Delicious and juicy-braised pork
Overview
Braised pork is fragrant, fat but not greasy. Who doesn’t love that alluring aroma? Some girls dare not eat braised pork because they are afraid of gaining weight. In fact, their taste buds are also interested in the attractive braised pork, but compared with braised pork, they are more convenient for their figure, so they have to sacrifice their stomachs. I especially love this bite: braised pork with thin skin and tender meat, bright red color, rich flavor and juicy, fragrant and glutinous but not greasy.
Tags
Ingredients
Steps
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Wash the skin-on pork belly, cut into cubes, blanch the blood, remove and drain.
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Set aside seasonings. Cut green onions into long sections, slice ginger, boil and peel eggs.
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Put 1 tablespoon of oil in the pot, add star anise, cinnamon, and small pieces of rock sugar and stir-fry the sugar color over medium-low heat. When the pot starts to smoke, the rock sugar has melted and turned dark brown.
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Add the pork belly and stir-fry until the pork belly releases a little fat and is evenly colored.
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Add green onions and ginger slices and stir-fry until fragrant.
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Add light soy sauce, dark soy sauce and cooking wine and stir-fry.
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Add boiling water, just enough to cover the meat pieces. Then put in the cutout of the cooked egg.
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Cover and bring to a boil over high heat, then turn to low heat and simmer for about 60 minutes. When 1/3 of the soup is left, remove the ginger slices, star anise and green onions. Open the lid and cook the soup over medium heat until it thickens. Add salt according to personal taste and stir-fry evenly.
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The braised pork is bright red in color and juicy in taste, which is very tempting.
