Sichuan style braised pork

Overview

Braised pork is the family’s favorite. It’s fat but not greasy. My family doesn’t like sweet food and my baby doesn’t like the taste of wine. This one has no added sugar or Shaoxing wine and it suits our taste very well

Tags

• hot dishes
• winter recipes
• cabbage leaves
• cinnamon
• cooking wine
• doubanjiang
• garlic cloves
• light soy sauce
• old soy sauce
• peanut oil
• pork belly
• scallions
• star anise
• fragrant leaves
• ginger slices
• green onions

Ingredients

Steps

1. 1 Raw material picture

   

2. 2 Cut the pork belly into cubes, blanch it in a pot, add cooking wine, garlic cloves, green onions and ginger slices

   

3. 3 Put oil in the pot and sauté the onion, ginger and garlic

   

4. 4 Add finely chopped bean paste and stir-fry

   

5. 5 Add pork belly and stir-fry

   

6. 6 Add light soy sauce and dark soy sauce and stir-fry

   

7. 7 Add half a pot of water, add cinnamon, star anise, and bay leaves, bring to a boil over high heat, and simmer over low heat for two hours

   

8. 8 Put the cabbage leaves into the wet pot and pick them up

   

9. 9 Place on a plate and set aside. If it cools down after a while, warm it up

   

10. 10 Drain the juice over high heat

    

11. 11 Plate and sprinkle with green onions, and the fragrant braised pork is served