Braised Pork

Overview

It is soft and glutinous in the mouth, fragrant but not greasy. When you take a bite, your mouth will be filled with fragrance. Even someone like me, who doesn’t usually like to eat fatty meat, found it so delicious.

Tags

• hot dishes
• ingredients for stew
• pork belly with skin
• steaming ingredients

Ingredients

Steps

1. 1 Prepare ingredients: pork belly with skin: 1000g. Clean the pork belly and cut into 12cm square pieces. Soak in cold water for at least half an hour.

   

2. 2 Ingredients for stew: cloves, angelica root, cardamom, licorice, kaempferol, galangal, bay leaves, cinnamon, star anise, cloves, fennel, amomum villosum, and Sichuan peppercorns: appropriate amounts. If you don’t prepare so many of the above ingredients, at least star anise, bay leaves, cinnamon, and Sichuan peppercorns should be included.

   

3. 3 Stewing ingredients: green onion: appropriate amount, ginger: appropriate amount, rock sugar: appropriate amount, salt: appropriate amount, cooking wine: appropriate amount, soy sauce: appropriate amount, noodle sauce: appropriate amount, fermented bean curd: appropriate amount.

   

4. 4 Blanch the soaked pork belly. When blanching, put the pot under cold water. When the color of the meat turns white, take it out. Use warm water to rinse away any blood foam stuck to the meat, drain it and set aside.

   

5. 5 Spread the soy sauce evenly on the meat skin and fry the meat skin in the oil pan. Don't make the fire too big, pay attention to safety and prevent oil from splashing.

   

6. 6 Fried sugar color. Pour oil and rock sugar into the pot and stir-fry over medium-low heat. As the temperature rises, the rock sugar slowly melts. Using rock sugar to stir-fry the sugar color is the secret to the bright red color of the finished product.

   

7. 7 Stir constantly with a shovel and you will find that the color of the sugar gradually changes from white to brown at the beginning.

   

8. 8 Continue to stir, small bubbles will appear, and it is very close to what you need. Don't get distracted. When the sugar turns brownish-red and big bubbles appear, turn off the heat. Pour the fried sugar color into the meat.

   

9. 9 Add all the spices (put the spices in the filter grid, if there is no filter grid, you can wrap it with gauze), onions, ginger, soy sauce, cooking wine and warm water, the amount of water is just level with the meat. You can choose light soy sauce or braised soy sauce as soy sauce. Try not to use dark soy sauce. Adding dark soy sauce will make the finished product too dark in color. After adding soy sauce, just make sure the soup is slightly darker than the color you want for the finished product. Cooking wine plays the role of removing fishy smell and increasing freshness, so you can add more.

   

10. 10 Using a pressure cooker saves time. Put the steam on and press it for 20 minutes to mature. After it is mature, add salt to the soup. If you are not in a hurry, marinate the meat in the soup for half a day before taking it out. This is the key to great flavor.

    

11. 11 Place the braised pork cubes in the refrigerator for a while, then take them out and slice them. This will make slicing easier.

    

12. 12 Take a large bowl, with the meat skin side down, arrange the bowl evenly, and squeeze green onions, ginger slices, and shiitake mushrooms around the edge of the bowl.

    

13. 13 Crush a piece of fermented bean curd in advance, add sweet flour sauce and sugar, mix well, pour it evenly on top of the meat, put it in a steamer and steam it for 30 minutes.

    

14. 14 Control the soup that seeps out from the cubed meat and set aside. Use this soup to thicken the sauce later. Place a plate upside down on top of the meat bowl. Use your hands to hold down the bowl and turn it over. Remove the bowl. The pork has been neatly placed on the plate.

    

15. 15 Make gravy. Pour the soup into the pot and add appropriate amount of sugar. After the soup is boiled, add water starch to thicken it. Finally, pour in a little sesame oil and turn off the heat. Pour the gravy over the meat on the plate and you're done.

    

16. 16 So delicious~

    

17. 17 It was very painful when taking pictures, it smells so good. I can insist on taking so many photos, I admire myself!

    

18. 18 The house is full of fragrance, keep it to smoke the house, no, my stomach objects.

    

19. 19 It's soft and glutinous in the mouth, and when you take a bite, your mouth is full of fragrance. I still have a lot of beautiful words to describe this braised pork, but I can’t go on. You know what, I went to enjoy it...