Braised pork belly
Overview
How to cook Braised pork belly at home
Tags
Ingredients
Steps
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First, shave the skin off the hoof. (Ask the butcher shop owner to help burn it with a spray gun to remove the odor). If it is not for the integrity of the product, you can also debone the hoof and cut it open in advance like Zerui's mother, which can shorten the processing time of the hoof. Using the entire hoof to create a better looking look has its pros and cons.
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Required seasonings: scallions, ginger slices, 3 bay leaves, 2 star anise, 1 crushed amomum villosum, 1 crushed grass fruit, fennel, 3 slices of licorice, 3 cardamom, and 30 grams of rock sugar. Put all the spices into the packet.
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Pour the treated hooves into cold water in a pot and boil until the water boils (the amount of water should cover the hooves) and skim off the blood and scum.
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Use tweezers to remove the remaining pig hair from the blanched elbow. Use a knife to scrape off the remaining oil on the meat skin and put it into the cooking pot. Add the green onion slices, ginger slices and the ingredients package prepared in step (2).
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Fried sugar color: Put oil and crushed rock sugar in a frying pan and heat over low heat until melted.
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Slowly simmer until the rock sugar melts and turns into a deep amber color. After the sugar color in the pot boils into a deep amber color, quickly pour in hot water and bring to a boil over high heat to form sugar-colored water.
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Pour the cooked sugar color into the cooking pot, add 5 teaspoons of light soy sauce and 1 teaspoon of dark soy sauce. The amount of sugar water is appropriate to cover the hoof.
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Put the pot on the fire, bring to a boil over high heat, then simmer over low heat for about 1.5 hours. Remember to turn the hooves properly during the stewing process to prevent them from sticking to the pot during long stewing.
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Simmer over low heat for about 1.5 hours, add salt according to your taste, cover and continue simmering. (I have left out light soy sauce and dark soy sauce, and the salt should be appropriate according to your own taste.)
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Stew again for about 1 hour, the soup will reduce and the hoof will be soft and waxy. If there is a lot of soup at this time, you can thicken the soup over high heat. While collecting the soup, pour the soup on the hoof with a spoon until the soup is a little thick.
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The food is served! After several hours of slow stewing, the meat is not only rich in flavor but also glutinous, without any sense of fat, and truly melts in your mouth.
