braised pork
Overview
Probably the most classic way to cook meat is to braise it. Delicious braised pork should be fat but not greasy, lean but not greasy. The more you eat it, the more delicious it becomes. Even if you eat a bowl, you will not feel greasy. In the past, I used an iron wok to cook braised pork, but today I switched to a rice cooker, which saves time and effort. I don’t have to watch it, and I don’t have to add water in the middle. Choose multi-layer pork with skin, cut it into large pieces, blanch it, mix it with simple seasonings, put it directly into the rice cooker, and use the simmering setting. If you want to eat chewier meat, you can add less water; otherwise, you can add more water. My mother has bad teeth, and my son is in the period of plastic surgery, so my braised pork soup contains a little more. If it is defined as stewed meat or braised pork, it is not an exaggeration. After all, the soup needs a lot more juice. The melt-in-the-mouth pork belly is loved by the whole family, especially when the broth is poured over rice. It’s really delicious!
Tags
Ingredients
Steps
-
Clean pork belly with skin
-
Cut into 2 cm thick chunks
-
Pour into a pot of cold water and bring to a boil over high heat
-
Prepare garlic, ginger, and star anise, and cut the ginger into pieces
-
Use chopsticks to hold the pieces of meat and simmer it in the pot for a few times. Put it all into the rice cooker. Pour all the seasonings and spices into the pot
-
Stir evenly with chopsticks to color the meat, then pour in an appropriate amount of hot water. The amount of water is optional. If you want something chewier, add less. If you want something soft and melt-in-your-mouth, add more
-
Put the inner pot into the rice cooker
-
After plugging in the power, select the rice simmering setting and set the timer for 40 minutes
-
When the time is up, open the lid and the aroma will fill your nose
-
Smells so good
-
Have a bowl of white rice, pour the soup on it, and it will be fragrant
