Braised pork is one of the hot dish recipes. Using pork belly as the main ingredient, it is best to use three layers of fat and lean meat. The cooking technique for braised pork is mainly casserole. It is fat and lean, sweet and soft, and melts in your mouth. Braised pork is widely spread throughout our country and is a famous popular dish.

Dish preparation

There are many ways to prepare dishes. After historical evolution, we now recommend

Method 1

Process 1: Cut the meat Cut into mahjong-sized cubes, put the braised pork into a pot and cook for 15 minutes. Remove the meat, rinse with cold water and set aside.

Process 2: Wash the pot and put it on low heat. Put a little base oil in the pot, then add 30 grams of white sugar to the oil, add 15 grams of salt, and stir quickly with a spoon. Wait for 3-4 minutes until the sugar melts, turns red and bubbles, add 50 grams of water, stir well and put the juice into a bowl for later use.

Process 3: Put 150 grams of oil in the pot, wait until the oil is 80% hot, add 20 grams of green onions, 30 grams of ginger slices, 3 star anise, 2 bay leaves, 1 gram of cinnamon, oil Fry for 2 minutes and add the meat pieces. Stir in the meat pieces and stir-fry. After 8 minutes, add 10 grams of dark soy sauce and drop the juice into the pot in batches for dyeing. When the meat turns golden brown. Then add an appropriate amount of refined salt and brown sugar, not too much brown sugar, and cook over low heat. When the meat becomes tender, a fragrant braised pork dish is ready. How to make gourmet braised pork Home-style recipes of braised pork Home-style recipes of braised pork

Recipe 2 non-greasy version

Main ingredients Pork belly (500g) Dried plum vegetables (100g) ) Beancurd stick (100g) Dried bamboo shoots (50g)

Spice ginger (five pieces) Gui leaves (4 pieces) Fennel (5g) Rock sugar (3-4 small pieces) Star anise (2-3 pieces) Salt ( 1 teaspoon) Dark soy sauce (5ml) Light soy sauce (15ml) Cooking wine (10ml) Yishutang sesame oil 10ml

Detailed instructions

1. Preparation materials: Soak yuba in water until soft and cut into pieces A distance as short as a finger. Soak the prunes for 1 hour and cut them into small pieces. Shred the dried bamboo shoots into long strips. Blanch the pork belly and cut it into 2cm-sized meat pieces. Although it is easy to take a photo, the project is quite huge, so soak it first. prune.

2. Prepare auxiliary materials: ginger (five pieces), cinnamon leaves (4 pieces), fennel (5g), rock sugar (3-4 small pieces), star anise (2-3 pieces)

3 .Pour Yishutang sesame oil into the pot.

4. Add fennel, cinnamon leaves, star anise and ginger and stir-fry until fragrant.

5. Pour in the pork belly, stir-fry until the oil is browned.

6. Add two tablespoons of cooking wine, stir-fry for a few times, then add dark soy sauce, light soy sauce, rock sugar, and stir-fry Color evenly.

7. Prepare the casserole and place the pickled vegetables on the bottom layer

8. Place the dried bamboo shoots on top of the pickled vegetables

9. Spread the yuba on the bamboo shoots Dry the top layer.

10. Pour the pork belly to the top, and pour a bowl of water into the wok where the pork belly is fried. Take out the sauce inside and pour it into the casserole, and add a small spoonful of salt.

11. First bring to a boil over high heat, then simmer over low heat. The approximate simmering time is about an hour, and you can wait until the water dries up.

Tips

1. When choosing pork belly, it is best to choose one with more sandwich meat, so that it will not taste greasy.

2. If you choose to stew it in a casserole, it will make other dishes more delicious. If the pork belly is more beautiful, you can add some sugar and dark soy sauce when stewing, which will make the color darker.

3. Using hemp oil to stir-fry will make the pork belly less greasy, because hemp oil is a fragrant and non-greasy oil. [4]

Method 3

Ingredients: pork belly, brown sugar, aniseed, monosodium glutamate, green onion, ginger, garlic.

Method:

1. First add oil, add brown sugar, cook until foaming, add meat and fry until the oil is released, add cooking wine and other seasonings, stir-fry until fragrant.

2. Add boiling water to the pot and simmer over high heat for 2-3 minutes.

3． After cooking over high heat, reduce the heat to low and simmer for 2-3 hours.

4. Finally, reduce the juice over high heat, add MSG, and serve. NOTE (Add salt for extra umami).

Practice 4

1. Wash the pork belly and cut into small cubes;

2. Heat a small spoonful of oil in the pot until it is slightly hot, add rock sugar and stir-fry until the rock sugar is completely melted;

3. Pour in the diced meat and stir-fry until evenly coated with syrup;

4. Mix in an appropriate amount of boiling water, add light soy sauce, and braise the seasoning packet;

5. Cover the pot and simmer over low heat for about 40 minutes until the juice dries up.

Method 5

Ingredients: high-quality pork belly, stewed meat buns, green onions, rock sugar, and tea.

Seasoning: onion, ginger, garlic, star anise, cardamom, amomum villosum, cinnamon braised pork skin, bay leaves, tangerine peel, dried chili pepper, white sugar, salt, soy sauce, Shaoxing wine.

Step 1. Cut the pork belly into strips and blanch in cold water to remove the blood.

Step 2. Blanch and set. (Never cut it into pieces and then blanch it, otherwise the braised pork will be shapeless.

It won’t be pretty when cooked)

Step 3. Take it out, let it cool and cut into cubes of the same size (larger ones will be more enjoyable to eat);

Step 4. Put them in the pot A little oil, stir-fry the onion, ginger, garlic and spices;

Step 5. Add the meat and stir-fry (stir-fry out the oil in the meat);

Step 6. Put a little bit in the pot Pour the oil into the white sugar and stir-fry the sugar color;

Step 7. Stir-fry until the sugar turns maroon red and turn off the heat;

Step 8. The sugar-colored bubbles change from large to small and quickly turn off the heat. Pour in boiling water (this is a crucial step in braised pork, the sugar color is the taste of caramel, which will make the braised pork fragrant and slightly caramelized);

Step 9. Pour into the meat, add a little Shaoxing wine to boil, add tea water to remove the fishy smell and cook it faster;

Step 10. Finally, add soy sauce to color and salt to taste;

Steps 11. Put it into a deep pot, add boiling water over high heat to skim off the foam, then reduce the heat to low and simmer for 45 minutes; [3]

Step 12. Return to the wok over high heat and add rock sugar to make the juice thick. Remove from the pan and garnish with scallions. (The juice is thick and fragrant, and it is super addictive when poured on rice.)

Tip

The preparation of braised pork will also be slightly different in different places. In the south, soy sauce (dark soy sauce) is used to adjust the color, while in the north, fried sugar is preferred. The raw material is generally high-quality pork belly (so-called good pork belly should have clear layers, usually about five layers are better, hence the name "pork belly"), or "sitting buttocks" (that is, the tip of the back buttocks). You can add cabbage, tofu, potatoes, carrots and other vegetables to stew them together to create a variety of delicious stew dishes.

It is best to use rock sugar when stewing meat. The color is brighter and more beautiful than white sugar, and the taste is better.

Method 6

Soviet-style braised pork

1. Wash the pork belly with skin and cut into mahjong pieces; rinse the dried hawthorn slices with water.

2. Pour cold water into a basin, add a tablespoon of cooking wine, add the five braised pork belly pieces, and soak for 15 minutes.

3． Put the soaked pork belly pieces and dried hawthorn slices into a casserole, and add enough water to make it at least two inches higher than the meat pieces.

4. Boil over high heat for 30 minutes, using a spoon to skim off the scum on the surface.

5． Turn to low heat and simmer for one and a half hours. (I covered it with a filter cloth bought in the supermarket to help remove some oil. If you don’t have it, you don’t need to use it.) 6. Transfer to the wok (you don’t need to put too much soup in it, it should be slightly as high as the meat) ), pour in a tablespoon of dark soy sauce and cook over medium heat for 30 minutes until the soup thickens.

7. Add rock sugar (Lao Mai said one pound of meat and one tael of sugar. This ratio must be sweet for northerners, so 500 grams of meat plus 40 grams of sugar is almost enough), cook until the juice is thick, add some salt to adjust the taste, and finally Add some sesame oil and take out the pan.

Method 7

Ingredients:

Skinned pork belly (pork), dried hawthorn slices, dark soy sauce, and rock sugar.

Method:

1. Wash the pork belly with skin and cut into mahjong pieces; rinse and wash the dried hawthorn slices.

2. Pour cold water into a basin, add a tablespoon of cooking wine, add pork belly pieces, and soak for 15 minutes.

3. Put the soaked pork belly pieces and dried hawthorn slices into a casserole, add enough water, at least two inches higher than the meat pieces.

4. Boil over high heat for 30 minutes, constantly skimming off the surface foam with a spoon.

5. Turn to low heat and boil for one and a half hours. (I covered it with a filter cloth bought in the supermarket to help remove some oil. If you don’t have it, you don’t need to use it.)

6. Transfer to the wok (don’t add too much soup, just mix it slightly) As long as the meat pieces are the same height), pour in a tablespoon of dark soy sauce and cook over medium heat for 30 minutes until the soup thickens.

7. Add rock sugar (Lao Mai said one pound of meat is one tael of sugar. This ratio must be too sweet for northerners, so 500 grams of meat plus 40 grams of sugar is enough), and cook until it becomes juicy. If thick, add some salt to adjust the taste, and finally add sesame oil and take it out of the pan.

Method 8

Casserole braised pork

1. Wash the skin-on pork belly, cut into pieces, and put into the braised pork pot;

2. Put ginger, rock sugar, dark soy sauce, mushroom slices, chestnuts, and cinnamon in a casserole;

3. Put a small amount of water in the casserole (500 grams of meat, some mushrooms and other ingredients, and a bowl of water)

4. First bring the pot to a boil over high heat, then turn to low heat for 20 minutes;

5. After 20 minutes, stay next to the stove, turn on the heat slightly, and turn off the heat when the pot is dry.

Advantages: fast, fragrant, and satisfying;

Overview: You can add mushrooms, chestnuts and other ingredients according to your own taste, and increase or decrease the amount of rock sugar as appropriate.

Method 9

Features: The finished dish is neat, brown-red in color, soft in texture, and crispy chestnuts

Ingredients: 750 grams of pork belly with skin, 300 grams of chestnuts , 25 grams of wet starch

Preparation: Cut the pork into pieces, marinate it with sugar, put it in the oil pan and fry it for a while, then take it out. Add the onions and ginger to the pan and stir-fry for a while, add cooking wine, soy sauce, chicken stock, and then Put the pork, refined salt, monosodium glutamate, star anise, and cinnamon in the pot and bring to a boil, then reduce to low heat. Fry the chestnuts in warm oil. When the meat is tender, add it to the pot and cook together. When the meat is tender, add wet starch.

Method 10

Ingredients

Ingredients: 1000 grams of pork belly with skin. Production materials (11 photos)

Ingredients: 20 cabbage hearts.

Seasoning: 1000g vegetable oil (no loss), 100g Baisha beer, 8g salt, 1g MSG, 1g chicken powder, 1g pepper, 10g sugar, 10g soy sauce, 15g ginger grams, 15 grams of green onions, 6 grams each of sesame oil, cinnamon, star anise, whole dried peppers, and 10 grams of sweet wine juice.

Preparation method

1. Sear the pork belly until all remaining hair is removed, scrape it clean in hot water, cut it into 2.5cm square pieces, and marinate it with beer, sweet wine juice and soy sauce.

2. Crush the ginger, tie the green onions into knots, and wash the cabbage hearts and set aside. Braised Pork

3. Put the pot on a high fire, add vegetable oil, and when it is 70% hot, fry the pork belly until golden brown, take it out and drain the oil.

4. Leave a little base oil in the pot, stir-fry the sugar until it turns brown, add beer, soy sauce, cinnamon, whole dried peppers, star anise, ginger cubes, onion knots, water, salt, monosodium glutamate and chicken powder, bring to a boil and pour into the pressure cooker. Add the fried pork belly (the soup is based on the level of raw materials), cover the pot, bring to a boil over high heat and press for 17 minutes before taking it out.

5. Add base oil to the pot, add cabbage hearts and salt, stir-fry until raw and fragrant, then place it on a plate, then arrange the pork belly neatly on the plate, pour on the original juice and serve.

Features

Bright red color, crispy and not greasy.

Note: The improved braised pork of this cuisine has a fast market supply, good economic benefits, and is deeply loved by diners.

Method 11

Materials:

1000 grams of pork belly, 2 green onions, 1 piece of ginger, 2 aniseed, 1 piece of cinnamon, 3 dried chili peppers Each, note: ingredients can be used as appropriate.

Seasoning:

1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon rock sugar.

Method:

1. Wash the pork and cut it into large pieces, ensuring that each piece has skin and fat and lean meat. Wash the green onions and cut them into sections, wash and slice the ginger;

2. Heat the wok, add the pieces of meat and fry over medium heat. The fat in the meat will gradually seep out, and you need to keep turning it. When the meat pieces are fried until each side is golden brown, take it out and set aside;

3. Leave the bottom oil in the pot, pour the rock sugar, cook over low heat until it dissolves and turns yellow, turn off the heat, add the fried pork into the pot and mix evenly so that each piece of meat is evenly coated with sugar color;

4. Add onion, ginger, aniseed, cinnamon and dried red pepper to the pot, add cooking wine, soy sauce and warm water to cover the meat noodles, add boiling water to the pot, cover and bring to a boil, reduce heat and simmer for 40 minutes, until the meat is cooked and the soup is reduced. Just make it thick;

Features:

The sauce is red and shiny, fat but not greasy.

Chef’s Tip:

Nutmeg, cloves, pepper, grass fruits, bay leaves, etc. are all good combinations for braised pork, but it is not advisable to add too much to avoid stealing the meat. Taste;

Method 12

Ingredients: 500 grams of pork belly, 1 grass fruit (domestic meat quality is good, grass fruit can be omitted. Foreign pork has a strong taste, so it must not be less, otherwise The meat has an obvious fishy smell.) 1 cinnamon stick, 3 star anise, half green onion, 6 slices of ginger, 6 red dates. Seasoning: 2 tablespoons of dark soy sauce, stir-fry to reduce the juice before cooking.

Stir-fry, 6 grams of salt, 20 grams of rock sugar.

Method: 1) Cut the washed pork belly into 2cm-3cm pieces, blanch and set aside. (If it is high-quality pork belly and the quality of the meat is good, it is okay to stir-fry it directly without blanching it).

2) Slice the ginger and cut the green onion into sections. Pour oil into the pot. When the oil is cold, add onion, ginger, cinnamon, strawberry and star anise and stir-fry until fragrant. Add pork belly and stir-fry until it changes color. Continue stir-frying for 2 minutes until oil comes out. Pour in dark soy sauce, light soy sauce, sugar and salt, add red dates and stir-fry for 5 minutes. Then pour in boiling water, the amount of water should cover the meat surface, and skim off the foam after boiling. (I used to fry the sugar color first, but later I found that using this method, it is also good without frying the sugar color.)

3) Simmer on low heat for about 1 hour, and when it is almost out of the pot, turn to high heat. Collect the soup.

Method Thirteen

Ingredients

Ingredients: pork belly with skin (1000g)

Seasoning: chives (50g ), ginger (50g), light soy sauce (30g), dark soy sauce (5g), single crystal rock sugar (20g), salt (5g), pure brown sugar (not brown sugar) (50g), seasoning wine (20g), water (500g).

Production process

Although the ingredients for this braised pork are quite simple, the entire production process is a bit complicated and a waste of time. However, as the saying goes, "Slow work makes the most of careful work." I can’t eat hot tofu.” If we didn’t spend so much time, the taste of this Soviet-style braised pork would not be authentic! The numbers on the subtitle also represent the time spent in each cooking process, which adds up to more than two hours.

Soak in cooking wine - 15 minutes

Wash the pork belly and cut it into two square pieces the size of mahjong tiles. Be careful not to cut the meat too small. If it is too small, it will shrink easily. Crushed, but not too big. If it is too big, it will not be easy to cook and it will be inconvenient to eat. After cutting, place it in a casserole, add half a cup of cooking wine, and soak it in cold water. This can soak away the blood in the capillaries. The cooking wine can be easily absorbed by the meat fibers and remove the fishy smell. Generally, it takes about fifteen minutes to soak.

Cook over high heat - 30 minutes

After rinsing the soaked pork belly slightly, cook over high heat. At this time, it is very important to add the amount of water. It should be put in at once. Do not boil it dry before adding water. Even if you really need to add water, remember to add boiling water. Generally speaking, it is better to submerge the meat in water and raise it to more than two inches.

After adding water to the pot, light the fire to the maximum. At the same time, add dried hawthorn, which can make the meat puffy and make it easier to crisp. If you don’t have dried hawthorn, you can add half a spoonful of vinegar. After about five or six minutes, the water will boil. Continue to cook for another five or six minutes. As the meat tumbles, a layer of black and red impurities will float on the water. This layer of impurities is cooked blood water, which should be carefully removed with a spoon. The impurities stuck to the sides of the casserole should also be removed.

Simmer over low heat - 60 minutes

After boiling over high heat for about half an hour, you can switch to simmering over low heat. The size of the fire is subject to the fact that the water surface is not boiling. The stewing time Longer, at least an hour, to make the meat crispy and tender. The reason why braised pork is delicious is because of this slow cooking method.

Collect the juice in the iron pot - 30 minutes

When the meat is cooked enough to sink in when poked lightly with chopsticks, switch to the iron wok and cook. Note that the meat is very tender at this time. , handle it gently, and then add soy sauce. There is also a lot of knowledge in putting soy sauce. Generally, soy sauce is divided into dark soy sauce and light soy sauce. Dark soy sauce is actually made with caramel. It is dark and easy to color and is suitable for braised braised pork, while light soy sauce is light in color and salty. The ____ does not work.

The fire when coloring is a little higher than when stewing just now, but it should not be too high, because the meat is already very crispy at this time, and the meat will easily break into pieces if the fire is high. After cooking for half an hour with the lid open, add rock sugar and the soup will slowly thicken. This process is called "reducing the juice". When "reducing the juice", you can gently turn the meat pieces so that the coloring is more even. Then add an appropriate amount of salt to taste, and when the soup becomes thicker and shiny, this classic braised pork is ready. Suzhou-style braised pork, of course, originates from Suzhou; Suzhou people cook with "people's" condiments, and the coloring is not very strong, but the four words "thick oily red sauce" must be used to describe Soviet-style braised pork. Fat but not greasy, crisp but not crumbly, sweet but not sticky, thick but not salty, these are the characteristics of Su-style braised pork. Braised pork

The meat should be pork belly, which Suzhou people call "rib meat". The meat should be washed and cut into square pieces the size of mahjong tiles. Don't cut the meat too small, as it will shrink and break easily. Looks good. After cutting, submerge it in cold water and put half a cup of cooking wine in the water. Soaking it in water can remove the blood in the capillaries; adding wine to the water can easily be absorbed by the meat fibers and remove the smell of the meat. It is not advisable to soak the meat too much, otherwise the freshness will be lost. Generally, it takes about fifteen minutes.

When it comes to braised pork, water is the most important thing. The water should be put in at once, and do not boil it dry. If you really need to add water, remember to add boiling water. Find a large pot, wash the meat again and put it in. The water should submerge the meat and raise it to a height of more than two inches. Light the fire. Turn the fire to the maximum. Add cooking wine and half a spoonful of vinegar to the water. Adding vinegar can make the meat puffy, making it easier to crisp up.

After about five or six minutes, the water will boil. Continue to cook for another five or six minutes. As the meat rolls, a layer of black and red impurities will float on the water. This layer of impurities is the cooked meat. of blood to remove these impurities.

Boil over high heat for about half an hour. You can switch to low heat. The size of the fire is subject to the fact that the water surface is not boiling. It is called "heating". As for roasting, it needs to be roasted for at least an hour. The longer it is roasted, the more delicious it will be. When braised pork in braised pork, avoid cooking it in a hurry. What is important is this slow cooking technique.

The meat should be cooked until it can be cooked through with a light poke with chopsticks, then transfer it to the iron wok and cook it with the lid open. At this time, it is time to add soy sauce. If the soy sauce is put in too early, the meat will not be crispy due to the salt. If it is put in too late, only the outer layer of the meat will be dyed and will not be tasty. The fire should be a little bigger than when it was "warm" just now, but it doesn't need to be too high, because the meat is rotten now. If the fire is too high, the meat will be cooked into pieces.

In this way, after another half hour of boiling, the water in the pot will be almost full. At this time, we need to add sugar. Sugar, you have to dare to put it, you have to be willing to put it. The amount of sugar is about one pound of sugar per pound of meat. It is best to use rock sugar. Rock sugar has high sweetness, pure taste and high transparency, which is the key to cooking this dish.

When adding sugar, turn up the heat. After adding sugar, the soup will slowly thicken. You can gently turn the meat pieces. If you are afraid that you are not good enough, you are worried about breaking the meat pieces. If it's bad, you can use a spoon to scoop up the soup and pour it down again. After the sugar is added, the soup will quickly dry up. When the soup becomes thicker and shiny, the dish is ready. The soup does not need to be cooked too dry. The braised broth with rice is the best in the world. .

This is the authentic Soviet-style braised pork. Except for wine, vinegar, soy sauce and sugar, there are no other seasonings. It is the original flavor.

Recipe 14

Recipe for authentic braised pork

The meat should be pork belly. Two to three pounds is better.

Wash and cut into pieces. Do not cut the meat into too small pieces. After cutting, soak in cold water and add half a cup of cooking wine. Soak for about fifteen minutes. (This can remove the blood and fishy smell).

The water should be put in all at once, and it should not be boiled dry. We need to find a large pot, wash the meat again and put it in. The water should cover the meat and be more than two inches high.

Light a high fire, put cooking wine and vinegar in the water (when stewing meat, adding a little vinegar can make it easier to cook and rotten, and add fragrance).

After the water boils, skim off the foam.

Simmer on high heat for about half an hour, then switch to low heat. The size of the fire is subject to the fact that the water is not boiling. Simmer on low heat for 1.5-2 hours until the meat can be gently poked through with chopsticks.

Put it into an iron wok and bring to a boil. Add dark soy sauce, in short, thicker soy sauce. Northerners like to stir-fry the sugar color, use medium heat, (you can add some vegetables according to personal taste)

Add sugar after half an hour, about 2 pounds of meat, 1-2 taels Sugar depends on personal taste, and the tastes of northern and southern people are different.

Bring up the juice over high heat. When it is almost done, remove from the pot.

Can be garnished with some coriander leaves.

Note: After frying and frying raw meat, there will definitely be a lot of grease, which can be removed according to personal taste.