How to make braised pork at home without being greasy?

1. Choose high-quality pork belly: This is the key to making braised pork not greasy. As long as you choose the right pork belly, most of the greasiness of braised pork can be reduced.

So what kind of pork belly is high-quality?

My experience is pork belly with skin.

In the industry, we generally divide pork belly into upper pork belly, lower pork belly and middle pork belly. The upper pork belly is near the back, which has more fat. The lower pork belly is around the belly, where there is more lean meat.

, and the one between the lower five flowers and the upper five flowers is the best five flowers, which are three-layered, thin and fat, and fat and thin.

2. Cook until raw and remove the oil: Cut the purchased pork belly into large pieces first, then put it in water and cook for about 20 minutes until it is raw. This operation can not only remove the fishy smell and set the shape (the braised pork is not

deformation), and also has the effect of removing greasiness.

3. Stir-fry to remove the oil: In hotels, "fried" is generally used for batch production to get out the excess oil in the pork belly. Families cannot make so much at one time, and if fried, it is easier to dirty the oil, so it is easier to make at home.

It is best to stir-fry (after cutting into evenly sized pieces).

Heat a pan with cold oil and put the pork belly into the pan (no need to add additional oil). Slowly stir-fry the pork belly over medium-low heat to release the oil until the surface is golden brown. Pour into a colander to control the oil.

Stir-frying can not only remove greasiness, but also remove fishy smell and color.

4. When stewing braised pork, a pressure cooker is preferred: Traditionally when making braised pork in batches, an iron pot is usually used to slowly stew it until it is soft and tender. For home-made braised pork, I recommend using a pressure cooker.

Braised pork is easier to squeeze out excess oil under high pressure, and using a pressure cooker can also shorten the cooking time. Generally speaking, a two-centimeter square piece of pork belly can be soft and tender after being pressed for about 10 minutes, and then it can be cooked in the next step.

During the sauce process, remove the floating oil on the upper layer of the pressure cooker to remove part of the greasiness.

5. Reasonable use of sugar for seasoning: In my brine articles, I often tell you that sugar in brine not only has the functions of coloring, removing fishy smell, and increasing flavor, but also has the function of removing greasiness and relieving greasiness. The same is true when making braised pork.

Suitable, 50 to 100 grams of sugar can be added to one pound of pork belly. For the best grating effect, it is best to use rock sugar.

6. In addition to the above greasy removal methods, you can also add some ingredients that are easy to absorb fat into the braised pork: such as white radish, which can absorb the fat in the pork belly and make the braised pork more refreshing. It can also combine the fragrance of the radish with the pork belly.

The aroma of radish is blended together, and the taste of radish is better.

I have shared several ways to remove the greasiness of braised pork above. Next, I will share the specific production process of a home version of braised pork. I hope your friends can refer to it.

Raw materials and seasonings for the home version of braised pork: pork belly with skin, rock sugar, extremely fresh flavor, salt, bay leaves, star anise, cinnamon, angelica, etc.

Start making: 1. Buy 1000 grams of pork belly and cut it into large pieces first.

Then find an unused broken pot, heat the bottom of the pot, place the pork belly skin side down, and sear off the excess stubble, then place the meat in clean water and use a steel ball to wipe away the burnt spots on the surface.

2. Add water to the pot and then add the pork belly, turn up the heat and bring to a boil. Remember to skim off the foam on the upper layer during the boiling process, then add a little cooking wine, green onions and ginger, reduce to low heat and simmer for 20 minutes until cooked through.

3. Take out the pork belly, let it cool slightly, and cut into pieces of about 2.5 cm.

In a clean and oily pan, put the pork belly pieces with a modified knife, turn to medium-low heat and stir-fry until the oil is released and colored, pour out the pork belly and drain off the excess oil.

4. Add a little base oil to another pan, add 50 grams of rock sugar and start frying the sugar color.

When the stir-fried rock sugar melts to caramel color, add the pork belly and stir-fry together. When the sugar color evenly coats the meat, add a spoonful of rice wine, add boiling water to cover the surface of the pork belly, then add 100 grams of extremely fresh and 150 grams of rock sugar.

20 grams of salt, three star anise, a short section of cinnamon, 5 bay leaves, 3 pieces of Angelica dahurica, 50 grams of ginger slices to taste. After boiling, pour into the pressure cooker and steam for 10 minutes.

5. When the time is up, open the lid of the pressure cooker, skim off the floating oil, remove the ginger slices and spices, turn on high heat to reduce the juice (you can also pour the pork belly into the iron pot to reduce the juice), and wait until the soup becomes thick.

Plate.

Tips for making home-style braised pork 1. This step of searing pork belly is indispensable. It can not only remove excess stubble, but also has a certain effect on removing fishy smell.

2. Do not cut the meat into too small pieces, preferably 2.5 cm square, otherwise it will easily break during the pressing and firing process.

3. Be sure to heat the pot before stir-frying the pork belly. If the pot is not hot enough, the gelatin of the pig skin will increase and stick to the bottom of the pot, destroying the integrity of the pork skin. You must also control it when stir-frying.

If the fire is too high, it will be easily burnt and no oil will come out.

4. When cooking braised pork in a pressure cooker, it is not advisable to add too much water, otherwise the seasoning will be light and the water will only cover the surface of the meat. Remember to heat the water when adding water. It is best not to use cold water.

5. When pressing the pressure cooker, you must also control the heat reasonably, because when sugar-colored soup is added, the color will turn black easily if the heat is high, so after the pressure cooker is steamed, it should be changed to a low heat. If the color of the braised pork is too light after pressing,

You can add an appropriate amount of dark soy sauce during the juice collection process.