Name: Braised Pork
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g Pork belly; 2 pcs Shiitake Mushrooms; 50g Winter bamboo shoots; 40ml Soy sauce; 10g crystal sugar; 6g salt; 2 stages shallot; 2 tablets ginger; 10 capsules pepper; 2 capsules star anise; 20ml Cooking Wine; 1 small piece Cinnamon; 800ml Water volume

Braised Pork

by Jesse_Lin Zhipeng

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Braised pork can be said to be the representative dish of Chinese meat dishes, which embodies the strong culinary culture of Chinese cuisine. There are differences between North and South cuisines, East and West, but it seems that you can see the shadow of braised pork everywhere, the most famous Jiangsu-Zhejiang Dongpo pork, Hunan cuisine Maoshi roasted pork, Shanghai local roasted pork, Yuanbao pork, Lu-style braised pork and so on. Today, thousands of braised pork from thousands of families have become the taste of home in many people's memories.
The most important thing to cook braised pork is the heat, the high fire is fixed, and the low fire is simmered. The meat and the soup are slowly melted in the cooking, and the fat is fully melted to make the soup thicker. Under the action of the seasoning, the mouthwatering aroma is released . The cooked braised pork tastes slippery but not greasy, crispy and shaped. Put the whole piece in your mouth, it melts in your mouth and it is very delicious.
In fact, there are many varieties of braised pork, and the derived flavors are also diverse. For example: replace the soy sauce with red fermented bean curd to make fermented bean curd meat, and then put a checkerboard knife on the skin side to make cherry meat; add more fresh rice wine to make Dongpo meat, add more chili to make Mao's braised pork, and add more kelp to make grandma. Roasted pork, as well as lotus root braised pork, tofu section roasted pork, spicy braised pork, red lees pork, fragrant glutinous pork, sauce stewed pork, etc., can all be cooked in our automatic cooking pot.

Braised Pork

1. There are two types of seasonings:
Key seasonings: soy sauce, rock sugar, salt;
Flavoring seasonings: green onion, ginger, pepper 1, star anise, cooking wine, cinnamon;
Note: 600ml of water contains all liquid seasonings such as soy sauce and cooking wine.

2. Cut the pork belly into large pieces about 3 cm, put it in a pot, add cold water to cover the pork, boil and blanch for 3 minutes, remove and rinse for later use;

3. Put the processed pork belly, auxiliary ingredients and other seasonings except the liquid seasoning into the pot, and finally take out the special water cup and add 800ml of water (4 cups, including soy sauce, cooking wine and other liquid seasonings);

4. After installing the pot, cover the lid and activate the function of "Broiled Pork", it will be ready automatically in about 50-80 minutes;

5. After the cooking is over, pick out the condiments such as green onion and ginger aniseed. If you see too much slick oil, be sure to use a small spoon to patiently skim the slick oil on the soup so that the soup can be completely wrapped in the meat. on;
Use a flat-headed spatula to fully stir the ingredients in the pot, so that the soup and meat pieces are completely fused together, and it is ready to be out of the pot.

Tips:
1. Preparing a good piece of pork belly is very important for making this dish. A good pork belly has the same fat and thin thickness, with three distinct layers. Many businesses sell hard ribs or sacs as pork belly, so be careful when choosing. It should be noted that this function is suitable for cooking 500-1000 grams of pork belly, no more than 1500 grams, and you must use skin-on pork belly;
2. Scalding can not only remove blood foam, but also remove the stench caused by water injection or soaking. If you can ensure that the pork is hygienic and reliable, you can cook it directly without blanching—but you need to skim the blood after boiling—that is the best way to keep the original flavor of cooking;
3. Good soy sauce is very important for cooking this dish, so be sure to buy a bottle of good soy sauce. Here you need to pay attention to the difference between soy sauce and dark soy sauce. If you use dark soy sauce, the usage amount should be at least halved. Just add 15 ml soy sauce to this dish, otherwise the color will turn black;
4. If there is no rock sugar, the effect of using white sugar is similar, but you need to pay attention to whether you use rock sugar or white sugar, the amount must not be too much, otherwise the lean part of the cooked braised pork will become hard and affect the taste.