Delicious and not greasy pork belly with oil-free sauce

Overview

A particularly fascinating dish, because it is healthy and delicious, good news for meat lovers! This pork belly in sauce does not require any oil, so it is a very healthy dish, and it tastes very delicious and looks great. Let’s make it! Simple and easy to make! I use Jingwuhua, which has more lean meat and less fat! Because our family can’t eat too greasy food!

Tags

• cold dishes
• home cooking
• banquet dishes
• beijing yellow sauce
• brown sugar
• cinnamon
• cooking wine
• ginger
• light soy sauce
• nutmeg
• old soy sauce
• onions
• pork belly
• star anise
• sweet noodle sauce
• wang zhihe rose fermented bean curd
• yellow rock sugar
• zanthoxylum bungeanum
• cumin
• fragrant leaves

Ingredients

Steps

1. 1 Prepare all materials, as shown in the picture

   

2. 2 After bringing the pork belly back, pluck the hair, clean it, and cut it into pieces of about 6 cm

   

3. 3 Pour water into the pot, add ginger slices, onion slices, and cooking wine, add pork belly segments and blanch.

   

4. 4 After boiling for two minutes, turn off the heat, use a slotted spoon to remove the pork belly and rinse it with cold water. Strain the soup for blanching the meat through gauze to filter out the impurities, leaving a large bowl of soup for later use

   

5. 5 Dip the yellow sauce and sweet noodle sauce into a small bowl

   

6. 6 Add a little water and mix well, as shown in the picture

   

7. 7 Pour water into the wok, add yellow rock sugar, and light the fire to completely melt the sugar and water

   

8. 8 After the yellow rock sugar is completely dissolved in water, add brown sugar and begin to boil the sugar. Turn to medium-low heat to boil the sugar

   

9. 9 During the process of boiling sugar, stir with a shovel, and there will be many bubbles, as shown in the picture

   

10. 10 When the big bubbles turn into small bubbles, the syrup can also become thicker. At this time, the sugar is ready. Pour in the pork belly segments and stir-fry a few times

    

11. 11 Quickly pour in the cooking wine and fry the eggs for a few times. At this time, keep the heat on medium to low

    

12. 12 Pour in all the ingredients and continue to stir-fry

    

13. 13 Add fermented bean curd and sauce, continue to stir-fry a few times

    

14. 14 Prepare the casserole. Pour all the ingredients into the casserole, and then pour in the reserved soup. Just make sure the soup covers the pork belly sections. Bring to a boil over high heat. Turn to medium to low heat and start simmering the pork belly. It will take about 25 minutes to half an hour. If you are a novice, you can use chopsticks to insert the pork belly to judge whether it is cooked. When it is cooked, turn to high heat to reduce the juice

    

15. 15 As shown in the picture, the soup is almost the same, and there is no need to adjust the salt, because the sauce and fermented bean curd are both salty! As shown in the picture, turn off the heat and use chopsticks or tongs to fish it out

    

16. 16 After taking it out, let the pork belly cool for a while before slicing it and placing it on the plate. No sauce is needed. It tastes particularly delicious

    

17. 17 It’s great to see pictures of the finished product, enjoy it with wine and food, and entertain guests and friends