No soy sauce version of braised pork
Overview
I always add soy sauce to pork belly. This time I will try the soy sauce-free version of braised pork that I just learned from Weibo food blogger Wang Gangna.
Tags
Ingredients
Steps
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Prepare fat and thin pork belly. It is best to freeze it and then thaw it. It will harden and shape better. I threw away the fat around the edges, leaving only the lean meat for use.
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In a dry pan, with the pork skin side down, fry the pork skin over low heat to remove the bitterness. Wash and cut into pieces after frying. If possible, directly use a blowtorch to bake it black, and then use steel wool to wash off the black color.
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Boil the water in a pot under cold water and add a little cooking wine.
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Skim off the foam. Blanch until there is no foam left, then take it out.
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Add a little oil in the pot, add the pork belly and fry it. If you want a tender texture, don't fry it for a long time. If you are afraid of it getting tired, fry it for a while, but it will inevitably taste dry. When the pork belly is almost ready, add the lean meat leftovers (or don't add the lean meat, use the lean meat for other dishes) and stir-fry briefly.
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Boil water in advance. Heat the rock sugar in cold water in a cold pan over low heat until the sugar turns brown. This is what it looks like after the rock sugar melts and starts to bubble.
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We're going to fry it until it bubbles like this. It has a caramel color and can smell caramel.
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The reaction should be quick at this moment and add boiling water immediately. You must control the time well. If you add it too early, it will not be colored. If you add it too late, it will be blurry. It will turn red after adding boiling water. Well-fried sugar is red in color and does not taste sweet.
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Add meat and stir-fry until browned.
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This is a color without soy sauce and only sugar color. It’s not bad. Move to the electric pressure cooker, add a little water, a few slices of ginger, a few green onions, about two pounds of meat, a piece of star anise, a little cinnamon, and a small amount of rock sugar to brighten, and simmer for forty minutes. Or just use a cooking pot to stew, adding enough water to cover the meat.
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When the time is up, pick out the onions and ginger and throw them away. The onions and ginger will become sour over time.
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Open the lid and reduce the juice over high heat. Use chopsticks to test the stew until it becomes tender.
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Remove from the pan.
