When I was a child, there were too many foods that I couldn't accept or even hated, but when I grew up, many of them became today's great love. It's really wonderful. Like braised pork was once a thing that made me change when I looked at it. I forgot when and why I learned to cook this dish, and then slowly fell in love with it. Although low-fat foods are popular nowadays and healthy diets are emphasized, the cold winter is definitely a good excuse to eat big chunks of meat, allowing yourself to indulge occasionally and use the flavor to dominate.
Maybe many people are loyal fans of braised pork like me, and the practices of each family are different. From the high heat of the pressure cooker to the slow simmering of the casserole, the traditional spice version, the simple red dregs version, to the fashionable tea-scented version, or adding thousands of slices, seaweed, tofu, etc. I have tried no less than ten practices myself.
braised pork
By JosueTrantow
Recipe Recommendations
- pork belly 600 grams
- Jiang several pieces
- dried Hawthorn a
- octagonal a little
- cinnamon a little
- salty and sweet
- burn
- an hour
- ordinary
Steps for braised pork
1
Cut the pork belly into cubes and soak in clear water and a little cooking wine for about 10 minutes.
2
Add pepper powder, cooking wine, soy sauce, rock sugar, cinnamon, star anise, ginger slices, and dried hawthorn to the soaked pork belly, and then sprinkle with a little vinegar and marinate for 20 minutes.
3
Add water to the marinated pork belly, bring it to a boil, skim off the floating foam, simmer on high heat for 10 minutes, and then transfer to the outer pan of the non-cooker pan (simmer for more than 50 minutes). (If you don't have a cookpot, put it in a casserole and simmer slowly for more than 1.5 hours.)
4
After an hour, pour the soup and meat into a frying pan, bring to a boil over high heat, season with salt, and thicken the soup before serving the pan.
5
Before collecting the juice, blanch the small sugar vegetables and place them on a plate, and place the braised pork out of the pot on top.
6
After a long period of stewing pork belly, a lot of oil has been forced out. Although it looks greasy, it tastes fragrant and waxy.braised pork Make Tips
To make red-braised pork belly fragrant, tender, glossy, and appetizing, pay attention to the following points. 1) Pork belly with alternating layers of fat and lean meat, including the skin, is the preferred choice. 2) Cinnamon and star anise are crucial for enhancing the aroma. 3) Dried hawthorn and aged vinegar can reduce greasiness and make the pork more tender. 4) Rock sugar and dark soy sauce give the red-braised pork a more enticing color. 5) Slow stewing over low heat and reducing the sauce over high heat are the two most important steps.