Remember to rinse it with warm or hot water, otherwise the meat will tighten and affect the taste due to the cold and hot. Cut the pork fat out, cut it into small pieces, and place it separately. Cut the other meat into small pieces of braised meat on the cutting board. Cut another piece of ginger slices, about 10 slices.

4. Take an enamel pot or rice cooker, put in ginger slices and pork fat, do not add oil, turn on the fire (press the start button on the rice cooker), then slowly boil the lard into liquid over medium and low heat. At this time, it will be very fragrant, and the ginger will also become brown. Take out all the ginger and throw it away, leaving the lard.

5. The state is golden yellow, and most of the lard has been forced out.

6. Then add the pork cubes and stir-fry until it is fragrant.

7. Add 15g dark soy sauce, 30g light soy sauce (you can choose special braised soy sauce or clay pot rice soy sauce for light soy sauce, which is very delicious), then add 20g white sugar (Taiwanese taste is sweeter, people who don’t like to eat too sweet can put less sugar), stir-fry, and let the meat color evenly.

8. Then pour in a bottle and a half of rice wine. I use a bottle of 600g, a total of 900g. It should be able to deeply cover the meat, and do not add water! (Each pot has a different degree of moisture retention, enamel pots are better. If the amount of water in other pots may not be enough, you can add more rice wine. If it doesn't work, add some water in the middle)

9. Then if it is an enamel pot, cover the lid and cook on low heat for 2-3 hours. If it is an electric rice cooker, turn on the soup button and cook for 2-3 hours. Many people say that meat will become hard after being cooked for a long time, but it won't. The meat will definitely become more and more rotten as it is stewed. Stewing is a process of absorbing water, and it will become hard when it is fried. There are two possibilities for hardening (too little soup or fat, or too early salt).

10. Then you can cook another pot of rice, use less water than usual, and add a small spoonful of oil to cook together. The cooked rice will be distinct and very fragrant!

11. When the braised meat is almost done, open the lid and remove the fat on the surface. Then taste it. If it is light, you can add some salt. I think I just didn't add salt. (If you want to add salt, try to add it at the end. If you add it too early, the meat will become hard.)

12. Finally, pour a bowl of fragrant hot rice, pour the marinade on it (yes, the marinade should not be too thick, just a little watery), and then put a spoonful of meat on it and start eating!

13. The essence of this rice is really in the sauce, but you can eat as much braised meat as you want! This is the braised pork rice I had in their restaurant~ The proportion of fat meat is relatively high. I think too much meat will be greasy. If you eat it yourself, you can choose leaner ones!