Braised Pork

Main Ingredientsmain

800 grams of pork belly? 3 grams of dried osmanthus for 3 people

Accessories others

4 grams of onion knots? 10 grams of ginger slices? 10 grams of cooking wine

Braised pork is a mouth-watering delicacy for many people. Xiaozi made it today A plate of braised pork. Facts have proved that eating meat can make people happy. Especially the braised pork with red color, rich taste, fat but not greasy, crispy on the outside and tender on the inside will capture not only your stomach but also your heart. Braised pork has gone beyond the concept of simple food to some extent and has become a memory and taste engraved in the genes of the Chinese people.

How to make braised pork

step

1

Wash and cut the pork belly into pieces

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2

. Put half a pot of cold water in the pot, add onion knots, ginger slices, cooking wine, and add the sliced ??pork belly. After the water boils, cook on high heat for two minutes, remove and rinse with water. Clean and drain.

Step

3

In a pot, stir-fry the pork belly with oil, add a spoonful of rock sugar and stir-fry until the color turns brown.

Step step

4

. Boil it until the rock sugar melts and bubbles, and you can smell a caramel flavor. Don't overcook it, otherwise it will have a bitter taste.

Step

5

Add in the pork belly and continue to stir-fry, add the meat pieces and stir-fry until browned, add ginger, onion, garlic, and star anise leaves , cinnamon, and then pour warm water higher than the meat pieces

Step

6

Put in 1 spoon of cooking wine, 1 spoon of light soy sauce, and 1 spoon of old Smoke, add dried osmanthus, bring to a boil over high heat, then simmer over low heat for 30 minutes, reduce the juice over high heat until the soup is thick, add salt to taste and serve.

Picture of the finished product of braised pork

Cooking techniques of braised pork

Tips

1. Braised pork needs to be simmered for a while It will be crispier and more rotten. Dark soy sauce is used for coloring, but be careful about the amount of salt to avoid adding too much and making it too salty.

2. If you like the melt-in-your-mouth feeling, bring to a boil and simmer for one and a half hours.

3. Drain the water in advance when stir-frying the pork belly, otherwise there may be oil splashing out of the pot.

4. When frying the sugar color, pay attention to the heat and don’t burn it.

5. After blanching the pork belly, try not to be lazy and skip running it through cold water again, because cold water will make the meat taste better and the meat will not be so greasy.

6. After boiling the water over high heat, be sure to turn to low heat and simmer slowly, so that the meat can be cooked fat but not greasy!

7. The purpose of frying the sugar color is to make the pork belly look good in color. In fact, the final pork belly will not be too sweet. You can ignore this step if you don’t like it. I personally like this taste

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8. Pork belly comes with skin, don’t remove the skin. When choosing meat, choose pork belly with three layers of fat and lean skin.