Braised Pork

Name: Braised Pork
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 700g Pork belly; 3 sheets Bean knot; 2 tbsp Cooking Wine; Some Cooking oil; 2 tbsp Soy sauce; 4 slices ginger; 1 stage shallot; 2 pcs star anise; 1 piece Cinnamon; 2 tablets Bay leaf; Some crystal sugar; Some water

by january0106

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Braised Pork in Braised Pork is a very famous local dish, the Shanghainese’s favorite "Thick Oil Red Sauce". I remember when I was a child, I loved to eat braised pork, a bowl of braised pork, I can at least eat half a bowl, now think about it, no wonder I was so fat at that time, it turned out to be the result of my love of meat, but what do I eat now All talk about light and healthy, but food and health are often contradictory, as long as we can control this degree, it is enough. Therefore, braised pork only occasionally appears in my home. I miss the taste of childhood. . .

Braised Pork

1. Cut the pork belly into small pieces and soak in water for an hour

2. The shutters are tied into a knot and set aside

3. Pour the pork belly into the pot, pour in water, cooking wine, and ginger slices, cook it first to remove the fishy smell and part of the fat, take out the pork belly, rinse, and drain the water.

4. Pour a little oil into the pot, add star anise and cinnamon, and fry for a fragrance

5. Pour in the pork belly and stir fry until the meat is golden brown on all sides

6. Pour the pork belly into a casserole, add light soy sauce, dark soy sauce, ginger slices, bay leaves, green onions, add warm water to submerge the pork belly, boil over high heat, cover, turn to low heat and simmer for 1 hour. Flip the meat

7. Add the louver knot and continue to simmer slowly until there is a little soup

8. Add appropriate amount of rock sugar, turn to high heat and stir-fry until the juice is dry

Tips:
1. Use rock sugar as much as possible for sugar, it is best to grind rock sugar into the end, so as to better grasp the taste;
2. Finally, use high heat to collect the juice to make the meat more red and bright.