The key to delicious braised pork is that the marinade is well configured, and the other is that the meat should be selected. Meat should choose the best pork belly with fat and thin, so that the braised pork will be tender and fat but not greasy.
1. Add cooking wine, soy sauce, ginger and pepper to the washed meat for about 3-5 hours.
2. Put oil in the pot, heat it to 70% to 80%, and fry the skin down for a while. The skin starts to bubble. Spread soy sauce after cooking. Because it is fresh brine, it can make the meat color first. This step can be omitted later.
3. Put oil in the pot, heat it, stir-fry ginger, pepper and dried Chili until fragrant, then add soy sauce water or broth, put all kinds of spices in bags, and boil them over medium heat. After the brine is boiled out, add pork belly and rock sugar and cook for about 40 minutes, and the pork belly with overflowing fragrance will be fine!
Look, this is my newly cooked braised pork!