Recipe: Braised Pork Rice 滷肉飯

Original recipe link (原版食譜): 詹姆士 姆士流 滷肉飯

《English》

Ingredients

• 6 garlics
• 6 shallots
• 2 scallions
• 2 lb pork belly, slices
• a couple of dry mushroom
• 1 Tbsp dark brown sugar
• 2 Tbsp oyster sauce
• 3 Tbsp soy sauce
• 3 Tbsp cooking wine
• 1/4 Cup water
• white pepper powder

Instructions

1. Soak the dry mushrooms in water and then cut them into cubes
2. Pour the pork belly into instant pot and stir-fry the pork skin (lard).
3. When it looks cooked on the outside, first add the shallots and stir-fry until fragrant, then add garlic, scallions, and 1 Tbsp of dark brown sugar.
4. Add 2 Tbsp of oyster sauce and a little soy sauce to the pot, stir-fry until the sauce becomes fragrant.
5. After adding rice cooking wine, pour water to cover the surface of the pork, add in mushrooms cubes
6. Sprinkle in white pepper, cover the pot and simmer for 25 minutes. Then, it is done. Serve with rice.

《中文》

食材

• 6 個 蒜頭
• 6 個 紅蔥頭
• 2 根 蔥
• 1 公斤 豬五花肉絲
• 一些 香菇
• 1 大匙 黑糖
• 2 大匙 蠔油
• 3 大匙 醬油
• 3 大匙 酒
• 1/4 杯 水
• 白胡椒粉

作法

1. 將香菇用水泡發，然後切成丁
2. 五花肉倒入壓力鍋內，將豬油煸炒出來
3. 外表呈現熟的狀態下，先加入紅蔥頭煸炒出香味，然後再倒入蒜、蔥、及 1 匙黑糖
4. 鍋內加入 2 匙蠔油、少許醬油後，拌炒出醬香味
5. 加入米酒後，倒入水淹至豬肉表面，加入香菇丁
6. 撒入白胡椒粉，蓋鍋熬煮 25 分鐘，完成，與米飯一起食用。

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