Braised Pork

Name: Braised Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 1 piece Cinnamon; 2 tablets Bay leaf; 2 pcs star anise; 1 piece Tangerine peel; Some crystal sugar; Some ginger; Some Soy sauce; Some salt

by Food Fun Vegetable House

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Pork is always full of imagination. No matter where it is on the pig, everything that can be eaten can make a delicious meal. My friend knows that I can cook, and I don’t want to eat anything when I come to my house. I only want braised pork. Still arguing with me, Hong Rao Rou is Dongpo Rou. I don't care about a kitchen novice like her. Who makes me love to cook for others? (Welcome to share more interesting kitchen stories, please add WeChat EJM2467)
In terms of taste and color, there are many differences between braised pork and Dongpo pork. The main feature of Dongpo meat is a dish made with thin skin and tender meat stewed with wine. It has a rosy color, rich juice and mellow taste, which is crisp and not broken in shape, soft and glutinous. "Braised fragrant" is the biggest feature of Dongpo meat. And because of regional differences, there are different versions of Dongpo meat all over the country. For example: Hangzhou "Dongpo Meat", Huangzhou "Dongpo Meat", Jiangxi Yongxiu "Dongpo Meat", Jiangsu Yangzhou and Suzhou "Dongpo Meat", Yunnan Dali "Dongpo Meat", and Su Shi's Hometown of Sichuan Meishan "Dongpo Meat" Meat" etc.
The main feature of braised pork is that it melts in the mouth, which is in contrast to the "crispy" and "steamed fragrant" of "Dongpo Pork". Because the braised pork is simmered slowly over a low fire, I used to use a pressure cooker for quick simmering, but I found that the pressure cooker did not have the fragrance of simmering in an iron pan. It seems that you can't eat hot tofu if you are impatient. The braised pork braised over a small fire is very bright in color, and the taste and meat form a perfect combination. It is fat but not greasy, and it is super savory. Even my telephone pole, who doesn't like meat very much, ate 3 yuan in one go.
I was deeply impressed by this plate of braised pork, not only surrendered to its appearance, but also surrendered to its taste. "

Ingredients

300g Pork Belly
1 piece Cinnamon
2 tablets Bay Leaf
2 pcs Star Anise
1 piece Tangerine Peel
Some Crystal Sugar
Some Ginger
Some Soy Sauce
Some Salt

Braised Pork

1. 1. Prepare the ingredients in advance, choose the best pork belly with fresh and fatty meat

2. 2. Cut the fresh pork belly into even-sized chunks, put it in clean water and cook for 10 minutes to remove blood stains.

3. 3. Put the broken pork belly into the pan and fry the oil and remove it for later use. Clean the pan. Pour the rock sugar into 2 tablespoons of water and cook on a low fire. When the rock sugar is completely melted and becomes a uniform foam, Put the pork belly that has just been fried into the pot

4. 4. Pour the soy sauce into the meat and fry for another 2 minutes, then put the sliced ginger, bay leaves, cinnamon, tangerine peel, star anise, and salt into the pot and stir evenly

5. 5. Finally, pour in clean water. Just submerge the meat with clean water. Cover the lid and simmer on low heat. Turn the meat slightly in the middle to make the meat fully contact with the juice.

6. 6. When the soup is thick, turn it evenly for a few times to get out of the pot

Tips:
1. Pork belly choose fat and lean, the best with skin
2. In order to save time, you can cut the meat into small pieces before cooking in the pot
3. The pork belly after being cut off must be fried in a pot to stir out the excess oil in the meat so that it will not be greasy when you eat it later.
4. Be careful not to cook the sugar too old, so as not to make the sugar too old and bitter
5. At the end of the pan, turn off the heat quickly to avoid slow action and the juice will become old and bitter.