05-16

Braised pork has its own unique way of doing things, braised pork is brightly colored, smooth and juicy, with a delicate taste, salty and sweet, and a reddish color that tempts people's stomachs at all times.

Braised pork has a variety of practices, similar to the Dongpo meat, Hunan cuisine in the Mao's braised pork, square meat, basically can be called braised pork, only individual differences.

There are many ways to make braised pork, some of which use pork directly without adding any side dishes, and some of which add potatoes for better flavor, and there are many other kinds of vegetables besides potatoes that can be paired with braised pork.

The most common are:

Sweet potatoes, lettuce, mushrooms, taro, carrots, tofu, tofu knuckles, bean curd, and many other veggies can be paired.

My favorites are oiled tofu, tzatziki mushrooms, taro and roti.

These vegetables and braised pork are especially tasty when cooked together. The fat from the braised pork is fully incorporated into the vegetables during the cooking process, making the combination of the two even more flavorful, and the broth is fully absorbed by the soy products, creating a subtle change in the flavor and giving the braised pork a great texture.

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