1. The pork belly used to make braised pork is very important in choosing. Too lean pork belly has a woody texture, and too fatty pork belly will taste a little greasy. Choose three-point fat and seven-point lean pork belly and evenly fat.
2. Prepare the spices. Cloves, grass fruits, and nutmeg can be left alone if they are not available at home.
3. Prepare dark soy sauce and vinegar.
4. Cut the pork belly into pieces. Any size.
5. Put a few peppercorns in a cold pan and sauté fragrant.
6. Put a few peppercorns in a cold pan and sauté fragrant.
7. Use low heat when frying rock candy, and fry until the rock candy melts into a brown color. The rock sugar will be battered after frying, and the frying is not enough. The rock sugar will condense into lumps after the meat is cooked. This step of frying the sugar requires some skill.
8. Then pour in the sliced pork belly and stir-fry for 3 minutes on low heat. Let the fat in the pork belly stir fry some.
9. Then add all the spices and stir fry for 2-3 minutes, stir fry the aroma of the spices, when the spice stew, stir fry the spices for a more flavor. Then add light soy sauce and old soy sauce for coloring.
10. Add the right amount of boiling water and transfer the meat to the casserole. Stew, be sure to let go of water.
11. Boil the casserole again for 20 minutes and add 2 tablespoons of salt. Cover the lid and continue to simmer.
12. When simmering for 30 minutes, add 3 tablespoons of vinegar. The vinegar must be added ten minutes before it is out of the pot. The old vinegar has the effect of improving freshness and relieving greasiness. The meat with vinegar will not be greasy. Once I forgot to add vinegar, the braised pork was very greasy. After adding the vinegar, the aroma in the room will become more mellow and rich.
13. Add a little starch water before serving to make the soup thicker.
14. The braised pork will be simmered for a total of about 45-5-minutes. The meat tastes best in 45-50 minutes.
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