braised pork

Overview

We use Yunnan’s unique free-range pigs with small ears. The braised pork made from its pork belly is fat but not greasy, fragrant and glutinous and very delicious.

Tags

• hot dishes
• cao guo
• cooking wine
• light soy sauce and dark soy sauce
• onion and ginger
• pork belly
• sha ren
• star anise
• sugar

Ingredients

Steps

1. 1 Choose leaner pork belly.

   

2. 2 Ingredients required. There are also light soy sauce and dark soy sauce.

   

3. 3 Cut the pork belly into 2cm cubes.

   

4. 4 Stir-fry the cut pork belly pieces over low heat until browned. Serve in a bowl. (Try to force the oil out of the pork belly).

   

5. 5 Drain excess oil. Leave the base oil in the pot. Sauté the star anise, strawberry, and amomum villosum until fragrant, then add the sugar and stir-fry until the sugar color develops.

   

6. 6 This is the color of fried sugar.

   

7. 7 At this time, add the fried pork belly, green onions, light soy sauce and cooking wine (put a small bowl of cooking wine). Continue to stir-fry until all the water is gone.

   

8. 8 This is pork belly fried with seasonings.

   

9. 9 Put the fried pork belly into the electric pressure cooker and cook. The (medium) standard was chosen. It will be 0K after about 40 minutes of cooking.

   

10. 10 Finished product. It's time to eat. It seems like there was a little less soy sauce. The taste is good, fragrant and waxy but not greasy.