As we all know, braised pork is a popular food. It tastes super good. It tastes tender and delicious, fat but not greasy. Many people will cook braised pork at home. Cooking braised pork has certain skills and attention, especially the handling of meat. So do you want to peel the braised pork? Let's take a closer look!

Is braised pork cooked with skin or with skin?

When cooking braised pork, pork belly can't be peeled. However, pork belly is easy to have residual pig hair, so it needs to be burned. Charred pork belly, that kind of sweet glutinous taste will be better.

Braised pork is widely spread in many areas, and many places have their own unique braised pork, such as Maojia braised pork in Hunan and Dongpo pork in Sichuan. Braised pork is a kind of food with pork belly as the main raw material and soy sauce, rock sugar and other ingredients. Pay attention to fat and thin, fat and thin, soft and tender to eat, rich in flavor and attractive in appearance.

Does braised pork have to be fried?

If you want to make authentic braised pork, it is necessary to stir-fry the sugar color, otherwise the color of braised pork will not meet the requirements.

When cooking braised pork, many people will leave the sugar at the end or add it after adding water, because they are afraid that the fried sugar is not good. Although it does retain the sweetness of sugar, the color of sugar can't be changed, so the pork belly cooked in the end is completely ruddy because only soy sauce is added, which is very different from braised pork. Therefore, it is necessary to fry the sugar first, and then "color" the meat.

Home-cooked braised pork 1. Prepare materials.

Pork belly, onion, ginger, sugar, salt, probably no problem. Since I have cooked braised pork, I must know how to buy fresh pork belly with proper fat and distinct layers. Fresh ginger is not rotten, but leeks, sugar and rock sugar can be used.

Prepare in advance

Cut the pork belly into pieces, blanch it, and drain it with a colander. Never take it out and wash it with cold water, or it will kill the hot meat. When cooking later, the oil in it will not come out, but the water loss is too much, and it is greasy and firewood after cooking.

Colour it with sugar.

The highest level of sugar color on braised pork is to burn the sugar color out, not fry it. Let's talk about the most commonly used, fried sugar color, which is less technically difficult and easy to master. A little oil in the pot is enough to make the sugar turn in the pot. Stir-fry with low fire, saccharify into liquid-turn dark-foam-put the meat in when the foam disappears, stir-fry with high fire and color it. After the sugar color is completely on the meat, the meat is also fried, marked by the smell of oil and coke. Give more than three star anises, a small piece of cinnamon, ginger slices with onion, soy sauce, vinegar and salt, stir fry several times and add boiling water until submerged, then turn to medium heat and reduce the heat for one hour. Turn the fire to collect the juice, take it out of the pot and put it on the plate.