Braised Pork

Name: Braised Pork
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Pork belly; 15g Green onion ginger; 2 pcs star anise; 1g Bay leaf; 2g pepper; 2g Fennel; 10g brown sugar; 30ml Soy sauce; 3g Dried hawthorn; 20ml Cooking Wine; 1 piece Fermented bean curd

by Love braised pork

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Many friends have asked me why you don’t have braised pork, called this name in vain, it makes me funny, haha. I do love meat, but I rarely cook braised pork. I always think that even the thinner braised pork looks more fat after being stewed, so I don’t do it much. Since some old friends asked me, I’ll do it once. Haha, should I say that I can't do it. It’s not convenient to go out when it’s snowing recently, so I asked the pork belly that my family bought me. Oh, it’s called a fat, but don’t complain, don’t be too crowded for listening to the opera, or I won’t buy it for you next time , Let's make do with it.

Braised Pork

1. First use a spray gun to blacken the skin

2. Then soak the meat in cold water for a while, then take it out and scrape off the dark things with a knife to clean it.

3. Cut the pork belly into small pieces

4. Prepare green onion ginger, bay leaves, aniseed, pepper, cumin (the spices are in the seasoning box)

5. Prepare a piece of fermented bean curd and mash

6. Cast iron pan to heat

7. Put the cut pieces of meat directly in without oil and stir until the pork belly comes out of oil.

8. Then add brown sugar and continue to stir fry

9. Add cooking wine and stir fry for a while

10. Join the soy sauce and continue to stir fry

11. Add fermented bean curd

12. Add onion ginger and seasoning box

13. Just add boiling water and meat flat

14. Add a few slices of dried hawthorn

15. Wait until the water is boiling, open the lid and cook for 15 minutes

16. Cover and simmer for about 40 minutes

17. When you see that the soup is almost consumed, add salt, and simmer for a while when the soup is almost collected, it can be out of the pot.

Tips:
I think the color of adding brown sugar is pretty good, and you must add boiling water, otherwise the meat will become fishy and unpalatable, and the way to deal with the skin is to remove the smell of pork. Dry-stirred pork can stir-fry the fat in the pork. Come out, it doesn't taste greasy.