On a suggestion from friends, we replaced the water in the recipe with a whole onion. The pork picks up the sweetness of the vegetable and a good deal more fibre, without losing any of the aroma you want from it. The one condition is that you cannot do it without Cheng Chi fried shallots. We mean that.
Braised minced pork with onion
Ingredients:
Minced pork (belly) 600 g
Cooking rice wine 4 tbsp
Fine rock sugar 2 tbsp
Soy sauce 6 tbsp
Cheng Chi fried shallots 100 g
Onion 280 g (about 1 large)
Yellow rice wine 3 tbsp
1. Fry the minced pork until it turns white and breaks apart, then add the rice wine and keep stirring.
2. Add the rock sugar and stir for a while.
3. Add the soy sauce and stir until you can smell it.
4. Add the fried shallots and stir until the shallot aroma comes up.
5. Add the chopped onion and keep stirring.
6. Add the yellow wine and simmer over a low heat.
7. Once the onion has started to release its liquid, move everything to a rice cooker to finish (1 cup of water in the outer pot).
This picture is step 4.
And this is step 5. With that much chopped onion, all the liquid in the braise comes from the onion itself.
Everyone who tried it said the same: it smells wonderful, and it tastes even better.