Braised Pork
by Linglong Qingqing
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Raw material collection.
2. Wash and blanch pork belly.
3. Scoop it up with clean water and cut it into mahjong-sized pieces
4. Wash ginger, garlic, star anise, and cinnamon, and pat the ginger and garlic to loosen.
5. Wipe the pot clean, add oil after heating.
6. Add ginger, garlic, star anise, and cinnamon and sauté until fragrant, over low heat.
7. Pour in pork belly and stir-fry until both sides are slightly golden. Medium fire.
8. Put the meat on the side and add a little sugar, I probably don't have a spoonful.
9. Boil the sugar over a low fire, draw a circle with a spatula, for two or three minutes.
10. After the sugar is boiled, stir-fry the pork belly, you will see the syrup juice bubbling
11. At this time, put the seasoning, about half a spoon of balsamic vinegar, one spoon of cooking wine, two spoons of light soy sauce, three spoons of dark soy sauce, and stir well.
12. Add enough broth or water, if there is no meat, boil on high heat for 5 minutes
13. Put the lid on and let the heat stay for an hour
14. Finally, collect the juice over high heat, add some salt and chicken essence as appropriate.
15. It's ready to serve
Tips:There is a saying: lamb radish beef tea, pork simmering and hawthorn. In other words, roast pork must be simmered slowly. For more than an hour, you can add two or three slices of dried hawthorn to make the meat easier to stew.
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