Jiangnan Braised Pork

Overview

It is said that if you want to eat the ultimate delicious food, you must meet several conditions: first, you must be hungry; second, you must have this feeling and scene; third, you must have both color and flavor; fourth, you can eat with a happy sense of satisfaction; if a dish reaches the above four points, it will be unforgettable... I tried making this dish several times but couldn't get it right. Today I tried to change the method and strictly followed the principle of not adding any water. I only used cooking wine to simmer for 3 hours and opened the lid as little as possible to avoid losing the aroma. After the casserole boiled, I turned the heat to a candle and waited quietly... I was worried that the pot would burn, so I couldn't help but open the pot lid twice to check. As a result, the neighbor came over and asked: What are you cooking, so fragrant? Alas! Birds of a feather flock together!

Tags

• hot dishes
• zhejiang cuisine
• autumn recipes
• lunch
• dinner
• cinnamon
• cooking wine
• garlic
• light soy sauce
• old soy sauce
• onions
• pork belly
• rock sugar
• star anise
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Excellent pork belly

   

2. 2 Rock sugar

   

3. 3 Cut the pork belly into pieces and blanch them for 2 minutes, take them out, wash and drain

   

4. 4 Spices

   

5. 5 Spread onion, ginger and garlic evenly on the bottom of the casserole to prevent it from sticking

   

6. 6 Arrange the pork belly and add spices

   

7. 7 Pour in cooking wine, light soy sauce, dark soy sauce and rock sugar

   

8. 8 What it looks like after the fire has boiled

   

9. 9 Turn the candle to low heat and simmer for 3 hours

   

10. 10 What it will look like after it’s done

    

11. 11 The second variation: add blanched yuba and black fungus. With a bowl of white rice, how can one be so happy!