Soviet-style braised pork
Nowadays, I rarely eat meat when I lose weight. In order to participate in a gourmand's event, I made an exception and made Sugar-style braised pork. Now I still feel guilty-because this braised pork is so delicious that you almost swallow your tongue! Although it looks a little fat, it doesn't feel greasy at all when you eat it in your mouth, and even... you will even fall in love with eating fat meat!!!
Recipe Recommendations
- pork belly 600 grams
- cooking wine 115 grams
- soy sauce 75 grams
- rock sugar 60 grams
- vinegar 3 grams
- salt 3 grams
- salty and fresh
- cook
- several hours
- simple
Steps for Soviet-style braised pork
1
Cut the pork belly into the size of mahjong and wash it.
2
Put it in cold water and soak it in the appropriate amount of cold water to cover the meat. Add 1 tablespoon of cooking wine and soak for 15 minutes.
3
Place the frying pan on the stove over high heat, put the pork belly into the pan, and add water to cover the meat pieces.
4
Add the remaining cooking wine and other seasonings together, bring to a boil over high heat, and continue to cook for 5 minutes, skimming off the foam on the surface.
5
Transfer into a casserole and cook over low heat for at least an hour.
6
Turn back to the wok, turn on medium heat and continue to cook until the soup is thick.
7
The juice begins to thicken and then collect it over high heat until the juice is dry and evenly wrapped on the meat.