Braised pork should generally choose pork with skin or pork belly, which is fat and thin, so that braised pork is the best, fat but not greasy, and tastes excellent. The general practice of braised pork is:
1. Pork belly is diced.
2. After blanching, the meat is firm and elastic.
3. Stir fry or fry in a pot.
4. Color, add soy sauce, rock sugar, star anise, pepper and other seasonings.
5. add some water to the pot and stew for a long time.
6. When the oil is dissolved, the meat is soft and crisp, and the color is bright and ruddy, you can collect the juice and put it on the plate.
Because of the exquisite selection of materials and exquisite cooking methods, good braised pork should belong to excellent cooking, which tests the chef's skill.
Braised pork rice is a dish that many people often order and eat. Taiwan Province braised pork rice originated from the lack of resources in those years, and it was difficult to have whole pork. Small pieces of meat similar to scraps are processed into braised pork rice in northern Taiwan Province Province. Braised pork in braised pork rice is basically fried with sliced meat and shredded pork, then added with sugar, rice wine and various seasonings, and then added with a lot of water (30% to 40% more than braised pork), and stewed with low fire until the meat is crisp and rotten, but there is still a lot of soup, which is somewhat similar to steamed noodles in the mainland. Cook the braised pork and pour the braised pork with soup on the rice. It's delicious.
The difference between the two is summed up in these three points:
1, with different components.
Braised pork has more seasonings than braised pork, and nutmeg, clove, cinnamon, kaempferia kaempferia and Siraitia grosvenorii need to be added. A little western-style, you can also add rosemary and sage, which will be delicious. However, braised pork is less seasoned, and more is to stimulate the fragrance of pork belly itself.
2. Different cooking techniques.
Marinade+good soy sauce+enough onion and garlic+rock sugar. After cooking into gravy, soak the meat in gravy for at least 1 day to taste, so the gravy must not be salty; Braised pork is much simpler, so it's better to cook and eat it now. It's delicious.
3. Different raw materials.
Braised pork is usually pork belly and elbow. The best braised pork is beef tendon, beef tendon and pork tendon.
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