Jindian Braised Pork
By LudieWiegand
I like the braised pork made in this way very much. The sour, sweet and salty can be increased or decreased at will according to personal taste. In fact, it can be regarded as an improved version of five cups of ribs!
Recipe Recommendations
- pork belly 1 kg
- water 200 grams
- soy sauce a big spoonful
- white sugar a big spoonful
- mature vinegar a big spoonful
- cooking wine a small spoon
- sweet and sour
- cook
- half an hour
- ordinary
Steps for Jindian Braised Pork
1
Cut the pork belly into slices, place it in boiling water and blanch off the foam, drain the water for later use. Heat the frying pan, add a small spoonful of oil, add the pork belly on low heat and slowly saute until fragrant, forcing out the oil in the meat.
2
Slowly fry the meat until it is slightly browned.
3
Add the above five seasonings, and add enough water at one time, probably enough to cover the meat.
4
After boiling over high heat, turn to low heat and slowly simmer until the meat is crispy. Finally, collect the juice over high heat and serve.