Generally, girls don’t like to eat fat meat because it is too greasy in the mouth, and they don’t like to eat lean meat because it is too hard and tasteless. So, is there any meat that tastes good in the mouth? What about something that’s not greasy? The editor below recommends several braised pork dishes that you can make at home.

Home-cooked braised pork is an authentic home-cooked dish. The best pork belly is used to make this braised pork. As the saying goes, "the meat is fat and the meat is lean." When choosing pork belly, you should choose one layer of fat and one layer of lean meat. The more layers, the better. Braised pork stewed in a pressure cooker has a delicious flavor and is not greasy, and is loved by everyone.

Method 1

Ingredients

One strip of pork belly, onions, ginger, garlic, aniseed (star anise), cinnamon, Sichuan peppercorns, sugar, salt, soy sauce, MSG (or chicken essence).

1. Fry

Wash the meat and cut it into mahjong pieces, 2 cm square. Do not blanch it with water. Just take the pot and pour an appropriate amount of oil. When the oil is hot, add the ingredients and meat pieces into the pot. Frying! This process of frying is indispensable. Firstly, it can fry the lard in the fat meat so that it does not taste greasy. Secondly, it can increase the flavor of the meat (don’t overcook it, be careful of it turning into oily residue). Fry until the outside of the meat is slightly golden. Stop the fire, take out the meat and pour out the oil.

2. Burn

In another pot, pour an appropriate amount of oil, add onions, ginger, and peppercorns and stir-fry. Special reminder: garlic should be added. Pat it lightly, peel it, and do not need to cut it. , put in the whole, at least one end, stir-fry together 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, don't be afraid to add too much, meat loves sugar. Then pour in soy sauce (preferably dark soy sauce for easy coloring), not too much. Be quick or the sugar will burn. After the juice is boiled, add the fried meat, stir-fry, and pour in water (bone soup is best).

3. Stew

Pour the soup and meat into the pressure cooker (if you have time or don’t have a pressure cooker, then simmer slowly, for at least an hour, the simmering the better, Don’t forget to add water during this period). The water in the pressure cooker should be slightly covered with meat. Add salt, aniseed and cinnamon. Bring to a boil over high heat. Cover and simmer for 25 minutes. Stop the fire and let it cool naturally. When the pressure is gone, open the lid and turn on the heat again to reduce the juice. The juice will be thick. Finally, add a little MSG, stop the heat and take out the pot.

Method 2

Production materials

Appropriate amount of pork belly, appropriate amount of rock sugar, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of allspice powder .

Taste: Five-flavor;

Preparation time: 15 minutes;

Number of people: 2 people;

Cooking time: 90 minutes ;

Method

1. Cut the pork belly into dices (I think larger pieces of meat are delicious).

2. After the water in the pot boils, add the meat pieces. After the water boils again, skim off the foam, take out the meat pieces and rinse them with water.

3. Boil another pot of water, add onions, ginger, garlic, cooking wine, five-spice powder, and then add meat cubes. After the water boils, pour it into a casserole and simmer for an hour on low heat. Add dark soy sauce Add an appropriate amount of rock sugar and continue to simmer over low heat for half an hour (the dark soy sauce I bought is salty, so I don’t need to add salt).

4. When the soup is thick, serve it on the plate (you can leave some soup, add water, starch, etc. to make the juice, and pour it on the braised pork to make it more attractive! I am in a hurry to eat, and I am too lazy to make the sauce again. , but this soup is already thicker, so it’s okay).

Method 3

Ingredients

A piece of pork belly with skin, about one and a half to two kilograms. 2 green onions, a piece of fresh ginger, 25 to 30 peppercorns, 1 or 2 aniseed, and 2 tablespoons of brandy, red wine, cooking wine, or white wine of your choice. 2 tablespoons of very fresh soy sauce, 2 tablespoons of dark soy sauce (or light soy sauce), 3 to 4 tablespoons of white or brown sugar, and an appropriate amount of salt.

Preparation

Wash the skin-on pork belly with warm water, shave the hair on the skin, control the water, and cut into 1.5x1.5-inch cubes, each piece There should be skin and fat and lean meat. Flatten green onions and flatten fresh ginger.

Production process

Step 1: Put the cut meat into the pressure cooker, add warm water until the meat is just covered. Add green onions, fresh ginger, peppercorns and aniseed.

Bring to a boil over high heat. After the pressure cooker is deflated, turn to medium-low heat and cook for 8 to 10 minutes. Turn off the heat and cool down and set aside. In order to reduce greasiness, use a slotted spoon to transfer the cooked meat to a plate or bowl and set aside.

Step 2: Put 3 tablespoons of peanut oil in the wok. When it is hot for 5 minutes, add 2 tablespoons of very fresh soy sauce, 2 tablespoons of dark soy sauce (or light soy sauce), 3 to 4 tablespoons of white or brown sugar, and salt. Just the right amount. When the pot boils, pour in the prepared cooked meat pieces, stir-fry and brown, until the soup is almost dry, then serve. Sprinkle coriander segments on top and serve!

Tips

1. When stewing meat in the pressure cooker, wait until the water boils and then turn to low heat.

2. The optimal time to stew meat is 15 to 20 minutes. If it is stewed for a long time, the meat will be too rotten and the quality of the dishes will deteriorate.

3. Adding rock sugar before collecting the juice will give a good coloring effect. And the dish will have a more wonderful aftertaste.

4. No additional fat is added except the fat of the meat itself. It has reduced a lot of calories and is relatively healthier.

Method 4

Taste of the dish;

Main stewing process;

One hour required;

Normal production difficulty;

Kitchen utensils used for wok and casserole;

Production materials

500 grams of pork belly, five slices of ginger, one strawberry, and eight octagonal crystals of rock sugar (small), one teaspoon of salt, dark soy sauce

One-third tablespoon, appropriate amount of light soy sauce, one tablespoon of cooking wine, appropriate amount of MSG;

Tips for making braised pork

This pork belly is not blanched, but soaked, which can better retain the meaty aroma. But maybe kitchen freaks can’t stand it. In fact, it can also be done after blanching. It depends on your preference;

In addition, the process of frying the sugar has been changed, and the rock sugar is used at the end to collect the juice. It will add color, fragrance and brightness. If you are not used to so much sugar, you can reduce it;

Be sure to use a wok - a casserole - a wok, because using only the wok will not make it crispy, and use a casserole for the sauce;

Method 5

Making materials

500 grams of pork belly, 1 tablespoon of wine, 1 teaspoon of salt, 1 tablespoon of vegetable oil, a little green onion, 2 tablespoons of sugar, and 1 small piece of ginger.

How to make braised pork at home

1. My mother’s method of cooking the pork is that she doesn’t blanch the pork when she buys it. She just washes it with hot water over and over again and scrapes off the remaining pig skin. Pig hair, and when buying meat, choose the ones with more layers, the better;

2. Cut the pork belly into thick slices of about 1.5 cm. You can make it thicker, but not too thin. Otherwise, too much water will be lost, and the meat will easily lose its soft and glutinous texture after it is cooked;

3. Heat the electric frying pan and place the pork pieces neatly. We need to use frying to make the surface of the pork golden at the same time. Lock the moisture inside;

4. Fry one side until slightly brown, then flip over and fry again. Another advantage of doing this is that it can fry out part of the fat and minimize the amount of fat in the braised pork. After the meat is fried, pour it into the wok immediately. Do not let it cool before using;

5. Pour one tablespoon of vegetable oil into the wok and two tablespoons of sugar over medium heat. Start frying the sugar, don’t worry about the burden of oil, all the oil will be removed later;

6. Fry the sugar until it melts, turns golden brown, and then foam begins to float on the surface, which indicates the color of the sugar. After frying, the next step must be done quickly. One second longer will cause the sugar to burn and become bitter. If it is too late, you can remove it from the fire for a few seconds;

7. After the sugar is fried, pour in the fried meat. Quickly stir-fry the pieces evenly so that each piece of meat is coated with color;

8. Wash and slice the ginger, put it into the pot and stir-fry together;

9. Cook on the edge of the pot Add cooking wine, cover the pot and simmer for about 30 seconds before opening the lid. In my mother's words, the meat absorbs the aroma of the wine;

10. Pour boiling water along the edge of the pot;

< p> 11. The amount of water should cover 3/4 of the meat. After the water boils, cover the pot, turn to low heat and simmer for an hour;

12. When only half of the soup is left, the meat It's basically 8 minutes cooked. At this time, all the fat in the meat has been stewed out. We have a very important step to do here, which is to scoop off all the layer of fat floating on the top of the broth. I'm full Scooped out more than 100 grams, which is more than half a small bowl. After scooping out the fat, add salt and continue to stew. The oil scooped out here is very fragrant when used to fry other dishes. Don’t waste it;

13. I forgot to take a picture of the last step of collecting the juice. When only 1/3 of the soup in the meat is left, turn the heat to high and turn the meat while turning the pot. As the water evaporates, the color of the meat will change. The more beautiful it is, the surface will still feel sticky due to the effect of sugar. It is best not to use a spatula in this step, otherwise the skin of the meat will be damaged accidentally. You can garnish the braised pork with a little chopped green onion after it is out of the pot;

Cooking skills

Cooking meat in boiling water will make it softer and glutinous!

Add sugar according to personal preference, 1000 grams of meat is about 50-60 grams of sugar;

After the water boils, add the meat and cook for about 5 minutes before taking it out;

Since onions and ginger are not added, more cooking wine should be added, three tablespoons is enough;

The water for stewing meat must be boiling water. Cold water will tighten the meat and make it unpalatable. And the water must be added all at once, and no more water can be added in the middle;

The fire must be small and not too high, otherwise it will scorch.