Millet Braised Pork
Overview
The millet braised pork I made today is basically the same as the steamed pork vermicelli. It’s just that today I used millet instead of rice flour. The millet used comes from Mongolian Greenol organic yellow millet. This millet is produced in Aohan, Chifeng, Inner Mongolia, which is a golden area for millet growth. The simultaneous rain and heat, four distinct seasons, abundant sunshine, and large temperature difference between day and night provide a high-quality growth environment for millet. Aohan millet, with a history of 8,000 years ago, is rich in protein content, up to 10.66-10.92g/100g, higher than rice and corn, and higher than ordinary millet. The essential amino acid content accounts for 45.39%-45.82% of the total protein, which is higher than ordinary millet.
Tags
Ingredients
Steps
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Add millet, peppercorns and fennel into the pot and stir-fry over low heat until fragrant.
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Sift out the peppercorns and cumin
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Crush the sifted Sichuan peppercorns and cumin, then add them to the millet and mix evenly.
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First blanch the pork belly and then cut it into sections. Place the skin side down in the pan and fry.
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Fry until the meat is golden brown.
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Add the seasonings to the pot, add the pork belly water and boil over low heat for 15 minutes.
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Remove the cooked pork belly and let it cool, then cut into slices about 5mm thick
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Add salt, sugar, pepper, five-spice powder, light soy sauce, braised soy sauce and abalone juice, mix well and marinate for half a day. If there is no abalone juice, you can use oyster sauce instead.
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The surface of marinated pork belly is covered with millet.
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Put it into a bowl.
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Add a little soy sauce to the water and pour it into the bowl. The amount of water should be enough because millet absorbs water very much.
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After opening, steam in a basket for 80 minutes.
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Plate upside down and enjoy
