braised pork

Recipe Recommendations

• pork belly appropriate amount
• octagonal appropriate amount
• geranyl appropriate amount
• cinnamon appropriate amount
• onion knot appropriate amount
• orange twist appropriate amount
• rock sugar appropriate amount
• Jiang appropriate amount
• cooking wine appropriate amount
• soy sauce appropriate amount
• salt appropriate amount
• chicken essence appropriate amount

• other
• burn
• an hour
• ordinary

Steps for braised pork

1

In the past, when I made braised pork, I always wanted to buy a little more lean meat. Later, I realized that this pork belly is delicious when cooked well. It will melt completely in the mouth and will not have the greasy feeling of fat at all.

2

When cutting, you can cut it slightly larger, because it will shrink during the later firing process. Change the knife and try to cut as square as possible, so that the vegetables will look better when cooked. Soak the cut pork belly for a while with cooking wine and water.

3

Blanch the soaked pork belly in water until it changes color and remove it.

4

Remove and drain the blanched pork belly, and use kitchen water to help dry it to avoid splashing oil during frying later.

5

Take a clean pan without oil and water (I use an iron pan), add the pork belly and stir fry until the oil comes out (you can react a little more frequently at the beginning to avoid sticking to the pan). If you don't like fat meat particularly, you can stir-fry it for a while longer to make it more oily. Put the stir-fried pork belly on oil-absorbing paper to absorb oil, and use the remaining oil for equipment.

6

Wash the pan and dry it, add a little of the remaining oil, add the crushed rock sugar, and stir-fry over low heat until the sugar color is golden.

7

When the sugar color reaches golden brown, add the pork belly and stir fry quickly, then spray in cooking wine, stir fry until the color is evenly colored, then pour boiling water along the edge of the pan to cover the pork belly. Then add a little soy sauce and fresh shellfish sauce, bring to a boil over high heat, and then add star anise, fragrant leaves, cinnamon, and orange peel in turn. (Because after frying sugar, add meat and stir fry, the action is fast and there is no way to take step-by-step photos. Sorry)

8

Turn to the saucepan or saucepan, pour in all the ingredients in step 7, cover and simmer for about 40 minutes. (If the meat piece is large, you can simmer it for a while.) During the simmering, check it at all times to avoid drying and sticking to the pan.

9

After the stewing of step 8, the meat skin is now well integrated with the lean meat. Pour it into a clean wok to collect the juice over high heat, add salt and a little chicken essence to season.

braised pork Make Tips

Recipe Categories

• hot dishes
• home cooking