Braised Pork

Name: Braised Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Braised pork; Some Mapo Tofu Sauce; Some Soy sauce; Some crystal sugar; Some Cooking Wine; Some Green onions; Some ginger; Some garlic

by Sanshengchuan Chili Shop

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Different from the sweet sauced meat in Shanghai, the braised pork made in Sichuan likes to add some spicy sauce to it. Braised pork is a soul food, and it is an artifact with rice and a good way to relieve boredom. Over time, it has become an indispensable delicacy during the holidays, and it also means a "taste of home". "

Ingredients

Braised Pork

1. Wash the pork belly, cut into large pieces about 2cm, put in the pot, add sliced ginger, green onion, and blanch.

2. Heat oil in a pan, add rock sugar, and melt.

3. Pour in the blanched pork belly, stir-fry until the pork belly is colored, set aside.

4. Leave oil in the bottom of the pot, add sliced ginger, green onion, and mapo tofu sauce until fragrant.

5. After sauteing, pour in the sautéed pork belly and add the cooking wine.

6. Add light soy sauce and dark soy sauce to enhance the color and flavor.

7. Pour in the boiling water that has no meat, turn to a low heat and simmer for about 45 minutes. After 45 minutes, turn on high heat to collect the juice.

8. Pack out the plate, and you're done.

Tips:
The spiciness of the Mapo tofu sauce and the sweetness of rock sugar just merge, so that the braised pork cooked in this way is salty and fresh, and has both sweetness. Simmer slowly over low heat until the meat is soft and waxy, the aroma is richer, the taste is more tender and waxy, juicy and full, one bite.