Big braised pork
Overview
Autumn supplements are here again! I feel that the annual spring and autumn supplements, as well as summer appetizers and winter cold-warming dishes, are just the perfect excuses that all of us who love to eat find for ourselves to keep tasting delicious food! Just like people who love to sleep often cry: I am sleepy in spring, sleep in autumn, and take a nap in summer, but I can't get out of the bed in winter. There is nothing that Chinese people love more than pork belly. There are always slight differences in taste between home-cooked braised pork, grandma’s home and grandma’s home. Of course, mom’s braised pork is warmer and more considerate. Since I mastered this braised skill, I have also started to make braised dishes at home from time to time. It is very simple, fried and cooked, very delicious, thick oil and red sauce, very beautiful, rich and colorful, very irony, the taste of home~
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Ingredients
Steps
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Blanch the pork belly and cut into large pieces, and cut the potatoes and carrots into large pieces.
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Prepare all stew spices.
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Add sugar to cold oil and heat over low heat until bubbling and dark brown in color.
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Pour in the pork belly, stir-fry, and add dark soy sauce to color.
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Add appropriate amount of water, add all spices and turn on high heat.
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After simmering, add potatoes and carrots and bring to a boil again.
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Pour into the cast iron pot, add oil, light soy sauce and scallops, bring to a boil over high heat and then reduce to low heat.
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Simmer for 30-40 minutes, add remaining seasonings and season until the meat is tender and fragrant.
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Sprinkle a handful of coriander or chopped green onion for an enticing aroma.
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Paired with a bowl of white rice and gravy mixed with rice, the taste is endless.
