940g pork belly, 200ml liquor, 200ml water,100mm soy sauce,

6 pickled plums, 4-5 cloves of garlic, and 40g of maltose or rock sugar.

How to do it:

1. Wash and dry pork belly, cut into four pieces, and fry in a pan until both sides are brown.

2. Wipe off excess grease with a paper towel. Boil a pot of boiling water, put pork belly in it and cook for about 3-4 minutes, then pick it up. This Japanese style of frying first and then cooking can remove excess oil and make it easier to taste. This is contrary to China's cooking method, that is, cooking first and then frying.

3. Boiling juice: put 200ml of white wine and 200ml of water into another pot. After the sour plum is seeded, put it into the boiled juice together with the peeled garlic. Put the pork in the boiled juice, too. Start with the cold water pot, bring the fire to a boil, cover the pot and turn to low heat 10 minute.

4. Remove the lid, add 100ml soy sauce and maltose, and simmer for 30-40 minutes. Turn the pork over in the middle so that the sauce can get on all sides.

5. At this time, you can also add a cover. Almost all Japanese stews use a top cover. Traditionally, wooden covers can also be used to dig holes with tin foil paper or baking tray paper instead. The function of the inner cover is to keep the steam and heat in the pot uniform, and also to prevent the boiled juice from evaporating excessively, thus achieving the effect of stewing. In this way, even if less cooking juice is used, all ingredients can taste the same degree of cooking.

6. Turn off the fire after the marinade is cooked, and soak the meat in the marinade for at least 30 minutes.

7. Slice pork belly and spread it on white rice to eat! Pork is soft and elastic, fat but not greasy. Sour plum and white wine mixed with pork, soft and delicious!

Tips:

The soup cooked with pork at first can be kept as stock, so don't throw it away.