Braised Pork in A Cast Iron Pot

Name: Braised Pork in A Cast Iron Pot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1600g Pork belly; 3 slices Bay leaf; 3 slices ginger; 3 pcs star anise; 3 tablespoons Soy sauce; 7 pcs crystal sugar; 2 tablets Cinnamon

by One cook

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Speaking of national hard dishes, braised pork in brown sauce deserves it. According to legend, Su Dongpo is good at cooking and is best at braised pork. Zeng wrote a poem to introduce his cooking experience: "Slow fire, less water, it will be beautiful when the fire is full." Under his creative promotion, braised pork is a delicacy. It has swept the country and passed on from generation to generation. It is the most homely and sophisticated, the most popular and the most elegant, with diverse practices and different styles. But the heavy oil sauce red is its unchanging feature, and it also discourages us who are afraid of fat. Today we introduce to you a method of oil-free and water-free braised pork, using the characteristics of the enamel pot, to maximize the moisture of the pork belly and stir out the excess fat, so that you can enjoy the deliciousness while avoiding the trouble of fat. "

Ingredients

1600g Pork Belly
3 slices Bay Leaf
3 slices Ginger
3 pcs Star Anise
3 tablespoons Soy Sauce
7 pcs Crystal Sugar
2 tablets Cinnamon

Braised Pork in A Cast Iron Pot

1. Cut the pork belly into 2cm squares for later use (so that the ingredients are not only easy to cook, but also the shape of the pan is beautiful)

2. Put the sliced ginger and pork belly in a pot under cold water. After the water is boiling, remove the pork belly and set aside.

3. Soy sauce and old soy sauce cooking wine, adjust the juice appropriately (according to personal taste, you can add appropriate sugar)

4. Brush a layer of bottom oil on the enamel pot, turn on medium heat, pour the blanched pork belly into the pot, add the adjusted sauce, add star anise, cinnamon and other ingredients, stir slightly, cover the pot, and simmer on low heat Preparing for 30 minutes (hint: put cold water on the enamel pot cover, the time for the water to evaporate is about 30 minutes, and at the same time, it will better increase the condensation effect in the pot)

5. After 30 minutes, uncover the lid, stir well to make the sauce evenly colored, then cover the lid, continue to simmer for 10 minutes and boil the pot, a pot of braised pork that healed for a week can be served.

Tips:
Intimate tips for a cook:
1. The enamel pot is a physical non-stick pot. Please remember to brush the oil on the bottom and inner wall of the pot during use to prevent the pot from sticking. After a long time of use, the grease will fully penetrate into the cast iron and the non-stick effect is excellent
2. Put peppers, peppers, etc. appropriately according to personal taste
3. During the production process, adjust the operating time appropriately according to the amount of meat
4. The airtightness of the enamel pot is very good, please keep in mind that the fire must be the lowest during the cooking process
5. The enamel pot has strong airtightness and a powerful water droplet self-retaining ring system design, which can truly achieve healthy and healthy cooking without water and oil.