No need to fry the sugar-colored tender braised pork
Overview
Some people like to eat lean meat because it is chewy, some people like to eat fatty meat because it is fragrant, some people think that lean meat is hard and difficult to chew, and some people think that fat meat is greasy and difficult to swallow. But the braised pork dish has three layers of meat. After being made, the deliciousness cannot be described in words, fat but not greasy. There are countless recipes for braised pork, and everyone has their own way of doing it. So record your own version.
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Ingredients
Steps
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Rinse the pork belly and cut into pieces
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The ingredients are as shown in the picture, (you can also add a few bay leaves and a small star anise,)
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First put a layer of green onions, then a layer of ginger slices
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Place the cut pork belly on top, skin side down
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Pour in the cooking wine. Pour more cooking wine until it reaches about half of the meat. Pour in the oil, light soy sauce, and rock sugar
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After boiling over high heat, turn down to low heat and simmer. I use an electric stew pot, which takes a longer time. If you use a gas stove to simmer it, it will take about fifteen to twenty minutes. Then turn the meat over, skin side up, and simmer for a while. Make sure the water is not boiled out
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If you like the color darker, you can add dark soy sauce to adjust the color. After simmering, transfer to the pressure cooker and simmer for half an hour
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It melts in your mouth. After stewing for a long time, the fat is absorbed by the lean meat. Fatty meat is not fat, and lean meat is not firewood.
