Best braised pork
By OrinCrona
The reason why it is called the best braised pork is because it is really so fragrant. There is no smell of other seasonings. It is completely meaty and pure. The braised pork eaten in restaurants is generally over-oily and very greasy. This braised pork does not use a drop of oil and is not greasy at all.
Recipe Recommendations
- pork belly 2 pounds
- rock sugar a handful
- Haitian soy sauce appropriate amount
Steps for Best braised pork
1
Cut pork belly into the size of mahjong blocks and rinse thoroughly.2
Add cold water to the pork belly and soak a tablespoon of cooking wine for about 5 minutes (remove fishy smell, not too long).3
Rinse the pork belly slightly again, add cold water to a cold pan to reach 2 cm of the pork belly, and drop a few drops of white vinegar.4
Bring to a boil over high heat, turn to low heat and simmer for about 40 minutes. (The meat quality is different. If you don't like it cooked, you can stew it for a little longer.)5
At this time, turn to medium heat, add soy sauce and continue to simmer for 20 minutes. (Soy sauce is for coloring and flavor, so no salt is added.)6
Turn on high heat and add rock sugar to simmer for 10 minutes. (It doesn't matter if you add more, it must be rock sugar, which is highly sweet. I won't introduce its benefits.)7
Add a small bottle of white wine with the lid of white wine before serving the pot (it will work without adding it) and you can serve the pot.Best braised pork Make Tips
The only thing to pay attention to is the choice of soy sauce. I used to always use Amoy soy sauce. Later, they upgraded and reformulated it with increased volume, but unfortunately, the taste changed. It became too savory and didn't taste like the original soy sauce anymore; they must have added something like skins or similar ingredients. Later, I switched to the Haitian brand. For this pork belly, I chose Haitian Gold Label Light Soy Sauce. The taste has no strange off-flavors; it's very good.