Ingredients?

One pound of front leg meat

2 tablespoons of light soy sauce

1 tablespoon of dark soy sauce

5-6 slices of ginger

Half a green onion

2 tablespoons of cooking wine

1 tablespoon of sugar

1 small piece of cinnamon

How many star anise leaves

How to make the oil-free and water-free version of braised pork?

1. Cut the front leg meat into thick slices, soak in water for half an hour, and remove the blood. For our family, the pork belly is too fatty, the hind leg meat is too thick, and the front leg meat is more moderate. You can choose according to your preference.

2. Put all the seasonings into a Zwilling cast iron pot, bring to a gentle boil over high heat. Because it is an oil-free and water-free version of braised pork, you must use a thick-bottomed pot, otherwise the meat will stick to the bottom and not rot. I have always used a Zwilling cast iron pot. If you don’t have this pot, you can try another pot. There is no guarantee of success.

3. Add the cut pieces of meat, bring to a boil over high heat, then reduce the heat to the minimum. I use a low heat in the center of the gas stove and simmer for an hour.

4. The pot needs to be stirred several times in the middle, and more frequently towards the end, otherwise it will be easy to burn the bottom. The cast iron pot is well sealed and the evaporated water will drip back into the pot, so there is no need to add water.

5. The braised pork made this way is not greasy and the meat is firm. My son likes it very much. Because my taste is light, the light soy sauce has enough saltiness. If you think it is light, you can add a little salt to taste at the end.