National Menu~Braised Pork

Overview

Braised pork is a very popular dish. As for when, where and who it originated from, it should be unclear. However, the most well-known thing is that Su Dongpo, who is famous all over the country, said that Huangzhou has good pork, but the price is like dung. The rich will not eat it, and the poor will not know how to cook it. Start the fire slowly and add less water. When the fire is sufficient, it will be beautiful. Come and have a bowl of rice every morning, and you will be so full that you don’t care about it. This is the poem "Eating Pork" by Su Dongpo, which brought this dish of common people to the dining table of literati. Since then, braised pork has officially entered the stage of history. However, everyone's approach is slightly different in each place. There is no right or wrong, the truth is to make what you like to eat according to your own preferences. The leaves are also very fond of it. They are ruddy in color, sweet and soft, fat but not greasy. Served with a night of white rice, it satisfies both the stomach and the mouth.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• winter recipes
• dinner
• famous dishes
• brown sugar
• chenpi
• cooking wine
• light soy sauce
• old soy sauce
• red dates
• star anise
• white sugar
• pork belly

Ingredients

Steps

1. 1 Wash the pork belly, boil it in cold water for 10 minutes, take it out and cut it into small pieces.

   

2. 2 Put sugar in the pot and heat until amber color.

   

3. 3 Add peanuts and stir-fry.

   

4. 4 Add water to cover the meat and pour into the casserole.

   

5. 5 Pour in light soy sauce and dark soy sauce.

   

6. 6 Add brown sugar, tangerine peel, star anise, and red dates.

   

7. 7 Pour in the cooking wine to remove the fishy smell, cover the lid after the water boils, and simmer over low heat for 25 to 35 minutes.

   

8. 8 When the soup thickens, reduce the juice over high heat.