Shanghai’s secret braised pork

Shanghai’s secret braised pork

Overview

The fragrant braised pork has always been everyone's favorite, and of course it is indispensable during the Spring Festival. Fat but not greasy, bite after bite. Attractive braised pork, if you want to cook it well, it is very important to add sugar, seasoning and juice. Before roasting the meat, you need to boil the water first. Note that you are boiling a pot of cold water, then put the meat in, boil the water and meat together, and then skim off the foam. Note that you are not boiling hot water and then adding the pork. Then put oil in the pot, stir-fry the meat, add sugar, and stir-fry the sugar color. Regarding the color of the fried sugar, you can first dissolve the sugar, slowly heat and stir-fry over low heat, wait until the sugar turns brown, then pour the meat in and stir-fry together. You can also add the sugar directly to the meat, slowly dissolve it, and stir-fry continuously. This braised pork has a sweet taste. The amount of sugar can be adjusted according to your own taste. Fry the sugar first and the meat will be very shiny. The taste of salt is much easier to absorb than the taste of sugar, so you need to fry it with sugar first and then use light soy sauce. Cooking in a pressure cooker can make the meat become rotten quickly, and finally the juice can be reduced over high heat.

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Ingredients

Steps

  1. Prepare a piece of pork belly with skin. Boil the pork belly in cold water and take it out (remove the hair and cut into pieces for easier operation). Wash and cut into small pieces

    Shanghai’s secret braised pork step 1

  2. Prepare another pot of cold water, put the pork belly into the pot, boil it with the water and skim off the floating residue, take out the meat and drain

    Shanghai’s secret braised pork step 2

  3. In a clean wok, add about 5ml of oil, sauté the green onion and ginger until fragrant, add the pork belly and stir-fry, stir-fry continuously

    Shanghai’s secret braised pork step 3

  4. Add 10ml of cooking wine to remove the fishy smell, then add about 30g of rock sugar (Shanghai flavor) and stir-fry until the rock sugar melts and the meat takes on a slightly caramel color

    Shanghai’s secret braised pork step 4

  5. Pour the meat into the pressure cooker, add about 20ml of light soy sauce and half a bowl of water

    Shanghai’s secret braised pork step 5

  6. After 10 minutes of steaming, turn off the engine and wait for automatic deflation before turning it on

    Shanghai’s secret braised pork step 6

  7. Take a wok and pour the braised pork and juice over high heat to reduce the juice

    Shanghai’s secret braised pork step 7