Braised Pork

Name: Braised Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork belly; Some Soy sauce; 1 package Stew; 2 tablespoons Sugar; Some Cooking Wine; Some shallot; Some ginger; Some salt; Some Very Fresh Soy Sauce

by Eddie Baby

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Braised pork is one of the hot dishes. Pork belly is used as the main ingredient. The cooking technique of braised pork is mainly in casserole, which can be made in a wok today. The taste is sweet. Braised pork in brown sauce is a very famous local dish, which fully embodies the characteristics of the local dish "thick oil red sauce". Some people like to eat lean meat because it is chewy, some people like to eat fat because it is fragrant, some people feel that lean meat is hard and hard to chew, and some people feel that fatty meat is greasy and difficult to swallow. , But the only dish of braised pork, the meat is five-layered and three-layered. After being made, the deliciousness cannot be described in words. It is fat but not greasy. It can be called a classic Chinese cuisine. This dish is "braised in braised sauce". meat". "

Ingredients

1000g Pork Belly
Some Soy Sauce
1 package Stew
2 tablespoons Sugar
Some Cooking Wine
Some Shallot
Some Ginger
Some Salt
Some Very Fresh Soy Sauce

Braised Pork

1. First, cut the bought pork belly into small pieces and blanch them in water. Then, stir-fry the pork belly and stir-fry the pork belly. When the meat is golden brown, it will be served.

2. Raise the pan again and put the oil. When the oil is hot, add an appropriate amount of white sugar to the frying sugar color. When the white sugar has bubbles, the color changes to reddish brown. The sugar color has been fried.

3. At this time, immediately add the fried pork belly and stir-fry until all the meat is coated with sugar.

4. Then add the chopped green onion, ginger slices, soy sauce, cooking wine, salt, and dark soy sauce.

5. Finally, add hot water and spread over the meat. Cover the lid and simmer on medium-low heat for 30 minutes. Then the juice can be out of the pot after the high fire.

6. The sweet and chewy pork belly is out

Tips:
It is best to choose pork belly with even fat and lean. The most important thing is to fry the sugar color. Once the time is too long, the meat will become bitter, so early and not too late.