Sautéed Pork Belly

Overview

Pork belly is super delicious when cooked this way. It is oil-free, low-salt and low-sugar and is healthier.

Prepare ingredients: 500 grams of pork belly, 30 grams of fermented rice wine, 45 ml of cooking wine, 15 ml of light soy sauce, and 20 ml of dark soy sauce.
Wash the pork belly and cut it into 3 cm thick pieces. Put it in a pot and pour water to cover the ingredients.
Boil it over high heat to blanch it.
When the water is slightly boiling and becomes turbid, pour in 15 ml of Wei Da Mei Zhenpin cooking wine.
After boiling, turn off the heat, rinse in cold water to remove any foam and set aside.
Put the previously blanched pork belly in a non-stick pan.
Use medium-low heat to fry the pork belly first to make the meat more fragrant.
Pour in 30 ml of Weidamei Zhenpin cooking wine. This will stimulate the aroma of the cooking wine and have a better effect of removing the fishy smell.
Pour in 15 ml of June Fresh 8g light salt super original soy sauce.
Pour 20 ml of June Fresh and 12 g of lightly salted honey braised soy sauce.
Add 600 ml of water to cover the ingredients, cover the pot and bring to a boil over high heat.
After boiling, turn to medium-low heat and simmer for 25 minutes. Then open the lid and use chopsticks to test whether the meat is done.
Add 30 grams of rice wine.
When the juice is reduced slightly, turn off the heat and remove from the pot.
Seasoning with light salt can also make braised pork with rich red sauce.