braised pork
Overview
During the Chinese New Year, every family will have braised pork, but now that living conditions have improved, we don’t eat much braised pork. In winter, you need to eat more meat and store fat. Braised pork is the best choice at this time. The color is red and bright, the taste is rich, fat but not greasy, thin but not fat. I don't like eating fat meat, but I like it more and more.
Tags
Ingredients
Steps
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Prepare pork belly, preferably half fat and half lean.
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Cut the pork belly into medium-sized pieces.
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Prepare seasoning.
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Pour rapeseed oil into the pot. After the oil boils, add all the spices, ginger, and peppercorns.
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Pour in pork belly
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Pour in a spoonful of salt.
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Stir-fry until the pork belly changes color and turns slightly yellow, and some of the oil is released.
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Pour in dark soy sauce. I used Dongpo Red, which will look better in color.
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Stir-fry until flavourful.
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Pour in the vinegar and continue to stir-fry.
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Pour water into the pot just enough to cover the pork belly. Cook over medium-low heat for one hour.
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Pour in the rock sugar and collect the juice.
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The taste is really great, fat but not greasy. I like it even if I don't like fatty meat.
