【Jiangsu】Secret braised pork (fourth of the six bowls in my hometown)
Overview
Braised pork is a common dish on ordinary people's tables today. Thirty or more years ago, it was a luxurious main dish at banquets and Chinese New Years. It is also one of the six major bowls (later eight major bowls) in our hometown. Every family has its own way of making braised pork. There are many tricks and gimmicks. This is my own method, slightly modified from my mother’s traditional method, adding tangerine peel, hawthorn and brown sugar. Tangerine peel is a wise wife in medicine. Tangerine peel can be matched with many ingredients and can also be used to make tea. It can be used for medicine and cooking. It can be said that it can be used in the kitchen and out of the hall. Used with hawthorn in stewed meat, it can relieve greasiness and digestion. Brown sugar adds color and mellow aroma.
Tags
Ingredients
Steps
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Wash the meat, cut it into small pieces, and blanch it in a pot to remove the blood stains and fishy smell.
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Put a little oil and water in the pot, put the rock sugar into the pot, and bring to a boil over medium-low heat.
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Boil the sugar until it becomes a reddish-brown color (caramel).
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Put the spices in and the temperature in the pot will bring out the aroma of the spices.
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Add the prepared sauce (1 tbsp oyster sauce, 1.5 tbsp pork rib sauce, 1 tbsp light soy sauce, 1.5 tbsp braised sauce, 2 tsp salt).
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Stir fry evenly.
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Add rice wine to the pot to cover the meat.
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Add hawthorn, tangerine peel and brown sugar.
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Add onion and ginger.
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Place in the pressure cooker and press the "Stew" button.
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After the meat is stewed, pour it into a wok over high heat to reduce the juice, add a little chicken essence, and put it on a plate.
