Pork rice wine stew. Doesn't need longer time to cook because the pork is basically cook after steaming. Suitable for women who had their period or during confinement.( after. In this land of beef-eaters, pork stews don't get enough love.
Pork soups and stew recipes include pork chili and pork-and-green-chile stew. Chinese rice wine is consumed as an alcoholic beverage and is also used as an ingredient in Asian dishes. When cooking braised pork belly known as Hongshao rou (紅燒肉), huge amounts of Mijiu rice wine are often used. You can have Pork rice wine stew using 10 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Pork rice wine stew
- Prepare of Shredded radish.
- Prepare of Dry chili.
- It’s of Garlic.
- Prepare leaf of Onion.
- Prepare of Star anise.
- You need of Black pepper.
- You need of Rice wine.
- You need of Sweet soy sauce.
- Prepare of Fish sauce.
- You need of Pork.
Some chefs, in fact, add no water to their stews or slow-cooked meats, only. Minced pork rice is a rice dish that is commonly seen throughout Taiwan and Southern Fujian. The flavor may vary from one region to another, but the basic ingredients remain the same: ground pork marinated and boiled in soy sauce served on top of steamed rice. Pour in the wine and stir the rice while the wine is absorbed.
Pork rice wine stew step by step
- Prep all your ingredients. As seen below in picture. First marinate your pork belly chicken also can,with rice wine for about half hour and steam to 20m.this steaming process will make the pork absorb rice wine flavor more and the fat become soft.beside added the extra flavored juice from the pork..
- The heat your cooking oil in the wok and fry your herbs.as seen below until fragrance and golden brown.then add in the steam pork belly and add in all your sauces..
- Leave it for about 3-4m under medium heat then add in dry chili and anion leaf and also pepper.stir well.until the gravy concentrated.taste it to check it the taste up to your liking.it is fast and easy because the pork already cook due to steaming. Happy try.
Once the wine has cooked in, reduce the heat a little and add the hot stock, a ladleful at a time, stirring fairly continuously. This dish reminds me of my days growing up in Cebu City – Philippines. Most Filipino-Chinese restaurants have patatim included in their chef's specials. This dish is fork-tender, fall-off-the-bone pork knuckles stewed on soy sauce, oyster sauce, and rice wine. Lu rou fan, or stewed pork with rice, is a very common dish in Taiwan.