The main process of making braised pork is as follows: 1. Soaking 2. Blanching 3. Burning 4. Collect the juice.
1. Soaking: Soaking in water can remove the blood in the capillaries; adding some cooking wine to the water can easily absorb the meat fibers and remove the meaty smell. It is not advisable to soak the meat too much, otherwise the freshness will be lost. Generally, about 10 minutes will suffice. 2. Blanch: Cut the pork into pieces and boil it in cold water. After boiling, take it out and wash away the blood foam.
3. Firing: This is the key step in braised. Be sure to cook slowly over low heat for more than 1 hour. In fact, in the final analysis, this classic dish with a strong sense of family affection may seem simple, but in fact the most important thing is the cooking time. The heat was not high enough and the meat was tough. If the heat is overcooked, the meat will be too soft and shapeless, which will seriously affect the final juice collection and presentation.
Four. Juice collection: It has a great impact on the sensory and taste of the finished product. Be sure to use high heat to reduce the juice, so that the color of the meat can be bright red and the soup will be completely oily.
Three keys to cooking braised pork well:
1. The selection of pork belly ingredients is very important. Be sure to choose the real 5-layer pork belly with one layer of skin, one layer of fat, one layer of lean, another layer of fat, and another layer of lean. This is the innate condition for secret braised pork and is indispensable. This is organic black mountain pig premium pork belly. Counting from the bottom, there is one layer of skin, one layer of fat, one layer of lean meat, then one layer of fat and one layer of lean meat. (It is a relatively lean pork belly, a very healthy organic food. But the price is too expensive, 67 yuan/kg. You can also use ordinary sour pork, but it is not as thin as this one. In fact, my handsome boy prefers fatter ones.) Cut into small cubes of 2-3 cm
2. Making braised pork is a slow process and should not be cooked over high heat.
3. Add a little more sugar. Meat loves candy. The appropriate amount of sugar is one tael of sugar per pound of meat. And it’s best to use rock sugar. I didn't put so much sugar and added some red dates, which increased the sweetness and was more nutritious and healthy. Preparation of braised pork: Ingredients: 500 grams of pork belly, 1 strawberry (domestic meat quality is good, strawberry can be omitted. Foreign pork has a strong taste, so it must not be omitted, otherwise the fishy smell of the meat will be obvious.) 1 cinnamon, 3 star anise, Half a green onion, 6 slices of ginger, 6 red dates
Seasoning: 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 6 grams of salt, 20 grams of rock sugar
Method:
1) Cut the washed pork belly into 2cm-3cm pieces, blanch and set aside. (If it is high-quality pork belly and the quality of the meat is good, you can fry it directly in the pan without blanching it).
2) Slice the ginger and cut the green onion into sections. Pour oil into the pot. When the oil is cold, add onion, ginger, cinnamon, strawberry and star anise and stir-fry until fragrant. Add pork belly and stir-fry until it changes color. Continue stir-frying for 2 minutes until oil comes out. Pour in dark soy sauce, light soy sauce, sugar and salt, add red dates and stir-fry for 5 minutes. Then pour in boiling water, the amount of water should cover the meat surface, and skim off the foam after boiling. (I used to fry the sugar color first, but later I found that using this method, it is also good without frying the sugar color.)
3) Simmer on low heat for about 1 hour, and when it is almost out of the pot, turn to high heat. Collect the soup.