Braised Pork
Ingredients: 800 grams of pork belly
Accessories: 3 tablespoons of light soy sauce, 3 pieces of aniseed, 2 tablespoons of dark soy sauce, 3 slices of bay leaves, 6 slices of ginger, 10 cloves A few peppercorns, 20 cinnamon bark, a small piece of grass fruit, 1 dried hawthorn, 10 nutmegs, 5 rock sugar, 20 mature vinegar, 3 spoons of salt, 2 spoons of starch, 1 spoon of vegetable oil, 4 spoons of water, appropriate amount
How to cook braised pork
p>1. The selection of pork belly used to make braised pork is very important. Pork belly that is too thin will not taste good, and pork belly that is too fat will taste a little greasy. Choose pork belly that is 30% fat and 70% lean.
2. Prepare spices: cloves, grass fruits, nutmeg, cinnamon, bay leaves, dried hawthorn, and aniseed. If you don’t have them at home, you can omit them
3. Prepare 2 spoons Dark soy sauce, 3 tablespoons of light soy sauce, the light soy sauce is used for seasoning, and the dark soy sauce is used for coloring
4. Cut the pork belly into cubes of any size
5. Add some cold oil to the cold pot Saute the peppercorns until fragrant
6. Then discard the peppercorns and fry the rock sugar in the base oil
7. When frying the rock sugar, use low heat and fry until the rock sugar melts and turns brown
8. Then add the diced pork belly and stir-fry over low heat for 3 minutes to stir out some of the fat in the pork belly
9. Then add light soy sauce and season with spices
10. Add an appropriate amount of boiling water and transfer the meat to a casserole. When stewing the meat, be sure to release the water.
11. Cover the casserole with a lid and simmer for 10 minutes. Add 2 spoons of dark soy sauce for color
12. When simmering for 20 minutes, add 2 and a half spoons of salt, cover and continue simmering over low heat
13. When simmering for 30 minutes, add 3 tablespoons of mature vinegar, which can achieve the effect of freshening and relieving greasiness
14. Stew the braised pork for 45 minutes. The meat will taste best in 45 minutes. Add a little starch water before taking it out of the pot. That’s it