By then the kitchen smells of braised pork, and spooned over white rice it is hard to beat.
Ingredients:
Pork lard 1 tbsp
Minced pork 600 g
Rice wine 2 tbsp
Cheng Chi fried shallots 5 tbsp
Rock sugar 2 tbsp
Heidousang golden bean soy sauce 8 tbsp
Water 300 g
Method:
1. Heat the lard in a wok and break up the minced pork, add the rice wine and stir, then the rock sugar and stir until it dissolves.
2. Add the soy sauce and stir until the meat has absorbed it, then stir in the fried shallots.
3. Add the water and let it braise briefly, then move it to a rice cooker with one measuring cup of water in the outer pot. Press the switch and it is done.
This batch makes an enormous number of bowls of braised pork rice, and it only used 5 tbsp of fried shallots — from the smallest 57 g pack, there is nearly half left.