Hello, this is Masa
This video is made in Japanese as it is meant to introduce Taiwanese food
to both the Japanese community as well as people who are interested in Taiwanese food
Braised Pork Rice (From Taiwan)
Hello again, this is Masa.
This is a channel I have started in Taiwan and is also mainly in Chinese (which I am still learning!),
and I am hoping to share some of the recipes I know
with the Taiwanese as well as the Global community through this channel.
As you would probably know, great food is everywhere in Taiwan.
I have been living here for quite a long time,
but still I have not grown tired of the food here yet.
It is more of a spur of the moment thing,
but I decided to make a video introducing Taiwanese food in Japanese this time
While I think there are more Taiwanese/ Chinese viewers in the channel,
I also hope to showcase and spread the Taiwanese cuisines through the internet
The ingredients used in the video are picked in the way so that
you can easily find them and recreate the dish
even if you are not actually living in Taiwan.
It would be great if you can finish watching the entire video!
In today episode, I would like to cook a dish that most Japanese would familiar with as a Taiwanese classic dish, Braised Pork Rice.
Now, let us start by introducing the ingredients.
Pork belly - 500g
In Taiwan, pork with skin still intact are commonly used.
However, it is alright to use pork without skin.
First, cut the pork belly between the skin and the flesh.
Just like how you would do when removing skin from a fish fillet.
Cut the skin off.
Remove the excess fat.
The skin is a bit hard. Don't worry about it and cut it slowly.
Cut it into small pieces.
About this sizes.
Next, remove the fat from the meat.
Cut it into small pieces too.
Thinly slice the meat.
Slice it a bit thicker than a bacon.
Then, cut the meat slices vertically into smaller pieces.
Cut the rest of the meat in the same way.
(Top left) Skin, (Bottom left) Meat, (Bottom right) Fat Put the lean meat and the fat separately.
Other than pork, adding shiitake mushroom would be delicious too.
You may need to spend some time in cutting for this dish.
You could consider buying pork belly slices which is usually used for grilled meat or hot pot.
This would help reduce the cutting time.
If it is not convenient, you could use ground pork instead.
For those who are concern about the fat, instead of remove more of those fat,
you could add some konjac which is cut into small pieces into this dish, something akin to some Japanese style food
Shallot - 4 to 5 pieces
Cut into thin slices.
You could also add garlic, ginger and chillies.
Medium heat.
Add in the pork fat.
Render the fat slowly.
After the fat are melted, add in the shallots.
Cook the shallots till it is golden brown.
Add in the lean meat and the skin.
Cook it on high heat.
Till the colour on the meat start to develop.
Sake - 100ml Chinese cooking rice wine (Shaoxing Wine) is suppose to be used in this dish but sake could be use as well.
Rock sugar - 30g
Usage of rock sugar would give a refreshing sweet taste.
Soy sauce - 30ml
Bonito soy sauce (2 times concentrated) - 30ml
If you don't have Bonito soy sauce (2 times concentrated), change the amount of soy sauce from 30ml to 50ml
Oyster sauce - 2 tablespoons
White pepper powder - 1 teaspoon
Cinnamon powder - 1/4 teaspoon
Star anise - 2 pieces
You could adjust the amount of spices based on your preferences.
Water - 400ml
A simple modified version that you could make in Japan.
Pork belly - 500g Shallot - 3 to 4 pieces Sake - 100ml
Rock sugar - 30g Soy sauce - 30ml Bonito soy sauce (2 times concentrated) - 30ml
Oyster sauce - 2 tablespoons Water - 400ml Star anise - 2 pieces Cinnamon powder - 1/4 teaspoon White pepper powder - 1 teaspoon
Next, a must in this dish, the hard boiled egg.
Add hard boiled egg as many as you want (within a reasonable amounts).
When it is boiled, skim off the scum on the surface of the dish.
Put the lid on and cook on low heat.
Cook for more than 30 minutes. It would be better if you cook it for at least 1 hour.
After 1 hour
Scoop up the star anise.
And the dish is done.
Next, I would like to give it a taste.
Itadakimasu
It is delicious !!
It taste like Dongpo Pork except it is in small pieces and would be a good match to eat with a bowl of rice.
Due to the addition of star anise and cinnamon, there is a pleasant aroma.
You could make more of this and eat it with some noodles or just the way it is, with some rice.
Make it in advance and you could enjoy it in many ways.
Hope you all would try to make this dish at home.
Next, I would like to make an adapted version of this dish.
On a plastic wrap, put a nori (seaweed) and spread rice on it
Top some of the braised pork
Next,
Add another layer of rice on top of the braised pork
Roll it with the nori (seaweed).
Then, carefully wrap it with the plastic wrap.
Let the nori (seaweed) to be able to stick properly on the fillings.
Cut it in half.
And Braised Pork Onigirazu (Rice Ball Sandwich) is complete.
It would be very convenient as a bento.