Chinese Braised Minced Pork on Rice
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This Chinese Braised Minced Pork on Rice which I cooked, reminded me of eating out at restaurants pre-pandemic. It had the same flavors as our often-ordered dishes at our favorite Chinese eatery in our area. But this time, I cooked it at home.
We’re in the middle of summer, a heatwave, and in-between heavy rainy days. So, I resorted to stir-frying dishes, since we can’t use the outdoor grill. I found this recipe on the Woks of Life, and I knew I could make it this instant, because I had all the ingredients in my Asian pantry here. Filipinos love dishes that are stir-fried, especially one we can pair with a bowl of steamed rice.
This stir-fry dish is the kind of cooking that will not heat up your house. In under an hour, I quickly stir-fried the ground pork in the garlic, onions, and fresh ginger. I poured the liquid flavorings : Shaoxing wine, soy and oyster sauce, and the sesame oil. The little pointed pods of star anise added a faint licorice-like dimension. The savory, vibrant flavors jumped around in my mouth, as I tasted a spoonful. And adding the hard-boiled egg slices to the sauce in the saucepan made it even more magical. Serve the whole thing over rice and call it a day. Have a lazy, relaxing summer evening, in spite of the sweltering hot, humid day.
Chinese Braised Minced Pork on Rice
Equipment
- Large saucepan or wok - about 12 to 14 inches in diameter
- Medium-sized stockpot - for cooking hard-boiled eggs
- Instant Pot Multicooker - if cooking eggs in this appliance
Ingredients
- 4 Tablespoons vegetable oil
- 1 whole white or yellow onion, chopped
- 1 knob (1-inch piece) fresh ginger, peeled, minced; about ½ Tablespoon
- 1 pound ground pork
- 3 Tablespoons Shaoxing wine
- 3 Tablespoons soy sauce
- 1 Tablespoon oyster sauce
- 2 cups water
- 2 pointed pods star anise
- 1 Tablespoon brown sugar
- ½ teaspoon sesame oil
- ½ teaspoon salt (or less if the soy and oyster sauce made liquid salty)
- ½ teaspoon ground black pepper
- 4 whole hard-boiled eggs; peeled, halved
- 2 stalks scallion greens, for garnish
- steamed rice, for serving
Instructions
To make the Hard-boiled eggs:
- Fill a medium-sized deep stockpot with water, enough to cover the four eggs.Cover and let the water come to a boil.When water is boiling, remove the stockpot cover. Using a large ladle, lower the eggs into the stockpot. Boil eggs for 10 minutes. When done, remove the eggs from the boiling water by using a large ladle.Place the eggs inside a bowl with an ice bath. After 5 minutes, remove the eggs from the iced water. Peel the eggs. Slice in halves. Set aside.
To braise the Minced Pork:
- In a large saucepan, or wok, over medium-high heat, add the oil. When oil is hot enough, stir fry the onions and ginger for 1 to 2 minutes till onions are translucent and the ginger has flavored the saucepan.Add the ground pork. Mix well so the meat browns evenly. Cook for about 6 minutes till meat starts to turn brown.
- Pour the Shaoxing wine, soy sauce, oyster sauce, and water. Add the pointed pods of star anise and brown sugar. Pour the sesame oil. Blend ingredients well.Season with salt and ground pepper.Lower heat to a medium. Cover the saucepan and continue cooking for 25 minutes.
- Using a large spoon, add the sliced hard-boiled eggs to the sauce and mixture in the saucepan.Continue cooking for 5 minutes more, spooning some sauce over the eggs.When done, pour the meat and sauce over a bowl of steamed rice. Garnish with chopped scallion greens. Serve warm with rice. Give 1 to 2 egg slices per serving.
To cook hard-boiled eggs in the Instant Pot:
- I have cooked hard-boiled eggs in the Instant Pot, to hasten cooking, and to free up the stove top counter space. Here's the easy method. Click here on this past post.
Cook's comments:
- In the original recipe on The Woks of Life, pre-soaked, finely chopped dried shitake mushrooms were added to the stir fry at the beginning of cooking. Feel free to add if desired.
Copyright Notice:
- Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Nutrition
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
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