Braised pork is a famous dish in China, which is widely popular in local cuisines in China. Although braised pork has different varieties and characteristics all over the country, it originated in the southeast of China, especially in Jiangsu and Zhejiang cuisine. Specifically, Jiangsu cuisine and Zhejiang cuisine are the most famous representative cuisines of braised pork.

The braised pork of Jiangsu cuisine is famous for its smooth taste and bright red color. Often cooked into pieces, fat and thin, rich in spices and tender in meat. Braised pork of Zhejiang cuisine pays attention to the unique flavor of sauce, with bright red color and delicious taste. Pork belly is mostly braised. Besides Jiangsu and Zhejiang, braised pork has its own unique version in other places in China, such as Sichuan, Guangdong and Fujian.

Characteristics of braised pork

1, bright red: braised pork is named after its bright red appearance. In the cooking process, the meat pieces gradually turn red under the action of sugar and soy sauce, forming a beautiful red appearance.

2, rich aroma: braised pork usually uses onions, ginger, aniseed and other seasonings. These spices will penetrate into the meat during the stewing process, giving off an attractive aroma.

3, tender taste: braised pork is generally stewed with pork belly or pork. After a long time of cooking, the meat becomes tender and melts in the mouth.

4, rich flavor: the sauce of braised pork is mostly composed of soy sauce, sugar and other seasonings. The longer the cooking time, the stronger the flavor. The meat absorbs the flavor of the sauce, is moderate in saltiness and sweetness, and tastes delicious.