Braised Pork Belly
by Line line 3896
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Cut the pork belly into large pieces about 2*2 cm (Picture 1), soak in water for about half an hour to soak all the blood and change the water once or twice. Put cold water into the pot, add 3 slices of ginger (Picture 2) and 15g of cooking wine (Picture 3) to boil (seasoning is not listed in the recipe), and skim the foam. Rinse with hot water and control the moisture (Figure 4).
2. Put 20g of oil in the wok (Picture 1), add 25g of rock sugar (Picture 2), heat on low heat (Picture 3), until the large bubbles of rock sugar oil in the pan turn into fine small bubbles (Picture 4)
3. Quickly pour the meat pieces in controlled dry water (Picture 1), and stir-fry quickly and evenly (Picture 2), and stir-fry for about 1-1.5 minutes (Picture 3).
4. Add 30g rice wine, 20 soy sauce, 10g soy sauce, 5g balsamic vinegar.
5. Add 1 scallion, 3 slices of ginger, and 3 cloves of garlic (Picture 1). Add seasoning (Picture 2). Add 600g of warm water without meat (if you like it softer and add more water).
6. After simmering for 15 minutes, add a spoonful of southern milk, an appropriate amount of salt, and 1 piece of rock sugar. Use a spoon to patiently skim off the slick oil.
7. When the stew is not too long, turn off the heat and remove the spices.
8. Turn on the fire again to collect the juice.
9. Ruddy and not greasy.
