braised pork
Overview
The authentic ingredient of braised pork is pork belly, and the finished product has the best taste.
Tags
Ingredients
Steps
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1.5 pounds of pork (pork belly is best, 30% fat and 70% lean is also acceptable.), cut into mahjong-sized pieces, then add a little cooking wine to cold water and soak for about fifteen minutes.
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After soaking, wash it and start the stewing process. Put cold water in the pot to cover the pork by 1 inch, turn on high heat and cook.
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As the water slowly boils, there will be a lot of foam floating up. Use a spoon to skim it off. Rinse the spoon with water after skimming it to prevent the foam from sticking to the spoon and bringing it back to the pot.
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After getting the clear soup, add a little vinegar, cook on high heat for 20 minutes, then turn to medium heat and simmer for 1 hour. During the stewing process, if the water is low and needs to be added, be sure to heat the water.
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At this time, the meat is stewed thoroughly and can be pierced with chopsticks. Add 4.5 grams of salt and 1 tablespoon of dark soy sauce. If you don’t have dark soy sauce, use heavy-colored soy sauce, which will color easily. Turn on medium heat and cook for about twenty minutes.
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At this point the meat is already flavorful, add rock sugar. You can also add white sugar, but the finished product will not be as shiny as adding rock sugar. The amount of rock sugar depends on your preference. You can also add a small amount first, taste it and then determine the amount to add.
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After adding the sugar, it’s time to collect the juice. As the soup thickens, you can gently push the meat pieces to prevent them from sticking to the pan, and stir as little as possible to prevent the meat pieces from breaking apart. You can also use a small spoon to pour the soup over the meat pieces.
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Wait until the soup is very thick and shiny before taking it out of the pot.
