Brown sugar roasted pork

Overview

Many people think that Chongqing people soak in jars of chili and Sichuan pepper every day. No matter how spicy they are, they will not be happy, and no matter how spicy they are, they will taste bad. Whether it's hot pot, hot and sour noodles, or Chongqing noodles, you can't do without them. It seems that as Chongqing people, we have something to do with chili peppers. When I was in college in Northeast China, my classmates from other places asked me out of curiosity, could you Chongqing people survive without eating chili peppers for one meal? Oh, mygod. Who said that every dish in Chongqing only contains chili and Sichuan peppercorns? At least this is the dish I grew up eating, and I eat it every year. When I was a kid, my mother always liked to make a brown sugar roast pork dish mixed with home-brewed mash when we had guests over. Every time my mother was preparing the ingredients, I would secretly eat a few spoonfuls of the sweet mash and a few mouthfuls of brown sugar, and then lick my mouth clean without leaving any traces (even my fingers, you know). The meat had just been cooked but before it was served on the stove, several pieces were missing. When I was a child, happiness was very simple. I could be satisfied for a long time just by getting one thing. As I grew up, I became less and less aware of what happiness should feel like. Every time I think of the aroma of wine lingering between my lips and teeth, the softness and sweetness of the brown sugar sticking to the meat, the burnt aroma of the soup, and the beautiful memories of childhood that remain in my memory, everything is gradually distant, but still vaguely visible. Now I have left my hometown and am living and working hard in a huge city. Although I am used to the taste of the city, I still miss the simple atmosphere of the countryside. In order to regain the feeling of my taste buds, I specially cooked this brown sugar roast pork for myself today.

Tags

• hot dishes
• home cooking
• brown sugar
• pork belly
• red dates
• wolfberry
• glutinous rice
• salt

Ingredients

Steps

1. 1 Prepare all ingredients in advance

   

2. 2 Heat the pot, put the pork belly into the pot and cook until the pork skin is golden

   

3. 3 Use a knife to scrape off the browned skin and remaining pig hair, then rinse repeatedly with clean water

   

4. 4 Pour water into the pot, put the rinsed pork into the pot, cover the pork with water, bring to a boil and cook until the pork skin becomes soft and the pork is completely cooked

   

5. 5 Drain the cooked pork and cut into thin slices

   

6. 6 Clean and heat the pot, add a small amount of oil, pour the meat slices into the pot, and stir-fry evenly

   

7. 7 When the meat slices are slightly yellow in color and stir-fry until the edges are curled, pour in the prepared brown sugar and stir-fry continuously. At this time, change the high heat to low to prevent the brown sugar from scorching

   

8. 8 Wait until the brown sugar is completely melted, add glutinous rice, wolfberry, and red dates and simmer over low heat, stirring evenly during this period to avoid sticking to the pan

   

9. 9 When the water in the pot has basically dried up and the brown sugar juice has small bubbles, add an appropriate amount of salt and take it out of the pot and put it on a plate

   

10. 10 The finished product, after a meal of roasted pork with brown sugar, is full of happiness and satisfaction. Sweet and salty, salty and fresh, take a bite of the meat, which is soft and glutinous, with a slight aroma of wine; take a bite of a red date, and the sweetness will intoxicate your teeth and sweeten your heart; the most wonderful thing is the soup, scoop a spoonful of it while it is hot and pour it on the white rice. The attractive color and intoxicating fragrance have already made people impatient.