Braised Pork

Overview

When I was a child, my uncle in Beijing came back to visit relatives and made braised pork for my family. It was the first time I ate braised pork. Looking at the brightly colored fried pork skin, I felt that the aroma had wafted into my mouth. The meat was fragrant but not greasy. Now that I am the mother of a child, I also made braised pork for my girl. It was my first time and I was learning.

Tags

• hot dishes
• cooking wine
• five spice powder
• old soy sauce
• onions
• pork belly
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Go to the supermarket and choose a piece of pork belly, scrape the skin with a knife, wash it and put it into the pot

   

2. 2 Add green onions, cooking wine, and ginger slices, bring to a boil over high heat and skim off the foam

   

3. 3 Simmer for 30 minutes and then turn off the heat

   

4. 4 While the pork belly is still hot, apply dark soy sauce on the skin and let it dry for a while

   

5. 5 Put oil in the pot, put the pork belly skin side down into the pot, quickly cover the lid and fry over low heat, be careful of oil splashing out and scalding it, and fry until the skin turns brown

   

6. 6 Slice the cooled pork belly into thin slices

   

7. 7 Dip each piece of meat in soy sauce and place it skin side down in a bowl. Pour the seasoning sauce of soy sauce, cooking wine, salt, sugar, chopped green onion, and allspice on top. Add 2 tablespoons of the broth just now and put it into a steamer to steam for 50 minutes

   

8. 8 Place the steamed pork belly on a plate directly on your wrist, turn it over, and then take the bowl away

   

9. 9 Steamed