Braised Pork

Braised Pork

1. Cut the pork belly into strips and blanch in cold water to remove the blood

2. Boil the water to finalize the shape. (Don’t cut it into pieces and blanch it, the braised pork cooked like that should be out of shape. The cooked one won’t be pretty)

3. Take it out and let it cool and cut into cubes of the same size (bigger is more enjoyable)

4. Put a little oil in the pot and stir in the chives, ginger, garlic and spices

5. Add the meat and stir fry (stir fry to get the oil in the meat)

6. Put a little oil in the pan, pour into the white sugar and fry the sugar color

7. Step 7. Fry until the sugar turns maroon red and turn off the heat

8. Stir fry until the sugar turns maroon red and turn off the heat

9. Step 8. Change the sugar-colored bubbles from large to small, quickly turn off the heat, pour in boiling water (this is a crucial step in braised pork, this sugar color is caramel flavor, will make braised pork fragrant and slightly burnt Sugar)

10. The sugar-colored bubbles change from big to small, quickly turn off the heat, pour in boiling water (this is a crucial step in braised pork, this sugar color is caramel flavor, will make braised pork fragrant with a slight caramel flavor)

11. Step 10. Finally, add soy sauce to color, add salt to taste,

12. Step 9. Pour into the meat, add a little Shao wine, boil in water, and add tea water to remove the fishy taste and cook quickly.

13. Pour into the meat, add a little Shao wine, boil in water, and add tea water to remove the fishy taste and cook quickly

14. Step 11. Put it in a deep pot, put it in boiling water and boil over high heat to skim off the foam, change to low heat and cook for 45 minutes.

15. Finally, add soy sauce to color, add salt to taste

16. Step 12. Change to the high heat of the wok and put rock sugar to make the juice thick, then it will be out of the pan, garnish with shallots. (The juice is rich and fragrant, it is more than addictive when poured on rice.)

17. Put it in a deep pot, add boiling water and boil over high heat to skim any foam, change to low heat and cook for 45 minutes

18. Change back to the wok and put rock sugar on the high heat to make the juice thick and ready to be served, garnish with shallots. (The juice is rich and fragrant, it is more than addictive when poured on rice.)

Tips:

It is suggested that the way of braised pork is slightly different in different places. In the south, soy sauce (soy sauce) is used to mix colors, while the north prefers fried candies. The raw materials are generally good pork belly (the so-called good pork belly needs to be clearly layered, generally around five layers is better, hence the name "pork belly"), or "sit buttocks" (i.e. the tip of the hip). You can add cabbage, tofu, potatoes, carrots and other vegetables to cook and stew together to create a variety of delicious stew dishes.