Braised Pork

Name: Braised Pork
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork with skin pork; 15g Soy sauce; 7, 8 crystal sugar; Some Scallions; 7, 8 slices Sliced ginger; 4 star anise; Some salt

by elsa flying snow

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Braised pork is loved by most people for its sweet and soft taste. It is believed that there will be such a dish on the table of every family, and the taste of each family is not the same. Although there is no uniform standard, a good braised pork Meat can be liked by everyone, fat but not greasy, it melts in the mouth, and lean meat does not melt in the mouth, so no one will dislike such braised pork.
The braised pork dish made today is very simple to operate. As long as you are patient, you will be able to make delicious braised pork.

Ingredients

500g pork with skin Pork
15g Soy Sauce
7, 8 Crystal Sugar
Some Scallions
7, 8 slices Sliced Ginger
4 Star Anise
Some Salt

Braised Pork

1. Clean the pork and cut it into chunks. It's best to cut it into larger pieces. It's more enjoyable. (It’s best to use skin-on pork belly, which is fat and lean. It’s more enjoyable. I didn’t buy pork belly, so the taste of the hind legs doesn’t affect it.)

2. Cut the green onion into sections, slice the ginger, rinse the star anise and set aside

3. Add cold water to the pot, add the pork, boil to remove any foam, remove the meat and set aside

4. In another frying pan, add the star anise green onion and ginger slices and stir fry until fragrant

5. Add pork to stir fry

6. Add the pork and stir fry until oily and brown on the surface

7. Add rock sugar dark soy sauce (you can use braised soy sauce if you don’t have it) and stir-fry evenly

8. Add boiled water to the pot. It must be boiled water. The pork has not been simmered at all. Because it takes a long time to simmer, you need to add more and add rock sugar

9. Simmer on medium heat for 20 minutes, then turn to low heat and simmer for 50 minutes. Add salt according to the saltiness and mix well.

10. Served with a bowl of hot rice, add some soup, not too delicious

Tips:
For pork, it’s best to use a pot under cold water when blanching pork belly, and add boiled water to the stew at the end. Add enough water at a time