Kunbo Casserole Braised Pork
Overview
When it comes to braised pork, we cannot forget the person who pushed the career of eating braised pork to the peak - Su Dongpo. It is precisely because of his efforts that braised pork has moved from the cooking pots of ordinary people to the dining tables of literati. Looking at the history of braised pork, it is indeed difficult to tell when and where it was produced. However, thanks to Mr. Dongpo’s tireless efforts, braised pork officially entered the stage of history. Braised pork is a classic Chinese dish. It tastes fat but not greasy, soft and sweet, and 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. To make an authentic braised pork dish, you must first choose the meat carefully. It must be pork belly, also known as rib meat. Secondly, you must be willing to add sugar. One pound of meat should be about one or two sugars. In addition, you must add enough water at one time and do not add water halfway. This must be grasped. You must use a casserole to make braised pork. Nowadays, everyone may be looking for convenience. Some use a pressure cooker, and some just use an iron pot to cook it. Mr. Su Dongpo, the originator of braised pork, knows how to cook braised pork slowly, with less water, and when the heat is sufficient, so we still recommend using a clay pot and simmering it over low heat to create a sweet and plump texture.
Tags
Ingredients
Steps
-
Cut pork belly into large pieces
-
Rinse thoroughly after blanching
-
Add ginger slices and cinnamon and stir-fry until fragrant, add the meat and stir-fry
-
When it is browned, take it out and remove the cinnamon and ginger
-
Crack rock sugar
-
Use a clean pan to stir-fry until the sugar turns brown
-
Lower the meat pieces and coat them evenly with syrup
-
Put the meat pieces wrapped in syrup into a casserole, add water just enough to cover the meat pieces, add an appropriate amount of ginger, one spoonful of dark soy sauce and two spoons of light soy sauce
-
After boiling the water over high heat, simmer over low heat for one hour. My casserole has good heat conductivity, so one hour is enough. For ordinary casseroles, you can add another half hour
-
After an hour, open the lid and let the sauce reduce over high heat. When the soup is thick and red, turn off the heat and take it out. The soy sauce contains a lot of salt. Taste it now. If it is salty enough, there is no need to add more salt
-
Finished product
-
Finished product
