1. The pork belly used to make braised pork is very important in choosing. Too lean pork belly does not taste good, and too fat pork belly will taste a little greasy. We have to choose three-point fat and seven-point lean pork belly.
2. Prepare spices: cloves, grass fruits, nutmeg, cinnamon, bay leaves, dried hawthorn, aniseed, if you don’t have them at home, you can leave them alone
3. Prepare 2 spoons of dark soy sauce, 3 spoons of light soy sauce, seasoning with soy sauce, and dark soy sauce for coloring
4. Cut pork belly into pieces, any size
5. Put a few peppercorns in a cold pan and sauté fragrant
6. Then discard the peppercorns and stir-fry with rock sugar
7. Use low heat when frying rock sugar, and fry until the rock sugar melts into brown.
8. Then pour in the sliced pork belly, stir-fry for 3 minutes on low heat, let the fat in the pork belly stir fry some
9. Then add the light soy sauce to taste and then add the spices
10. Put the right amount of boiling water and transfer the meat to the casserole, stew the meat, be sure to let go of the water
11. In a casserole, cover with a lid and simmer for 10 minutes, then add 2 spoons of dark soy sauce to color
12. Simmer for 20 minutes, add 2 tablespoons and a half salt, cover the lid and continue to simmer
13. When simmering for 30 minutes, add 3 tablespoons of aged vinegar, and the aged vinegar can improve freshness and relieve greasiness.
14. The braised pork can be simmered for a total of 45 minutes, and the meat will taste the best in 45 minutes. Just add a little starch water before serving.
