Braised pork is the most authentic way.
Ingredients: pork belly (what is pork belly? It is the kind of fat and thin meat, and the more layers, the better. As the saying goes, eat meat, fat and thin! ) 2 kg (not too little or you can't make delicious braised pork! )，
Seasoning: salt, sugar (preferably rock sugar powder), onion, ginger slices, cooking wine (as for the dosage, except for 3 tablespoons of sugar, others mainly depend on personal taste)
The practice of braised pork
1. Wash the meat, cut it into cubes, and soak it in cold water with cooking wine for 5 minutes. Remove and drain the water.
2. Cool the oil in a hot pan. When the oil is slightly smoky, add the crystal sugar and keep stirring. You will find that the crystal sugar at first will become like white sugar, then like yellow sugar, then like red pond and then like … no more! Add meat quickly or the sugar will burn! Don't stop your shovel! Keep stirring! Sugar will hang on the meat unevenly, so leave it alone and continue to stir you. At this time, sugar will hang evenly on the meat because of heating.
3. now add water! Just finish the meat, and ginger slices with scallion. Bring the fire to a boil, and turn it to low heat for half an hour.
You can add salt to the meat now. Please pay attention to this step, only add salt when the meat is cooked to 6% maturity! There are two reasons: 1. Adding salt early will make protein shrink, and the meat is not easy to boil. 2. What salt do you use at home? What salt ...? Stupid! Iodized salt! What happens when iodine is heated? No idea? Go back and read junior high school chemistry! )
5. Cook again 15-20 minutes! Don't rush to eat yet. If you are a fanatic of bibimbap, you can serve now. If you like dry braised pork, open a big fire and serve it with dry juice.