Rice wine lees and pork chop dish

rice wine after fermentation

Last year I fermented a kg of rice to make rice wine. Simply cook rice as usual, when cool to around 30˚C, mix in rice wine yeast. Keep in the oven to kick start fermentation for 2 days. Transfer to a preserving jar and keep in a cool dark place to finish fermentation. I normally leave it until the summer to filter to use. 

rice wine

This home make rice wine, or in Japanese Sake, is very fragrant, at an alcohol of nearly 20˚. Sake is always diluted with water to around 16˚ alcohol.

I use the wine in cooking or in macerating dry dates.

rice wine lees

The wine lees filtered out is being kept in the fridge, great to use in enriching soup, or as a base in seasoning fish and meat, like this pork chop dish. 

pork chop marinated in rice wine lees

Mix wine lees with soy sauce, brown sugar and 5 spices powder, spread on both sides of pork chop, rest for an hour. Bake at 200˚C until golden, around 18 minutes. 

pork chop in rice wine lees before baking

pork chop in rice wine lees after baking