Rich Braised Pork
Ingredients & Amount
| Ingredient | Amount |
|---|---|
| Pork Belly | 350g |
| Dried Shiitake Mushrooms | 25g |
| Small Bok Choy | 80g |
| Onion | 100g |
| Rock Sugar | 15g |
| Vegetable Oil | 25g |
| Cooking Wine | 15g |
| Water | 350g |
| Star Anise | 1 pc |
| Cinnamon Stick | 3g |
| Bay Leaves | 2 pcs (5g) |
| Green Onion Knot | 10g |
| Light Soy Sauce | 20g |
| Dark Soy Sauce | 20g |
| Chopped Green Onion | As needed |
Instructions
- 1
Prep the Greens: Blanch the small bok choy in boiling water, drain, and set aside.
- 2
Prep the Pork: Wash the pork belly, pat dry, and cut into small cubes.
- 3
Prep Aromatics: Dice the onion. Soak the dried shiitake mushrooms in warm water until soft, wash clean, and dice.
- 4
Sauté: Heat oil in a wok. Add the pork belly cubes and stir-fry until the fat renders out, then remove the pork. Leave the oil in the wok (add more if needed), sauté the diced onions until slightly caramelized, then add the diced mushrooms and stir-fry briefly. Turn off the heat and transfer everything into the rice cooker inner pot.
- 5
Combine: Add the sautéed pork cubes into the inner pot along with the star anise, cinnamon, bay leaves, green onion knot, rock sugar, light soy sauce, dark soy sauce, cooking wine, and water. Stir everything together and close the lid.
- 6
Set the Cooker: Select the “Steam” function and press the “Start/Long Press to Cancel” button to begin cooking.
- 7
Serve: Once cooking is finished, serve the braised pork over a bowl of steamed rice, garnish with the blanched bok choy, and enjoy yourself.