Braised Pork

Name: Braised Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 500g quail eggs; 1 tablespoon White sugar; Some crystal sugar; 2 tablespoons Soy sauce; 1 shallot; Some ginger; 5 cloves garlic; 1 tsp salt; 2 tablespoons Cooking Wine; 5 star anise; Some Cooking oil; 1 Shallots

by Grid blue

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Chopped green onions? Ginger?
I myself hate eating ginger very much, but this method can not eat ginger at all, even the taste of ginger is not there. What about ginger and green onions? Quan Hua was in the soup, and he couldn't find the green onions and ginger at all.
Quail eggs are more delicious, every time the quail eggs are robbed...what about the delicious braised pork? "

Braised Pork

1. Prepare ingredients.

2. Cut the pork belly into 2 cm squares, and chop the green onion, ginger, and garlic into minced pieces.

3. Boil water in a soup pot, put three spoons of cooking wine, add pork belly to blanch water after the water is boiled, turn off the heat immediately after the water boils, remove the pork belly pieces and drain for later use.

4. Pour oil in the wok, and heat on medium-low heat until the oil is 70% hot.

5. Add white granulated sugar or rock sugar, stir with a spatula, and fry the sugar color.

6. After the sugar bubbling and changing color, pour the pork belly.

7. Stir fry evenly, making sure that each piece of meat is covered with sugar.

8. Pour in soy sauce and dark soy sauce, this color is beautiful. Flip the pork belly so that each piece of meat is covered with sauce, and pour in the chopped garlic and ginger.

9. Add a spoonful of sugar to taste, add a few star anises, and mix well.

10. Pour in boiling hot water and add a spoonful of table salt.

11. After peeling the quail eggs, wash them and pour them into the pot, and stew them with the pork belly.

12. After 45 minutes, change the high heat to collect the juice

13. Out of the pot, sprinkle some small chives to garnish.

Tips:
1. Be sure to heat the water when adding water to stew.
2. The cast iron pan I used from Skent is better than ordinary non-stick pans. When using iron pans, be careful not to stick to the bottom.
3. Cut the scallion, ginger, and garlic into smaller pieces. They won’t be eaten after they are stewed. They are all stewed in the meat.