Stewed 5-Layer Pork Belly
Overview
[Pork Belly Trilogy - Part 3] When it comes to pork belly, I believe the dish that most evokes everyone’s memories is the pork belly that is cooked in every household. The reason why I say this is, of course, that the braised pork brings a mouthful of oily aroma, especially when paired with a bowl of white rice or freshly baked steamed buns on a cold day; secondly, braised pork is basically a zero-failure experience. Each region and household can make their own combinations based on their own preferences and the ingredients around them. As long as there is enough time, the braised pork can be seasoned while cooking, so the braised pork will not be unpalatable. Today I still insist on making this dish, just because I want to share with you my little tips collected from various sources.
Tags
Ingredients
Steps
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First let's review the material.
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Cut the pork belly into small pieces about 2cm x 2cm. By the way, let’s take a look at Toronto’s real five-layer pork. (skin-fat-thin-fat-thin)
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Pour a pot of water into the pot, add a piece of ginger and turn on the heat. When the water temperature reaches about 50 degrees, add the chopped pork belly pieces and cook for 10 minutes before taking them out. If the water boils during this period, it can be changed to medium heat.
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Pour half a bowl of water into the wok and pour in all the crushed rock sugar.
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After all the rock sugar has melted, change the heat to medium, and then use a spatula to keep pushing to prevent the sugar water from burning out in a certain part.
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When the rock sugar water turns a brown caramel color and the bubbles begin to enlarge, you can add the pork belly pieces and stir-fry. In this process, the fire power should be adjusted to a low flame, which is easier to control.
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Stir-fry until the rock sugar water has dried up and is evenly coated on each piece of meat, then turn off the heat.
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On the other side, pour some oil into a small pot (it's better to use a wok), fry the remaining 2 slices of ginger until golden brown, add dried chili peppers and star anise and stir-fry to release the flavor.
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Pour in the colored pork belly, half a cup of red wine, an appropriate amount of soy sauce (do not add dark soy sauce), pre-cut dried tofu and boiled and peeled quail eggs.
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Then we pour boiling water just enough to cover the meat a little. After the fire comes to a boil, reduce the heat to low and simmer for 30 minutes, then turn off the heat and simmer for 20 minutes while keeping the lid on.
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After simmering for 20 minutes, we can boil it for another 5-10 minutes according to personal preference. For those who need thicker sauce, please take out the pork belly and burn off the water in the soup over high heat. (Remember to watch the fire!)
