Braised Pork in Casserole
1.
Prepare the ingredients.
2.
Cut the pork belly into large pieces.
3.
Put the sliced pork belly in a pot of cold water, heat it to a boil with the pot, and continue to cook for five minutes to force the bleeding.
4.
Take out the cooked pork belly and wash the blood foam with hot water. Fry in a pan until browned. The oil from the fried meat retains the color of boiled sugar.
5.
Spread the chopped green onions and ginger slices in a casserole.
6.
Put the fried pork belly in a casserole and pour the cooking wine. Heat over medium heat.
7.
Use the oil from the fried meat to continue to boil the sugar color. This picture is not a finished picture, it has to be boiled until the sugar melts and becomes browned. Note that the rock candy can be mashed up a bit so that it melts better.
8.
Pour the boiled sugar into a casserole, and add plenty of water to the casserole. Bring to a boil on medium-high heat, then continue to simmer for 40 minutes on low heat.
9.
Take out the boiled green onion and ginger slices, and then pour the prepared soy sauce into the pot. Here, I use Verdami, which has a lighter taste, so I use more.
10.
Leave a gap in the lid of the casserole and use medium-high heat to completely evaporate the water vapor in the pot.
11.
After the water has almost evaporated, change the fire to a low heat to make the pork belly color. After coloring, you can sprinkle with chopped green onion and sesame seeds.
