【beijing】beer Braised Pork

Name: 【beijing】beer Braised Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork belly with skin; 576ml dark beer; A handful crystal sugar; a little oil; Some salt; 1/2 root Green onions; piece ginger; 2 star anise

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Braised Pork in Braised Pork is a classic meat dish that our family makes. If you always use one method, you will inevitably get bored, so you often make small changes. For example, today I learned this method from the chef. I tried it several times and found it to be really good, so I recorded it and shared it with everyone. It still tastes mellow without putting a drop of water. This sounds a bit mysterious, and it's not a little liquid, because people need a can of beer. In addition, without a drop of soy sauce, the braised pork will be golden red in color, and the soup will thicken on top of the meat, which is particularly attractive. On the New Year’s Eve dinner table, you might as well make a braised pork with beer to ensure that it tastes different from the usual recipes. "

Ingredients

1000g Pork Belly With Skin
576ml Dark Beer
A handful Crystal Sugar
a little Oil
Some Salt
1/2 root Green Onions
piece Ginger
2 Star Anise

【beijing】beer Braised Pork

1. Clean the pork belly

2. Cut into 3 or 4 cm thick chunks

3. Pour a little oil in the wok, put a small handful of rock sugar into the wok, and fry on low heat

4. Stir-fried rock sugar to caramel color, this step is called fried sugar color (shai three tone)

5. Put the meat pieces into the pot and stir fry continuously, so that each piece of meat can be stained with sugar, until the meat pieces become hard and the excess fat inside is fried out

6. Put the shallots, ginger slices, and star anise into the pot, stir fry for a fragrance

7. Pour a can of dark beer into the pot, and use ordinary refreshing beer better, the taste is more refreshing

8. Turn to low heat, cover the lid, and simmer slowly. The lid is sealed well. No water is added in the middle, until the meat is simmered until crispy.

9. Taste the saltiness before coming out of the pan, add an appropriate amount of salt, mix well, and out of the pan

10. The taste is mellow, fat but not greasy, thin but not chai

Tips:
Dark beer has a strong aroma of wheat, if you don’t like this taste, you can use ordinary beer;
The heat is small throughout the process, and the lid sealing effect must be good, so that you don't need to add a drop of water halfway, and the meat is crisp and mellow.