The trick to making braised pork tender and rotten is to rinse the meat with hot water after blanching. Stir-fry the meat until the surface is completely coated with sugar, then add boiling water. Stew the meat until it is about 70 to 80% cooked, and then add salt. Adding salt too early will cause the protein in the meat to shrink, which is also the reason why the braised pork becomes stale. Therefore, you must wait until the braised meat is 70 to 80% cooked before adding more salt. Salt.

In fact, in addition to the above three tips, there is also a certain reason for choosing different meat. The cold meat we often buy in the market is easier to stew. According to this method, it will basically stew for about 40 minutes. It will become soft and tender; and if it is hot fresh meat, that is, large pork, because the meat is relatively hard and old, it needs to be stewed for more than an hour before it becomes soft and tender.

Historical Allusions to Braised Pork

When it comes to braised pork (Dongpo Pork), naturally we cannot forget the man who pushed the career of braised pork to its peak - Su Dongpo.

It is precisely because of his efforts that braised pork has moved from the grassroots to the upper levels, from the common people's cooking pot to the literati's dining table. In fact, Dongpo Pork, which has a long history and is famous all over the country, is simply braised pork. When studying the history of braised pork, it is indeed difficult to tell when and where it originated. However, due to Mr. Dongpo’s tireless efforts, braised pork has officially entered the stage of history since then.

"The good pork in Huangzhou is as expensive as dung. The rich refuse to eat it, and the poor don't know how to cook it. Slow the fire and use less water. When the heat is sufficient, it will be beautiful. Come and have a bowl every morning. Don’t worry about your own family when you are full.” From Su Dongpo’s poem “Eating Pork”, it is not difficult to see that Mr. Su not only “comes to get a bowl of delicious food every morning”, but also knows how to cook braised pork “slowly and slowly.” The cooking method of adding water and sufficient heat to its beauty.