Braised Pork in Casserole
1.
Cut pork belly with skin into four squares of your customary size, wash and drain. Be sure to buy pork belly with skin, not too fat, the kind of slightly lean meat divided into five layers is best.
2.
Prepare the spices. I put whatever I have in this house. I usually only put some peppercorns. If there are bay leaves, I can put them. It is not recommended to put too strong spices, such as cinnamon. Scallion, ginger, garlic is a must, red pepper will enhance the flavor but not spicy.
3.
Put a little bit of oil in the wok, add spices and fry to create a fragrant flavor. You don't need too much oil. This dish basically depends on the fat of the meat itself.
4.
Add the pork belly and continue to stir-fry until the surface changes color and serve. Stir fry time is about 1 minute.
5.
There is no need to separate the pot. Put rock sugar in the original pot. Add a little oil depending on the situation. I didn't add it, because after frying the meat in the pan, part of the fat will be precipitated. These are enough for frying sugar. After the sugar has melted, keep stirring it until it is slightly amber. Don't fry it.
6.
Add the meat you have fried just now and stir fry so that the sugar color is all covered on the meat, there will be a little sugar sticking to the spatula, it doesn't matter, it will be cooked down later.
7.
Add light soy sauce, dark soy sauce and 1 tablespoon of white wine, about 10 ml, continue to stir fry. I personally don't like the taste of cooking wine, so I put white wine. You can also add a little vinegar. Don’t worry, the vinegar and wine will evaporate during the stewing process, leaving only the deliciousness.
8.
Add enough boiling water to immerse the meat, boil it on high heat, skim off the surface foam, the sugar just sticking to the shovel will also melt in the soup during the cooking process.
9.
Transfer to a casserole and simmer over medium-low heat for 1 hour. Don't open the lid during the period. I like the casserole because the sealing effect is good and the meat will be softer.
10.
Open the lid, add 1 tablespoon of salt, and simmer for another half an hour.
11.
Add about 10 grams of honey and collect the juice over high heat. Look at this pot of sticky and attractive braised pork, which is attractive.
Tips:
1. The casserole has good sealing performance and good temperature-locking effect. Try to use the casserole. If not, use a wok to simmer for a while.
2. Don't add too much oil when frying the spices. The difference is less than 5ml. Just moisten the pot. The whole cooking process uses the fat of the meat itself, which is healthier.
3. Don't open the lid frequently in the middle, otherwise it will cause grease to precipitate in the soup and the soup will not look good.
4. It is better to choose slightly lean pork belly. The lean pork belly with distinct layers is the best. It must be skinned. The skin is rich in collagen and has a beautifying effect.
5. When stewing the meat, use the lowest heat. Simmering at low heat will bring out the most authentic taste of braised meat.
6. Don't collect the juice too dry at the end, it's really superb for bibimbap.
