Braised Pork and Okra

Overview

Okra is rich in vitamins and minerals, and is rich in trace elements such as zinc and selenium, which is very helpful in enhancing the body's ability to prevent and fight cancer. It is also rich in vitamin C and dietary fiber, which can also make the skin white. I like braised pork, and I found it more delicious when I added okra. The oil in the braised pork was absorbed by the okra, and the okra was not greasy, but also very smooth and tender.

Tags

• hot dishes
• common dishes
• old man
• dinner with friends
• autumn recipes
• local cuisine
• dinner
• ginger
• light soy sauce
• oil
• okra
• old soy sauce
• pork belly
• rice wine
• star anise
• black pepper
• minced garlic
• salt

Ingredients

Steps

1. 1 Blanch the pork belly and set it into shape, take it out and let it cool, cut into small cubes, add rice wine, oil, light soy sauce, salt, and marinate for fifteen minutes;

   

2. 2 Wash okra, remove the stems, and cut into sections of about 3 cm; PS: Cut before putting in the pot to prevent the loss of mucus in the tender fruit, which is the essence of okra.

   

3. 3 Heat the pan, pour oil, add star anise and stir-fry until fragrant, then add marinated pork belly, then add ginger slices; the pork belly is slightly yellow and fried, so add dark soy sauce, boil an appropriate amount of water, and simmer over low heat for 40 minutes; PS: Dark soy sauce is used for coloring, in the south, dark soy sauce is used, and in the north, sugar is mostly used for coloring.

   

4. 4 Add the chopped okra, minced garlic, and black pepper;

   

5. 5 Stir-fry and mix well to reduce the juice. PS: If you eat something salty, you can add more salt. I ate it lightly and didn't add any more salt, because salt is added to the marinated meat, and dark soy sauce and light soy sauce have a salty taste.