Braised Pork Belly
by Miss_Rice
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. A fresh pork belly, which has been processed by the store, and turned over. This is the inner layer of the pork belly.
2. Add 4 tablespoons of flour (or cornstarch), the amount is up to you, just pat the pork belly with flour.
3. Wrap the pork belly with flour and knead it with your hands, using the flour to bring down the mucus in the inner layer of the pork belly.
4. After rubbing for a few minutes, scrape the inner layer with a knife, especially the yellow things on it.
5. Fill the water, lift the pork belly filled with water and shake it a few times, then pour the water out from the other mouth.
6. The pork belly that has been washed with flour should also remove some residual fat on the surface.
7. Add 3 scoops of sweet potato flour and wrap it on the pork belly.
8. Continue to knead, carefully rub the inner layer of the pork belly with sweet potato powder, rinse with water, the method is the same as above.
9. Add salt, there will be more mucus in the inner layer of pork belly, add a few spoonfuls of salt to rub.
10. Then pour a tablespoon of salt to the outer layer, continue to rub, and rinse with water.
11. Pour in white vinegar to deodorize, rub the inner layer of pork belly with white vinegar, turn it over, continue rubbing, and rinse with water.
12. Raise a pot to boil water and wait for the water to boil.
13. Put the cleaned pork belly into the pot, pour a spoonful of cooking wine and boil.
14. Don't cook for too long, it can be taken out about three or four minutes after the water is boiled.
15. Turn the belly button over, there is a layer on the surface, which will only show up after blanching.
16. Scrape off the surface layer with a knife.
17. Rinse it well, and one pork belly is ready.
18. Use scissors to cut along the side of the pork belly.
19. Cut it with an oblique knife.
20. Blanch pork belly.
