In my hometown in Guangdong, whether it is a Chinese New Year or a wedding banquet, there will definitely be two hard dishes, one is the famous white-cut chicken, and the other is Cantonese braised pork.

There are many ways to make braised pork. Everyone’s materials and ingredients may be different. Some people like to use braised pork with taro, and some people like to use braised pork with sauerkraut. My family's favorite is to use braised pork with sauerkraut. This is the best combination. If it is paired with taro, it will be too powdery and easy to clog the throat.

Today I will share with you my seasoning and method for making braised pork. This method is very simple and is more suitable for home production. If you like to eat braised pork, you can save it first. You can do it when you have time. Try this method.

Cantonese pork belly

Ingredients: fried pork belly, sauerkraut, coriander head, garlic, ginger

Seasonings: salt, light soy sauce, oyster sauce, rice wine , white vinegar, Nanfu (cousin of fermented bean curd), pepper

Detailed instructions

1. Put the fried pork belly into the water, skin side down and soak for 3-5 For hours, this step is mainly to soften the pork skin and make it easier to cut into pieces (if you don’t know how to deep-fry pork, you can go to my homepage. The top video teaches you how to fry pork). Take the soaked pork belly out, put it skin side down on the cutting board and cut it into pieces. You can cut it into large or small pieces according to your preference. Put the cut pork into a large pot and prepare to marinate for flavor.

2. Season the braised pork with a few coriander heads, half a head of minced garlic, a small spoonful of salt, 3 spoons of light soy sauce, 2 spoons of oyster sauce, a spoonful of rice wine, and a spoonful of white vinegar. , a little pepper, finally add 2 pieces of southern milk and 2 spoons of southern milk juice, stir the pork evenly and marinate for 30 minutes to absorb the flavor. Put a little cooking oil in the pot, add minced garlic and shredded ginger and stir-fry until fragrant. After the aroma comes out, pour the prepared sauerkraut into it, turn on low heat and slowly stir-fry until the sour aroma comes out. After the aroma comes out, you can take it out of the pot and set aside.

3. Take a deeper plate and put the pork belly piece by piece with the skin side down. After placing the plate, you can put the remaining pork belly scraps into the middle of the plate. Finally, put the freshly fried sauerkraut into the plate. You can press it hard to press the sauerkraut a little tighter. Put a little water in the pressure cooker, put the steaming rack on it, and then put the pork belly in.

4. Cover the lid of the pressure cooker, first turn on high heat to let the pressure cooker steam, then turn to low heat and steam for 12-15 minutes. When the time is up, take out the steamed pork belly, cover it with a large plate, turn the plate over, and remove the deeper plate. This fragrant and delicious sauerkraut pork belly is ready. If you like to eat braised pork, try it now.

I am Doufu, and I specialize in sharing detailed home-cooked recipes, Cantonese delicacies, home-cooked snacks, etc. If there are any shortcomings, you are welcome to give me your advice! If you like it, please give it a follow.