In my memory, my mother can cook a table of delicious dishes. After her cooking, all kinds of ingredients are always delicious and delicious, and the whole family is full of praise. Although she always thinks that my cooking skills are better than hers now, it is ultimately her influence that has made me the person I am today who loves to eat, love to cook, and loves to share.

After living in the United States for a long time, which dish do you miss most about your mother’s cooking? That must be braised pork. In my memory, the braised pork cooked by my mother is very delicious. Although it is a bit greasy, I can always eat a lot of rice every time it is paired with it, which is very satisfying. For Chinese people living in foreign countries, braised pork is an irreplaceable feeling of warmth and homesickness in their hearts.

Nowadays, I also like to make braised pork for my family and children. It stands to reason that children who grew up abroad may not all like braised pork, but all three of my children actually love it. Every time I make this dish, the meat, basin, and bowl are all gone, which is not enough to eat.

I sometimes think that maybe this braised pork dish can be passed down from generation to generation. Perhaps children who grew up abroad will remember the braised pork cooked by their mother in the future, and they can follow my recipe and make this flavor to satisfy their cravings.

After many experiments and improvements, I finally found the secret to making braised pork that is fat but not greasy, melts in your mouth, soft and fragrant. When it is cooked in the kitchen, the aroma is already delicious. After it is served, it is loved and affirmed by the family!

I bought so many good kitchen items at the Chinese Life Center. This time, I am very honored to have the opportunity to share this braised pork recipe with my friends. Below are the detailed steps and some tips for making this braised pork dish. I hope you can also make delicious braised pork.

After all, braised pork is always classic and never goes out of style. It is exactly the taste of home that we overseas Chinese are looking for! If you also miss the braised pork in your hometown, then you might as well follow my steps and give it a try~

S K I L L

Secret spoilers

1 . Choose good meat: The skin is fine, elastic when pressed, moist and full, the fat and lean parts are uniform in layers, and the layers are clear. Only good pork belly can make delicious braised pork.

2. Cook in cold water: Pork belly must be cooked in cold water, so that the cooked meat will not be burnt.

3. Huadiao wine: This is the key to making the pork belly fat but not greasy. The braised pork made with Huadiao wine will not be so greasy, and it will be softer and more elastic.

Ingredients list

Ingredients: 1000 grams of pork belly, 5 hard-boiled eggs, appropriate amount of cold water, 1 cup of boiling water

Accessories: appropriate amount of Huadiao wine, oil Appropriate amount, 1 tablespoon oyster sauce, 2 tablespoons dark soy sauce, 1/4 teaspoon white vinegar, 3/4 cup rock sugar, 6 green onions, 6 slices ginger, 8 garlic, 4 pieces tangerine peel, 3 star anise, 2 grams cinnamon, 6 bay leaves slices, 2 chili peppers, and appropriate amount of white pepper

Step 01

Put the pork belly in a pot under cold water, add 3 green onions, 2 slices of ginger, 2 pieces of tangerine peel, 1 Boil one star anise and 1 tablespoon Huadiao wine together to remove the fishy smell of the pork belly and make it more fragrant. After boiling, turn the meat over, skin side down, and cook for two minutes.

Step 02

After the pork belly is cooked, take it out, let it cool slightly, and cut the meat into cubes (about 3*3 cm, or smaller).

Step 03

Put 1-2 tablespoons of vegetable oil in the pot, pour the pork belly in and fry until it is a little brown, which can remove the fishy smell of the meat. After frying, take it out and set aside.

Step 04

Use the remaining oil to fry 3 green onions, 4 slices of ginger, and 8 garlic cloves. Fry for 1-2 minutes until a little brown, then add 2 slices of tangerine peel. , 2 grams of cinnamon, 2 star anise, 6 bay leaves, and 2 chili peppers (you can save this, it will make it less spicy after cooking and increase the flavor), and stir-fry for a while.

Step 05

Pour in the fried pork belly, stir-fry slightly, then add 1 tablespoon of oyster sauce, and continue to stir-fry evenly.

Then, pour in 3 and a half cups of Huadiao wine and simmer over medium to low heat.

The braised pork made with Huadiao wine will not be so greasy, and it will be softer and more elastic!

Step 06

Prepare a pan and start frying the sugar. Pour 2 tablespoons of oil and 3/4 cup of rock sugar into a pan and stir-fry over medium-low heat until it melts and turns a little brown.

Remember, never over-fry, otherwise the braised pork will become bitter.

After frying the sugar color, quickly pour it into the boiled meat.

Note that the sugar will explode when you pour it, so be careful of splashing!

Step 07

Here is a little tip: when stewing, you can add a few hard-boiled eggs to remove the greasiness of the pork belly.

Especially the eggs stewed together with the pork belly turn into braised eggs, which is super delicious and adds another dish to dinner!

While adding the eggs, pour 2 tablespoons or 2 and a half tablespoons of dark soy sauce, 1/4 teaspoon of white vinegar (adding vinegar can make the meat more tender), and 1 cup of boiling water (cannot use cold water) , after cooking for twenty or thirty minutes, you can take out the braised eggs.

Of course, how long you cook it depends on your personal preference. If you cook it longer, the braised eggs will be more flavorful.

Step 08

Cover the lid and continue to simmer over medium-low heat for 3-4 hours, turning occasionally during the process.

When the soup is thick and almost ready, sprinkle a little white pepper to enhance the flavor and cook for another 5-10 minutes.

Step 09

Before putting it in the pot, add a little oil to brighten the color. Finally, put it on a plate and pour the soup on top.

I picked some vegetable leaves from the garden for decoration. The two kinds of dishes are arranged as you like, and both are unique.

My three children can’t wait. Every time they eat braised pork with rice, they always eat one or two bowls more than usual!

Finally, I hope you can also make delicious braised pork. I also hope that this braised pork will become a memory for me and my children, and the taste of home will be passed down from generation to generation.