Roasted pork with garlic

Roasted pork with garlic
There are many ways and flavors to match braised pork. If you like the taste and flavor of braised pork on weekdays, you must not miss this garlic roast pork. A large number of garlic cloves are fried first to bring out the garlic flavor and at the same time It is wrapped in the charred skin. When cooked together with the diced pork belly, the two penetrate each other. The automatic juice collecting function makes the soup thick and thick, and the taste is concentrated and pure. The meat is tender and has a lingering aroma in the mouth.
Ingredients: 300 grams of pork belly, 1 head of garlic (about 45 grams)
Seasoning: 3 sections of green onion, 4 slices of ginger, 20 ml of cooking wine, 20 pieces of pepper, 1 star anise, 3 grams of salt, 10 grams of rock sugar, 15 ml of soy sauce
Water volume: 800 ml
Practice:
1. Handle the main ingredients
a. Cut pork belly into large pieces of 3 cm square, add water and blanch for 3 minutes;
b. Peel the garlic and fry it in the pan until the surface is slightly yellow and the aroma of garlic evaporates;
2. Starting the pot loading
a. Put pork belly, green onion segments, ginger slices, star anise, pepper, and garlic cloves into the pot;
b. Add rock sugar, soy sauce (15 ml), cooking wine (20 ml), salt (3 g), and water (800 ml containing all liquid seasonings);
3. Remove the pan and load the plate
a. When cooking is over, pick out onions, ginger and seasonings;
b. Stir the ingredients in the pot evenly and place them on a plate. Set on a plate and serve.