Don’t add water to the braised pork, instead stew it in braised pork. Keep these 4 points in mind to ensure it is bright red in color, soft, glutinous and not greasy!

Braised pork is a popular delicacy. It is very common, but not at all simple. Its melt-in-the-mouth, fat but not greasy texture has been loved by many celebrities since ancient times, such as Su Shi, the great poet of the Northern Song Dynasty. , specially wrote a song "Pork Ode".

It is not difficult to make. The secret is that "it will be beautiful when the heat is sufficient." After a long period of stewing, the aroma will naturally come out and the texture will become soft. Each place has its own unique way of making it. For example, Hunan cuisine's "Mao's Braised Pork" has at least twenty or thirty ways across the country, but the requirements are the same. It must be bright red in color, melt in your mouth, and fat but not greasy.

However, many people stew it for 2 hours, but it still doesn’t taste soft enough. The main reason is that the details are not handled well.

When making braised pork, everyone knows that you need to blanch it, but how to blanch it? Some people blanch the whole piece of meat, while others cut it into pieces and blanch it. Which is the right way to do it? Now I will share with you the techniques of braised pork. Friends who like to eat it should save it.

Braised pork

Prepare pork belly, green onions, ginger, cooking wine, salt, light soy sauce, dark soy sauce, rock sugar, beer, etc.

How to do it

1. If you want the braised pork to taste good, you must choose the meat well. Pork belly is divided into "upper and lower", and the lower pork belly is fat and thin. Buy the meat Pay attention when doing so.

2. Pluck the pork hair from the pork belly, rinse it well, put it in the pot under cold water, add scallions, ginger slices, and cooking wine and blanch it for 5 minutes. Skim off the foam, take it out and wash it.

Point 1: Pork belly should be blanched as a whole piece, not cut into pieces. Why? The shrinkage is not obvious when the whole piece is blanched. If it is cut into small pieces, it will easily shrink, resulting in an unsightly appearance of the finished dish.

3. Cut the pork belly into 2 cm wide pieces. Pour an appropriate amount of oil into the pot, add the meat pieces and stir-fry over low heat to remove excess fat. When the color turns golden, add green onions and ginger slices. Stir-fry until fragrant, then add an appropriate amount of rock sugar and stir-fry until the sugar color is released to color the meat.

Point 2: The braised pork should be red and attractive, fat but not greasy. These two steps are indispensable. The first is to stir-fry to produce fat, and the second is to use rock sugar to color it. The color of sugar is not easy to stir-fry, and many people tend to burn it easily. The stupidest way is to use dark soy sauce, but the color is not that bright, and it is a little dark, and the taste is a bit bitter.

4. After the meat is colored, you can add water to stew it, but it is better to stew it with "wine", such as beer, rice wine, rice wine, etc. The pork belly absorbs the aroma of the wine and tastes more fragrant. Don’t add too much, just enough to cover the meat pieces.

Point 3: If you want the braised pork to be delicious, use beer instead of water to stew it. It is full of flavor and can remove oil and relieve greasiness.

5. Transfer the ingredients to the casserole, bring to a boil over high heat and continue simmering over low heat for 1 hour, then reduce the sauce over high heat. Turn off the heat when the soup thickens, and the braised pork is ready.

Point 4: When stewing braised pork, you should pay attention to "it will be beautiful when the heat is sufficient", so just simmer it on low heat. After at least 1 hour, the braised pork will naturally become soft and rotten, and the fat will be almost separated. So it melts in your mouth, fat but not greasy.

Do not use an iron pot when stewing. Iron pots conduct heat quickly and take a long time to cook, which is a waste of gas. Use a casserole with better heat preservation for stewing. The temperature in the pot is high, the meat can be stewed quickly, and the flavors can be fully integrated. The braised pork is fragrant. This is why restaurants always use casseroles to stew braised pork.

Making braised pork is actually not difficult. Master these 4 skills to ensure that the color is bright and attractive, melts in your mouth, and is not greasy at all.

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