Most braised pork is made with pork belly, so many people will find it greasy. In fact, this is related to the cooking method. A braised pork with enough heat can melt in your mouth and be fat. Not boring! It is understood that many friends who feel that braised pork is greasy, when they cook braised pork, in order to save gas or want to eat quickly, they often shorten the cooking process a lot, so the finished product looks like braised pork. The meat actually tastes very different! In this food tutorial, Tianjian Food Shop is going to share with you the correct home cooking method of braised pork. Friends who like to eat braised pork, let’s take a look at how to make it.

Before starting the formal production, we first need to prepare the following ingredients: 1000 grams of pork belly, 3 star anise, 2 pieces of cinnamon, 5 bay leaves, 5 dried chili peppers, 1 piece of ginger, 2 pieces of green onion. , 40 grams of rock sugar, appropriate amount of chopped green onion, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of salt, 2 tablespoons of cooking wine

Step 1: Clean the pork belly first, then put it into the pot with cold water and put it in Add the ginger scraps and a few green onion slices, add 2 tablespoons of cooking wine to remove the fishy smell and increase the aroma, then cover the pot, turn on the heat and cook the pork belly!

Step 2: After the pork belly is cooked, take it out and let it cool until it is not hot to the touch. Then cut it into evenly sized rectangular strips according to your preference, but it is not recommended to cut it into too small pieces. , cooked pork belly is easier to cut, and the shape can be cut into a square shape. Put the cut pork belly into a plate and set aside. Then slice the prepared ginger, scallions and other ingredients and put them on a plate for later use.

Step 3: Heat the pot, put the sliced ??pork belly into the pot piece by piece, fry until six sides are browned, fry out some of the fat from the pork belly, and set aside.

Step 4: Pour out most of the lard, leaving the base oil, then add 40 grams of rock sugar, stir-fry slowly over low heat, stir-fry the rock sugar until it turns into sugar color, then add about 750 ml of boiling water, then add the fried pork belly, add the ingredients (ginger, scallions, star anise, cinnamon, bay leaves, dried chilies), then cover the pot, bring to a boil over high heat, then reduce to low heat and simmer for 45 minutes .

Step 5: After stewing, there is not much soup left in the pot. Use chopsticks to pick out the spices, then turn to high heat to collect the juice. When collecting the juice, remember to use a spatula while cooking. Stir to prevent the pot from sticking. When the soup becomes thick and coats the pork belly, you can take it out of the pot and put it on a plate. Finally, sprinkle with chopped green onion!

In this way, the braised pork is fat but not greasy and melts in your mouth