braised pork

Overview

Braised pork is a very classic Chinese dish, with a festive color and an appetizing meal. The methods of braised pork are actually very similar, and there are already many recipes in the food world. In fact, it is hard to say whether they are original or not. Most of them are just slightly different in the processing of small details. In fact, it also shows the popularity of this dish~^_^ I will also join in the fun and post the braised pork finished product that I made. Let’s do it together, shall we?

Tags

• private kitchen
• cinnamon
• cooking wine
• dried chili pepper
• garlic
• light soy sauce
• old soy sauce
• pork belly
• star anise
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Clean the pork belly and prepare the ingredients

   

2. 2 When cutting, you can cut it into larger pieces, because it will shrink during the cooking process. If you change the knife, try to cut it into a square shape, so that the dish will look better when cooked. Soak the cut pork belly in cooking wine and water for a while.

   

3. 3 Blanch the pork belly until it changes color and remove

   

4. 4 Take out the blanched pork belly and drain it. You can use kitchen water to help dry it to avoid oil splashing when frying later.

   

5. 5 Take a clean pot without oil and water (I used an iron pot), add the pork belly and stir-fry until oil comes out.

   

6. 6 You can be a little more diligent in the beginning to avoid sticking to the pan. If you don't particularly like fatty meat, you can stir-fry it for a while to get more oil.

   

7. 7 Wash and dry the pot, add a little bit of the remaining oil, pour in the crushed rock sugar, stir-fry over low heat until the sugar turns golden.

   

8. 8 When the sugar turns golden brown, add the pork belly and stir-fry quickly, then spray in the cooking wine and stir-fry until evenly colored, then pour boiling water along the edge of the pot to cover the pork belly. Then add a little dark soy sauce and fresh beetroot, bring to a boil over high heat, then add star anise, bay leaves, cinnamon and orange peel in sequence. (Because after the sugar is fried, add the meat and stir-fry. The action is very fast, so I can’t take step-by-step photos. Sorry)

   

9. 9 After stewing in step 8, the skin of the meat has been well integrated with the lean meat. Use high heat to reduce the juice and add salt and a little chicken essence to taste.

   

10. 10 Finished product pictures