Meat should be pork belly, and Suzhou people call it "pork ribs". Wash the meat and cut it into tiles the size of mahjong tiles. Don't cut the meat too small, it will shrink and be fragile, so don't sell it. After cutting, immerse it in cold water and put half a cup of cooking wine in the water. Soaking in water can clear the blood of capillaries; Adding wine to water can easily absorb meat fiber and remove the fishy smell of meat. Don't soak the meat too much. If you soak it too much, the umami will be gone. Generally, it can be soaked for about 15 minutes.
Braised pork is a dish, and water is the most particular. Put away the water at once, don't dry it. In case you really need to add water, remember to add boiling water. Find a big pot, wash the meat again and put it in. Water should be soaked in the meat, and the height should be more than two inches. Turn the fire to the maximum, put the cooking wine in the water and put half a spoonful of vinegar. Adding vinegar can make the meat fluffy and easy to burn.
After about five or six minutes, the water will boil and continue to cook for five or six minutes. As the meat rolls, a layer of black and red impurities will float on the water. This impurity is boiled blood. Remove these impurities.
Cook for about half an hour with high fire, or with low fire. The size of the fire is based on the fact that the water surface does not boil, which is called "simmering". Well, it will take at least an hour. The longer it takes, the better it tastes. Braised pork, don't burn it in a hurry, what you want is this slow kung fu.
Meat should be cooked with chopsticks, then put in an iron pot and cooked with the lid open. Soy sauce will be put at this time. If soy sauce is put too early, the meat will not be crisp when it touches salt, and it will be put too late. Only the outer layer of meat is dyed and cannot be tasted. As for the fire, it is a little bigger than when it was just "simmered", but it doesn't need to be too big, because the meat is rotten now, and if the fire is too big, it will boil the meat.
If you cook for another half an hour, the water in the pot will be almost the same. At this time, we will put sugar. Sugar, dare to put it, willing to put it. The dosage of sugar is about one or two sugars per catty of meat, and it is best to use rock sugar as sugar. Rock sugar has high sweetness, pure taste and high transparency, which is the key to making this dish.
When putting sugar, turn on a big fire. After adding sugar, the soup will gradually thicken, so you can gently turn the meat pieces. If you are afraid that you are not good at it and you are worried about broken meat, you can sink the soup with a spoon and pour it down. After the sugar is put in, the soup will soon dry. When the soup becomes thicker and more shiny, the dish is cooked. This soup need not be boiled too dry. Bibimbap braised pork soup is the best in the world.
This is authentic Soviet-style braised pork. Except wine, vinegar, soy sauce and sugar, there is no other seasoning, which is the original flavor.