Local dish with thick oily red sauce [Grandma’s Braised Pork]

Overview

This dish is one of the famous local Shanghainese dishes and is a masterpiece of rich red sauce. The whole family went to a restaurant to eat this dish on my birthday. It was too satisfying for a carnivorous person like me. This braised pork is not as greasy as it looks. It is alternately fat and thin, fat but not greasy, thin but not dry. It is sweet and soft and melts in your mouth. I will never forget it after I get home. Try making it, it’s very similar to a restaurant, and it’s very enjoyable~~

Tags

• hot dishes
• local cuisine
• cooking wine
• edible oil
• egg
• ginger
• light soy sauce
• old soy sauce
• pork belly
• yellow rock sugar
• salt

Ingredients

Steps

1. 1 Pork belly cut into mahjong size pieces

   

2. 2 After boiling the eggs, peel them and set aside

   

3. 3 For rock sugar, it is better to use large pieces of yellow rock sugar

   

4. 4 Heat oil in a wok

   

5. 5 Pour in the pork belly and stir-fry until the meat changes color and the surface turns slightly yellow

   

6. 6 Add cooking wine and stir-fry

   

7. 7 Add dark soy sauce and light soy sauce, continue to stir-fry

   

8. 8 Transfer to cast iron pot, add rock sugar, salt, ginger

   

9. 9 Pour in water to cover the meat, bring to a boil over high heat and skim off the foam. Turn to low heat and simmer

   

10. 10 When simmering for an hour, add the eggs and continue to simmer for half an hour

    

11. 11 Turn on high heat and stir-fry to reduce the soup

    

12. 12 Grandma’s braised pork, full of aroma and red color, is ready~~