If you don’t have a pressure cooker to make braised pork, you can use another pot. A wok can also be used. Casserole is not easy for many people to master, and it can be easily damaged if not properly maintained. Although the pressure cooker saves time and effort, food is often bought with time, and the pressure cooker always lacks a little bit. When the thickness of the pork belly no longer changes, take it out and place it on a chopping board. Use a kitchen knife to cut the meat into mahjong-wide strips. If there is any part inside that has not changed color at this time, put the mahjong-wide pork belly strips into the pot and cook for a while until it changes color.

1. Steam in a steamer with boiling water for half an hour. Then put the steamed meat back into the pot while it's hot, reduce the soup over medium heat, and occasionally tip the pot to let the meat slide in the pot. It is recommended not to use a wooden spatula, because the meat is relatively soft at this time, and it is easy to break the meat with a wooden spatula. It is ready to cook until the soup is thick enough to have bubbles the size of fish eyes. Rock sugar is used for coloring, so it cannot be omitted. After the rock sugar is fried, be careful when adding the pork belly, otherwise it will splash out easily.

2. Place the braised pork belly on the chopping board to cool, which will make it easier to cut into pieces. Then you can cut a long strip of pork belly into pieces the size of mahjong pieces. Be sure to fry until the rock sugar melts and turns brown. Do not turn on high heat during this period, otherwise the rock sugar will easily become scorched and bitter. After the rock sugar turns brown, you can fry the pork belly. After putting the pork belly in, stir-fry properly, and then the next step is very important, which is to change the low heat to medium heat and fry each side of the meat until it is slightly brown. The concentration of colored sugar water is very important. It is best to fry the colored sugar water in proportion for the first time. Normal sugar colored water has a slightly sweet and slightly bitter caramel flavor.

3. After soaking the pork, put it into a pot with cold water. Try to clean up the boiled foam, otherwise it will easily adhere to the meat. Stir-fry rock sugar over low heat. If the fire is too high, the rock sugar will burst and the meat will taste bitter. If you don't have a pressure cooker at home, you can use an iron pot, but in that case, the stew will take about an hour. When adding boiling water, your IQ should be enough to keep it on for about three minutes. The above is the answer to the question of what to do if you don’t have a pressure cooker to cook braised pork. Can a wok work?