Name: Braised Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; Some Yuhuang Oil Nourishing U Flavored Peanut Oil; Some Soy sauce; 20ml Vinegar; 80ml Rice wine; 8g ginger; Some Shallots; Some star anise; Some Bay leaf; Some Cinnamon; Some Orange peel; Some Hawthorn; Some crystal sugar; Some salt

Braised Pork

by Dried fish

5.0 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

It's time to eat big meat again.
The braised pork made this time is not blanched, but is soaked in bleeding water, and then added with a proper amount of Yuhuang oil to taste U flavor peanut oil and fry with medium high heat to lock in the moisture. It preserves the meat flavor to the maximum, and the meat does not burn. .
I believe you can feel it from the picture, the saliva is overflowing..."

Braised Pork

1. Soak the pork belly in water for half an hour.

2. Then clean and cut into large pieces, clean again, dry, or blot dry with kitchen paper.

3. Take a large bowl and add 1 teaspoon of dark soy sauce and 1 teaspoon of light soy sauce and mix thoroughly, then pour into the ribs and mix until no juice is visible.

4. Cover with plastic wrap and marinate for 30 minutes to 2 hours.

5. Prepare the condiments for the ribs: light soy sauce, dark soy sauce, Zhenjiang vinegar, rice wine, shallots, ginger, star anise, cinnamon, bay leaves, orange peel and rock sugar.

6. Take a frying pan, pour a small amount of Yuhuang Oil to taste U-flavored peanut oil, about 20ml, put the meat in, fry over medium-high heat, and fry until both sides are slightly burnt. Note: Turn it over in time, don't fry it.

7. Then add 10 grams of ginger, 3 green onions, 1 star anise, 1 bay leaf, 1 piece of cinnamon, 1 piece of orange peel and 25 grams of rock sugar and stir fry.