braised pork

Overview

My hometown is from Shandong in the north. No matter what dishes I cook, as long as they contain salt, I will never add sugar, especially meat dishes. The first time I ate salty and sweet braised pork was after I went to Shanghai. I had braised pork for lunch in the cafeteria on the first day of work. I vomited it out as soon as I took a bite. I was heartbroken at that time. How could there be sugar in the meat😭😭😭 As time went by, I slowly fell in love with this salty and sweet braised pork. 😂😂😂 Later, I found a local neighbor in Shanghai to ask her how to make braised pork.

Tags

• hot dishes
• home cooking
• shanghai cuisine
• banquet dishes
• local cuisine
• light soy sauce
• oil
• old soy sauce
• pork belly
• rock sugar
• star anise
• xiangguo

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Cut the pork belly into small pieces of about 1 square centimeter, tie the green onions into knots, and slice the ginger

   

3. 3 Rinse the pot, add appropriate amount of water to boil, add pork belly and cook for 2 minutes

   

4. 4 After the pork belly is cooked, take it out and set aside

   

5. 5 Wash the pot, heat it up, pour a little oil into it and reduce the heat to low, put the meat into the pot and stir-fry until the oil comes out and stir-fry for a while until the cut surface of the meat is browned

   

6. 6 Add star anise and xiangguo and stir-fry until fragrant. In the past, star anise, cinnamon and fragrant leaves were added. Today, if they are no longer available, star anise and xiangguo are added

   

7. 7 Pour in an appropriate amount of water, add dark soy sauce for coloring, light soy sauce for seasoning, rock sugar, onion and ginger, cover the pot and simmer over low heat for 40 minutes.

   

8. 8 The meat is cooked through, and the juice is reduced to your liking over high heat