Ingredients?

600g pork belly

Six or seven green onions

150ml rice wine

4 large soy sauce spoon

60g yellow rock sugar

60g ginger

1 bay leaf

How to make pork belly casserole?

Peel and slice the ginger, cut the scallion into two sections, and cut the skinned pork belly into large pieces

Crush the yellow rock sugar with a stone mortar

Put the sliced ??pork belly into the pot under cold water and add one scallion or two Boil the sliced ??ginger, take it out, wash it with warm water and drain

Grub a pan with a layer of oil, then add the pork belly and fry until both sides are golden in oil

Preheat the casserole over low heat , put green onion and ginger slices on the bottom of the pot, put the fried pork belly into the casserole

Add rice wine and continue to heat over low heat

Put the rock sugar into the pot where you just fried the pork, and use the help of the pan to fry the pork belly. Fry the sugar in oil until the rock sugar melts into amber and bubbles a lot. Pour in a small bowl of hot water. I didn’t take a picture because I was afraid it would get burnt.

Pour the caramel water into the casserole and heat the water to cover the meat

Cut the tinfoil into pieces equal to the diameter of the pot and form a lid

Cover it on top of the pot, then add the lid

Cook on low heat for 60 minutes without stirring in the middle

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Add light soy sauce after one hour, cover it without adding a lid, and let the sauce reduce over high heat.

My soup has a lot of juice. It took about half an hour and a lot of big bubbles came out. That's it. Let it cool down a little and there won't be so much. Because there is a lot of caramel, it will bubble a lot and create the illusion of a lot of juice, so don't overtake it

Just sprinkle a little chopped green onion

Tips

1. Be careful not to burn the sugar when frying it. It is better to have a lighter color.

2. Be sure to wash the meat with hot water.

3. Don’t collect the juice too dry