Does the braised pork you cook at home smell delicious, but becomes greasy and disgusting after just a few bites? This is because you were lazy and did not fry the fat in the meat in advance. This step is very critical.

1. Fry the meat.

Wash the fat and lean pork belly and cut into medium-sized pieces.

Put oil in the pan. When it is 60% hot, add a few slices of ginger and garlic cloves. After it turns slightly brown, add the pork belly.

Turn to medium-low heat and press the pork belly repeatedly to allow the fat inside to fully evaporate. It will end up with a light golden color on all sides and will be about a quarter smaller in size.

Put out the pork belly, then use a spoon to scoop out the lard, leaving a small amount in the pot. This lard can be used when cooking next time, and it will taste particularly fragrant.

2. Fried sugar color.

After the temperature in the pot drops, turn on low heat again, add a small handful of rock sugar, stir-fry repeatedly until it is combined, and stir-fry until it turns a slightly yellowish amber color.

Pour in the pork belly and stir-fry evenly to color the meat.

3. Stew.

Add water to cover the pork belly, add a few peppercorns, star anise, dried chili segments, light soy sauce, remove, oyster sauce, and salt. Add enough water at one time to avoid adding water midway.

Be sure to put hot water above 70 degrees. Cold water will shrink the protein in the pork belly and make the taste worse.

After the high heat comes to a boil, turn to medium-low heat, add two spoons of white wine along the edge of the pot, then cover the pot and simmer for about 1 hour.

After the soup becomes thick, use chopsticks to dip a little of the juice to taste. If it is too weak, add appropriate salt, and finally sprinkle some sesame seeds and chopped green onion, and you're done.

It is not recommended that you make the soup too dry. It is perfect for mixing with rice.

The braised pork soup is very fragrant. We can stew some other ingredients together, such as peeled quail eggs, eggs or bean skins. When stewing the eggs, after peeling them, use a knife to gently simmer them. Make a few slits on the surface to facilitate the flavoring. This can fully absorb the aroma of the meat, making it extremely delicious, and it can also neutralize the greasiness of the pork belly.