Braised Pork

Name: Braised Pork
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g Premium Pork Belly; 1/2 pack Eight flavors; 4 slices ginger; 1 tablespoon Vegetable oil; 1 short section shallot; 1 tablespoon and a half June braised soy sauce; 2 tablespoons June Fresh Premium Soy Sauce; 2 tablespoons Cooking Wine; Approximately 6g Soft white sugar; Approximately 4g salt

by Queen mother in the kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

I think there are different ways of making braised pork in different regions, and the flavors are also different. But it is always the same, that is, the braised pork is crispy in the mouth, fat but not greasy, fragrant and delicious, and the deliciousness that is lingering, inseparable, and coveted when thinking of it. How can I make this delicious, let me slowly decompose it.
In the past, I often took the following steps. The first is the initial processing of raw meat. Blanch the pork belly and cook it. second. The blanched pork belly is colored and cooked by the method of frying sugar color. Third, it is simmered with eight flavors and seasonings until crisp. Fourth, the fire will collect the juice and make it out of the pot.
The extra-grade pork belly I bought today is very fresh, so it is cooked in a non-blanching method, and the taste is also great, and it retains the original aroma of the fresh meat.

Braised Pork

1. Prepare pork belly

2. Wash the meat and cut into small pieces about 2 cm wide

3. Put a little salad oil on the pot over the heat. (It's about 1/3 of the usual stir-fry.) When the oil temperature is about 60% hot, add ginger slices and fry it until fragrant.

4. Then add pork belly and stir fry evenly

5. Stir-fry until the pork belly is slightly golden, and when the oil and moisture in the fat are evaporating, check that there is no moisture in the meat.

6. Then add an appropriate amount of braised soy sauce and stir well

7. Put in the special fresh soy sauce and stir well

8. Add cooking wine and stir well

9. Then put in white sugar, rock sugar or white sugar

10. Add boiling water at this time. Just cover the meat with the amount of water, and add the eight flavors and green onions at the same time. Cover the pot and boil on high heat, turn to low heat and simmer for 80 minutes

11. At this time, the meat is soft and rotten, add an appropriate amount of salt, stir well and continue to cook for 15 minutes

12. Then collect the juice on high heat until it is thick and red and ready to be out of the pot

Tips:
1. It is best not to add cold water when the meat is fried, as this will tighten the meat and will not be crispy when stewed;
2. Add salt after the meat is basically cooked, so as not to put it in early, which will cause coagulation of protein, and the meat will not be easy to boil and crisp;
3. The amount of salt, dark soy sauce and light soy sauce should be put according to the saltiness of your own taste, and cannot be unified;
4. Don't put too much oil in the fried pork. Firstly, to avoid greasy, the second pork belly will produce oil when it is fried;
5. It is best not to add cold water when the meat is fried, as this will tighten the meat quality and will not be crispy when stewed.

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