Private Braised Pork

Overview

The characteristics of braised pork: bright red color, fat but not greasy, sweet and soft, melts in the mouth, and can be made into flavors that can be sweet, salty or spicy. It is deeply loved by people of all ages! Most braised pork uses star anise, cinnamon, bay leaves, grass fruits and other spices as the main auxiliary ingredients to enhance the color and aroma... In fact, I personally think that the use of spices should be of a single variety and in small amounts. As long as you master their properties, they can not only play a good role, but also ensure the original flavor and aroma of the pork. On the contrary, using too many spices will result in the smell of spices filling the room, but not the aroma of the meat... In today’s braised pork dish, I avoided using a lot of spices (only one star anise) and mainly used Hakka wine and Huadiao wine as the main ingredients. The color, texture and taste of the meat are slightly better than traditional braised pork!

Tags

• hot dishes
• home cooking
• private kitchen
• chinese banquet
• broccoli
• hakka wine
• huadiao wine
• pork belly
• rock sugar
• star anise
• salt

Ingredients

Steps

1. 1 Choose thicker pork belly and cut into large pieces (the size depends on personal preference)

   

2. 2 Blanch the water, put cold water into the pot, boil the water until it changes color, and take it out of the pot after boiling for a while. (Putting the pot under cold water can easily force out blood and dirt. Add hot water to the pot, and when the meat encounters hot water, the meat will form a protective film, making it difficult to discharge dirt)

   

3. 3 Ready to cook

   

4. 4 Prepare seasonings

   

5. 5 Fry the sugar color: Heat the pan, add oil, add rock sugar and fry

   

6. 6 Fry over low heat until melted and the color becomes darker. Be careful not to burn it, otherwise it will be bitter

   

7. 7 Pour in the pork belly and stir-fry until all is coated with sugar color

   

8. 8 Pour in Hakka wine and stir-fry

   

9. 9 Then pour in Huadiao wine (half bottle) and cook for 2 or 3 minutes to allow some of the wine smell to evaporate

   

10. 10 Put it into the pressure cooker, throw in a star anise, and add an appropriate amount of hot water

    

11. 11 Cover, put on steam for 11 minutes, turn off the heat, and simmer for 2 minutes

    

12. 12 Transfer to a casserole, add an appropriate amount of salt and a small amount of sugar (the meat already has a slight sweetness, which is caused by Niangjiu)

    

13. 13 Simmer over low heat for 50 minutes (simmer until crispy)

    

14. 14 Pour into the wok, reduce the sauce over high heat until thick, and serve on a plate

    

15. 15 Put it on a plate, add the cooked broccoli, and the braised pork intact. It should be soft and waxy, with the skin not damaged, the meat not collapsed, and the color yellow and bright

    

16. 16 Flowers set off, beautiful, delicious, mouth watering...😍