Authentic Braised Pork Recipes [Three Types]

The first braised pork recipe:

1. Put the bought pork belly (that kind of lean meat and fat meat once stacked) cut into 1 cm squares (the thickness does not matter, just the length and width);

2. Put oil in the pot (put more), add sugar after it is hot (white sugar can also be used) ) a spoonful (you can add more) and stir-fry until it becomes mushy (there should be thick smoke coming out of the pot at this time, don’t be afraid). Pour in the cut meat and seasonings (thick slices of ginger, garlic cloves (do not crush them), cinnamon, dried chili peppers, star anise, orange peel (not tangerine peel)), stir-fry over high heat for three minutes, when the meat becomes 3. Add an appropriate amount of salt, one spoon of dark soy sauce, 1/5 spoon of vinegar, half a spoon of sugar, two spoons of cooking wine, half a spoon of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged 3. mm, bring to a boil over high heat (it starts to smell fragrant);

4. Pour into the stew pot and simmer over low heat for 1 and a half hours. At this time, the soup should be very little and thick (if there is too much soup, you can use high heat) Collect the soup, but stand aside and watch), add green peppers (not very fat bell peppers), add some coriander, then taste for saltiness, and simmer for another 3 minutes.

5. Serve the dish before saliva drips into the pot, and eat another piece secretly without others knowing.

The second method of braised pork:

Braised pork can be said to be a common dish. Different places and different people have different cooking methods. I just came out and offered a dish of braised pork to explain the slander to you Brother Tao and Sister Tao.

When buying meat, be sure to buy pork belly with the skin on. Fatty meat and lean meat are basically equal parts. Be sure to buy pork belly with the skin on, otherwise you won’t make it at all.

Wash the meat and cut it into cubes, 2 cm square. Do not blanch it with water. Just take the pot and pour an appropriate amount of oil (I use peanut oil). When the oil is hot, put the meat into the pot and fry! The process of frying is indispensable. Firstly, it removes the lard from the fat meat so that it does not taste greasy. Secondly, it can increase the flavor of the meat (personal experience...the fire should not be too strong) and fry until the outside of the meat is slightly golden. , cease fire, take out the meat and pour out the oil.

In another pot, pour an appropriate amount of oil, add onions, ginger, and peppercorns and stir-fry. Special reminder: add garlic, pat it lightly, peel it, do not cut it, put it in whole, at least one head, together. Stir-fry until fragrant, and then very important - don't forget to add sugar! Rock sugar is best, white sugar is also acceptable, at least 1 tablespoon (I put 2 tablespoons), don’t be afraid of adding too much, meat loves sugar. Then pour in soy sauce, not too much. Be quick or the sugar will burn.

After the juice is boiled, pour in the fried meat, stir-fry, pour in water (bone soup is best, but unfortunately I don’t have time to cook it), and then - put it in the pressure cooker! (If you have time or don’t have a pressure cooker, simmer it slowly, at least for an hour. The simmering the better, don’t forget to add water during this period). The water in the pressure cooker should be enough to slightly cover the meat. Add salt, add aniseed, bring to a boil over high heat, cover and simmer for 25 minutes, then stop the heat and let it cool naturally. When the pressure is gone, open the cover, then turn on the heat again to reduce the juice. When the juice is thick, , add a little MSG, stop the heat and take out the pot, until fragrant

The third method of braised pork:

Cut the white meat into pieces of appropriate size. Then blanch it in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (Secret recipe: It’s best to add some white wine!)

Prepare the seasonings first: pepper, aniseed, cinnamon, ginger, green onion, cooking wine, soy sauce

Put a little oil in the wok. Add white sugar and stir-fry the sugar color.

After stir-frying, add the prepared seasonings and meat immediately! (As soon as it starts to bubble, add something!)

According to personal preference, you can also add some dried chili peppers and fry them together. The color will be brighter and the taste will be richer

< p>After the color is added, you can add water, and then wait for the water to boil~~~

After the water boils, just lower the fire and simmer! (My personal experience is two hours)

When there is not much water left, add salt and let the juice collect over high heat

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