This is a very traditional method. Many people do it in various ways. I looked at it and found that few people did it the same way as me, so I shared it. for everyone. My method does not blanch water, add oil, or add salt throughout the process. The result is rosy, tender, slightly sweet but not greasy. I have been using this method since 2009, and many friends say it is delicious.

By Little Chef Yi Ya

1. Choose the pork belly first. This process is very important and directly determines the taste of the finished braised pork. Generally, I will choose pork belly with alternating fat and thin. Many people will use front leg meat. 5 I think it is too greasy and I will not choose it easily...it is too cooked and tastes a bit sticky, so the alternating fat and thin is the most suitable.

2. Cut into small pieces and fry directly in the pan until golden brown on all sides. During the frying process, each piece should be browned against the bottom of the pan to completely lock in the gravy. Many people like to blanch the meat. After blanching, the meat tends to harden, and all the juices in the meat are boiled out, losing the tender texture that braised meat should have. Personal habits are different. My method is not to blanch the water. After frying, take it out

3. Without pouring out the oil in the pot, add rock sugar and fry repeatedly until it becomes slightly red, then pour the fried pork belly into it and stir-fry (fried rock sugar will turn a little red) That’s it, it’s easy to feel bitter after it’s passed). Add the ginger slices, star anise and bay leaves and continue to stir-fry evenly. Add Huanghuadiao wine to remove the fishy smell and enhance the freshness. (If you don’t have Huadiao wine, replace it with cooking wine or rice wine)

4. Add light and dark soy sauce for seasoning (no salt is added in the whole process, because there is already salt in the light and dark soy sauce. The brand depends on the brand you commonly use. I use Haitian. There are also sauces and dark soy sauce specially used for braised pork. I feel that the salt in it is not easy to evaluate, so I am still used to my own method. I add light soy sauce and dark soy sauce myself. )

5. Add boiling water, cover, and simmer over low heat for 40 to 60 minutes. (There is another way to do it, which is to add rice wine or a whole bottle of Huadiao wine directly without adding boiling water. It depends on your own taste.) The reason for adding boiling water instead of cold water is that the meat will shrink when it encounters cold water, and the stew will be braised. The meat will have a woody texture and not be tender. Add enough water to cover the meat. If you stew for a long time with less water, the pot will become dry. When the water and oil separate, it will taste a little greasy. It doesn’t matter which one has more, you can cook it until the juice is reduced. But not too much

6. Finally, reduce the juice over high heat. Because there is sugar in the soup, the soup is thick. Stir while reducing the juice over high heat. Remember, reducing the juice does not mean frying it dry. If it is cooked too dry, the meat will easily become stale. There is no blanching, no oil, no salt in the whole process. The braised pork is tender, soft, sweet and not greasy, and the color is ruddy and very beautiful. You can also try it at home

7. The braised pork I made myself is not greasy when eaten alone. Paired with a bowl of rice, it is delicious... hahaha!

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