Braised pork in casserole

major constituent

500 grams of pork belly? Three slices of ginger? Onion 3? Zanthoxylum bungeanum 15? Three slices of garlic? 35 grams of rock sugar? Three grams of salt for four people.

Attachment others

15ml soy sauce? 30 ml of soy sauce? Vinegar 10 ml? Honey 10g? Liquor10ml

Braised pork is a simple material, depending on the temperature and experience. There are certain skills in cooking this dish well. I remember cooking braised pork for my husband when I first got married. The outside is burnt and very greasy. Lean meat is a little firewood. In short, there is no feeling of melting in the mouth, thin and not firewood. Later, I did more and gradually gained experience. Now, as long as it is said to cook braised pork, my husband will consciously stew two more bowls of rice.

But braised pork is delicious, so you can't eat too much. Proper intake and balanced nutrition are the best care for your health. My family basically eats twice a month at most, and never dares to cook at night, because it will definitely eat more. Eating too much at night is not good for your health.

Practice of braised pork in casserole

Step by step

1

Pork belly with skin cut into four squares of its own size, washed and drained. Be sure to buy pork belly with skin, not too fat, the kind that is slightly thinner and divided into five layers is the best.

Step by step

2

Prepare spices and put all your things in this house. I usually only put some peppers, but I can also put them with fragrant leaves. It is not recommended to put too strong spices, such as cinnamon. Onion, ginger and garlic are essential, and red pepper will taste better but not spicy.

Step by step

three

Moisten the wok with a little oil, and add spices to stir-fry for fragrance. You don't need too much oil. This dish basically depends on the fat of the meat itself.

Step by step

four

Add pork belly, stir-fry until the surface changes color, and take it out for later use. The frying time is about 1 minute.

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five

There is no need to start a new stove. Put rock sugar in the original pot and add a little oil as appropriate. I didn't add it, because the meat will precipitate some oil after frying in the pot, which is enough to fry it in sugar color. After the sugar is dissolved, continue to stir until it is slightly amber. Never fry it.

Step by step

six

Add the freshly fried meat and stir fry, so that all the sugar is wrapped in the meat, and a little sugar will stick to the shovel. It doesn't matter, it will come down as soon as it is cooked.

Step by step

seven

Add light soy sauce, dark soy sauce and 1 tbsp white wine, about10ml, and continue to stir fry. Personally, I don't like the taste of cooking wine, so I put white wine. You can also add some vinegar. Don't worry, vinegar and wine will evaporate during the stew, leaving only delicious food.

Step by step

eight

Add more boiling water, or the meat will be undercooked and the foam on the surface will be skimmed off. Sugar that just sticks to the shovel will also melt into the soup during cooking.

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nine

Move into a casserole and simmer 1 hour. Do not open the lid during this period. I like casserole, because the sealing effect of casserole is good and the meat will be soft and rotten.

Step by step

10

Open the lid, add 1 tbsp salt and stew for another half an hour.

Step by step

1 1

Add about 10g honey, and collect the juice over high fire. Look at this pot of sticky and tempting braised pork, tempting.

Finished product map of braised pork in casserole

Cooking skills of braised pork in casserole

skill

1, casserole has good sealing performance and good temperature locking effect. Try to use casserole. If it doesn't work, stew it in an iron pot for a while.

2. Don't add too much oil when frying spices. The difference is only 5 ml. Just moisten the pot. The whole cooking process uses the oil of the meat itself, which is healthier.

3. Don't open the lid frequently in the middle, otherwise the oil will precipitate in the soup, and the soup will not look good.

4, or choose a slightly thinner pork belly, the kind of layered thin pork belly is the best, must bring skin, skin is rich in collagen, has a cosmetic effect.

5. When stewing meat, simmer it slowly with the smallest fire to stew the most original braised pork.

6. Finally, don't collect too dry juice. It's really first-class for bibimbap.