Braised Pork with Hawthorn

Name: Braised Pork with Hawthorn
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Pork belly; 25g Dried hawthorn; 5g salt; 10g Soy sauce; 5g crystal sugar; 3 slices ginger; 3 cloves garlic; 2 pcs star anise; 5g pepper; 1 small piece Cinnamon; 5g Cooking Wine; 5g Chives; Some Bayberry wine; 1 piece Tsaoko

by Connie Chen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

In summer, how to eat braised pork with appetizer and not greasy? The secret lies in adding dried hawthorn slices! Dried hawthorn slices make this braised pork with a bit of natural sourness, sweet and sour to eat more appetizing, dried hawthorn slices Contains enzymes and acidic substances, which can promote the decomposition of meat protein, so that braised pork will be cooked and softened faster, and it can also degrease and help digestion.

Braised Pork with Hawthorn

1. Wash the dried hawthorn slices, soak for a while, cut the pork belly into pieces

2. After boiling the water, add the pork belly and cooking wine, blanch for 3 minutes, remove and drain the water for later use, add rock sugar after the oil is heated on a small fire

3. The rock sugar is partially melted, put in the meat, saute the meat over medium-high heat, add ginger, garlic meat, pepper, star anise, grass fruit, cinnamon, etc. and fry until fragrant

4. Add the braised soy sauce and bayberry wine, and stir-fry the meat pieces for color

5. Add water, hawthorn slices, and salt, and simmer the pork belly over a low heat. After the juice is collected, sprinkle with chives and serve on the table.