Braised Pork

Name: Braised Pork
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 900g Pork belly; Some salt; 2 bottles soda water; Some Cooking oil; Some MSG; 3 leaves Bay leaf; Some Cinnamon; 40g crystal sugar; 30g Soy sauce; 300g Cooking Wine; 1/2 piece Green onions; 10g Red Yeast Rice; 1 small piece ginger; 1 piece star anise

by Riding a snail to find a wife

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Braised pork in brown sauce is a delicious meal! This braised pork dish of mine broke the conventional practice and made a few changes by myself to save time in the production man-hours, and the taste has also changed a lot!
The finished dishes are golden red and translucent in color, and the fragrance is delicious, melts in the mouth, and is fat but not greasy!

Braised Pork

1. (First of all, I’m sorry again, I accidentally deleted the photos of the steps I took earlier, so I can only send the finished photos) The pork belly is cut into three-centimeter square pieces! Cut the green onion and ginger to spare!

2. Put clean water in the basin, add about 250 grams of soda water, and soak the cut pork belly for 10 minutes!

3. Add a little cooking oil to the pot, heat up the aniseed, bay leaves, and cinnamon to fry until the aroma, then add the green onion and ginger, and then add the soaked pork belly, stir-fry until the meat turns yellow, add cooking wine, soda water, one after another Add salt, red yeast rice, light soy sauce, rock sugar, soy sauce! Bring to a boil, pour it into a casserole, cover and simmer for 40 minutes, open the lid and open the high heat to collect the thick soup!

Tips:
Don’t cut the pork belly too small;
When soaking the cut pork belly, the soda in the water can be a little bit more so that the blood in the meat can be fully soaked out!