Teochew Braised Rice
A bowl of authentic Teochew braised rice, featuring rich soy-based broth, tender pork belly, and marinated eggs, drizzled over steamed rice for a comforting meal.
Ingredients
18 items- Pork belly 300g
- Eggs 4
- Firm bean curd 2 pieces
- Rice 300g uncooked
- Ginger 4 slices
- Scallions 2
- Garlic 3 cloves
- Rock sugar 15g
- Shaoxing wine 2 tablespoons
- Light soy sauce 4 tablespoons
- Dark soy sauce 2 tablespoons
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Licorice slices 2
- Dried tangerine peel 1 small piece
- Salt to taste
- Cooking oil 1 tablespoon
Nutrition
Steps （9 steps）
Cut pork belly into chunks; slice ginger; cut scallions; crush garlic; cut bean curd into pieces. Set aside.
Place pork belly in a pot with cold water and ginger slices. Bring to a boil over high heat, skim off foam, boil 2 minutes. Remove and rinse with warm water, drain.
Put eggs in cold water, bring to a boil over medium heat, then boil 8 minutes until hard-cooked. Transfer to cold water, peel. Scald bean curd with boiling water 1 minute, drain.
Heat oil in a wok over medium heat. Add rock sugar, stir over low heat until amber caramel color. Add pork belly quickly and stir to coat.
Add ginger, scallion sections, and crushed garlic; stir until fragrant. Pour in Shaoxing wine along edge; add light and dark soy sauce; stir well.
Place star anise, cinnamon, bay leaves, licorice, tangerine peel in a spice bag; add to wok. Pour hot water to cover pork. Bring to a boil, then reduce to low heat, cover and simmer 40 minutes.
Add peeled eggs and bean curd pieces. Simmer over low heat 20 minutes to absorb flavors. Taste broth and add salt if needed.
Turn heat to high to reduce sauce until slightly thickened (coats spoon). Reserve some sauce. Slice pork belly; cut eggs in half.
Place steamed rice in bowls. Top with sliced pork, egg halves, and bean curd. Ladle hot sauce over. Garnish with chopped scallions. Serve.
Tips
Blanching pork belly removes blood and gamey flavor. When caramelizing rock sugar, use low heat to avoid bitterness. For best results, let the braised items soak in the sauce overnight. The leftover sauce can be kept as a master stock for future use.
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