Braised Pork

Name: Braised Pork
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork belly; 50g Peanut oil; 3g salt; 40g crystal sugar; 3 slices ginger; 4 cloves garlic; 1 piece star anise; 2g Cinnamon; 1 tsp Soy sauce; 2 tablets Bay leaf; 2 tablets Angelica dahurica; 3g Fennel Seed; 1 piece Tsaoko; 1 piece nutmeg; 3g Tangerine peel; Some water

by Gourmet editor

5.0 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

The braised pork – the magic weapon of the town feast—the taste is really super delicious, just the right amount of sweetness mixed with spices, not greasy at all, and very elastic, one piece is not enough to eat at all.
So the question is, what is the key to this dish? spices! Still spice! I dug up the secret recipe of Chef Picking up again. Let's take a look and make it.

Braised Pork

1.

2. Change the pork belly to a square piece

3. Prepare the pot and pour cold water, put in the pork belly, and remove the meat after the impurities appear when the water is boiled; cold water is more conducive to removing the impurities in the meat

4. Heat the pan and pour about 50 grams of oil. Add 40 grams of rock sugar when 30% is hot

5. Slowly heat on a low fire, stirring occasionally, to make it fully melted

6. When the sugar turns caramel color, add pork belly

7. Stir fry evenly to coat the meat with a beautiful golden brown

8. Click on light soy sauce and soy sauce. Put in shallots, ginger, garlic and the prepared ingredients (3 dried chilies, 2 bay leaves, 1 aniseed, 2 slices of Angelica dahurica, 3 grams of cumin, 2 grams of cinnamon, 1 grass fruit, 1 cardamom , 3 grams of tangerine peel) stir fry until fragrant

9. Then add 3 grams of salt and pour in warm water to cover the meat; if cold water is added, the meat will shrink, making it difficult to cook and not crisp. Simmer for 1 hour on low heat, chopsticks can be easily inserted into the meat to collect the juice and get out of the pot