Homemade Sichuan braised pork recipe

Overview

Braised pork is a classic Chinese dish. It tastes fat but not greasy, soft and sweet. It is a delicacy suitable for all ages. At the same time, braised pork is also rich in collagen, which is a good dish for beauty and skin elasticity. Of course, braised pork tastes very sweet and should not be eaten in large quantities. Patients with high blood sugar and high blood lipids should eat with caution.

Tags

• hot dishes
• old man
• sichuan cuisine
• winter recipes
• banquet dishes
• lunch
• cooking wine
• old soy sauce
• onion and ginger
• pork belly
• rock sugar
• star anise
• boiling water
• salt

Ingredients

Steps

1. 1 Wash the pork belly and cut into evenly sized, 3-inch square pieces.

   

2. 2 Cut green onions into long sections and slice ginger.

   

3. 3 Boil water in a pot, add meat pieces and blanch for about 2 minutes, remove and set aside.

   

4. 4 Put oil in the pot, add rock sugar cubes and stir-fry over low heat until it turns dark brown.

   

5. 5 Add green onions, ginger slices and star anise and stir-fry until fragrant, then add the boiled meat and stir-fry evenly over low heat.

   

6. 6 At this time, add dark soy sauce, salt, and cooking wine to taste, then add an appropriate amount of boiling water, cover and bring to a boil, then turn down to low heat and simmer for about an hour. At about 55 minutes, open the lid and turn on high heat to simmer the soup until it thickens (pay attention to the water in the pot at any time during the simmering process, if it is too little, add more). When the soup is gone, you can put it on the plate.