The history of braised pork Braised pork is one of the traditional Chinese delicacies with a long history.

It is said that braised pork originated in the Northern and Southern Dynasties. At that time, in order to cater to the taste of the nobles, the palace chefs cut the pork into chunks and slowly cooked it with soy sauce, sugar, vinegar, ginger, green onion and other seasonings.

Later, braised pork gradually spread to the people and became a delicacy on people's tables.

There are many ways to make braised pork. Here is a simple and easy-to-learn method.

Ingredients: 500 grams of pork belly, 3 slices of ginger, 1 onion, 2 star anise, 1 piece of cinnamon, 1 piece of cooking wine, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of rock sugar, appropriate amount of water. Steps: Wash the pork belly and cut into 2-3 cm square pieces.

Slice ginger and cut green onion into sections.

Pour an appropriate amount of oil into the pot, add ginger slices, green onions, star anise, and cinnamon and stir-fry until fragrant.

Add pork belly and stir-fry until surface is slightly brown.

Add appropriate amount of cooking wine, dark soy sauce, light soy sauce, and rock sugar, stir-fry evenly.

Pour in an appropriate amount of water to cover the pork belly pieces, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.

Cook until the meat is tender and serve.

How to eat braised pork Braised pork can be eaten with rice, steamed buns, noodles, etc. It can also be eaten as an appetizer or late-night snack.

Here is a simple way to eat late night snacks.

Ingredients: Appropriate amount of braised pork, steamed buns, 2 green onions, appropriate amount of soy sauce. Steps: Cut the steamed buns in half, put them in a steamer and steam them for 5 minutes.

Cut the braised pork into small pieces and place on top of the steamed buns.

Sprinkle with chopped green onion, drizzle with soy sauce and serve.