Traditional braised pork
Overview
Braised pork is an essential dish during festivals. Pork is pretty cheap these days. I bought a piece of pork belly to make pork belly. Braised pork with pickled vegetables, braised pork with tofu, braised pork with gluten, etc. are all delicious. What I’m making today is Tianjin’s traditional braised pork, without any additional ingredients, so you can enjoy it to your heart’s content.
Tags
Ingredients
Steps
-
Main raw materials.
-
Wash the pork belly and cut into large pieces and set aside.
-
Put the pork belly in the pot, add onion, ginger, aniseed, cooking wine, bring to a boil, skim off the foam, reduce the heat to low, cook the pork belly until it is six-cooked, remove and set aside.
-
Apply dark soy sauce to the pork skin while it's still hot.
-
Place the pork belly with the skin side down and fry in the oil pan (be sure to cover the pan to avoid burns due to splashing oil). Fry the pork skin until it looks like a slight tiger skin.
-
Take it out, soak it in water, soak it until soft and take it out. (The tiger skin shape will be more obvious after the pig skin is soaked, and the pig skin will be easier to slice in the next step)
-
Chop the ginger into small pieces and cut the green onions into sections. Break up the aniseed and set aside.
-
Cut the pork belly into thick slices, skin side down, and place in a large bowl.
-
Soy sauce, cooking wine, light soy sauce, oyster sauce, sugar, salt. Add some of the original meat soup to make a sauce.
-
Chopped pork belly slices, add onions, ginger and aniseed. Pour over the sauce.
-
Place in a steamer and steam over medium heat for 40 to 50 minutes.
-
Decant the soup from the steamed meat slices. Dunk on plate.
-
Put the soup from the steamed pork to a boil in a wok, pour in water and starch to thicken it, and pour it over the pork.
-
Traditional braised pork.
