Private Braised Pork
Overview
This is my husband’s specialty dish. Every time we eat braised pork at home, I always ask my dad to cook it... This braised pork has three layers of texture: the meat is tender and tender, the fat meat is fragrant but not greasy, and the lean meat is not sticky...
Tags
Ingredients
Steps
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Cut the pork belly into 2cm square pieces, blanch it in a pot under cold water and skim off any foam. It will be fine if there is no foam.
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Remove the blanched meat and drain it into clean water.
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Put oil in the pot, turn on low heat, add rock sugar, stir-fry the sugar until it changes color and starts to bubble, immediately add the meat that has been well watered, cover the lid immediately and shake (be careful, it will splash out), turn up the heat and stir-fry for a while, I was too late to take a photo, the sugar will become bitter if it is over-fried.
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Fried sugar color
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Add boiling water, simmer for about 3 minutes and turn off the heat
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Put onions, ginger, pepper and aniseed into the seasoning box and set aside
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Put the seasoning box filled with seasonings, sweet noodle sauce and light soy sauce into the pressure cooker
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Pour the meat and soup into the wok, cover, and set the pressure cooker to the meat and ribs setting to press. Only about 30 minutes.
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Add a little oil to the wok, add garlic and fry in garlic oil, turn on low heat until the garlic turns dark yellow
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Pour the pressed meat soup into a wok with garlic oil, turn on medium heat, add thirteen spices and salt, let the soup simmer for a while, add a few grains of rock sugar, turn off the heat when there is a little soup left, and this private braised pork dish is ready.
