Braised Pork with Sauce

Name: Braised Pork with Sauce
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 500g Braised pork; 3 pieces parsley; 2 tablespoons (30g) Sauce

by Autumn Food Studio

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

1

Braised pork in brown sauce is a well-known popular dish. The fat but not greasy, soft and glutinous and sweet taste is relished by all foodies. Whether you are a meat-loving clan, want to beautify your face, or you just like delicious food, a plate of braised pork will satisfy you. The taste of braised pork is actually diverse, there are sauce-flavored flavors, sweet flavored flavors, and fresh and slightly spicy flavors. As for which you like to eat, it may depend on the taste of your family's "ancestral". As for whether it is fried with sugar or stewed for flavor, it also depends on personal taste. There is no need to argue. As usual, mine will be cleared for everyone and talk about the small things that need to be paid attention to in braised pork:

1. Put pork belly in a pot under cold water to boil the blood and remove the smell (you can add spices to remove the smell);
2. When braising the braised pork, it should be added to the meeting to prevent the meat from shrinking and affecting the taste;
3. If the taste is not enough, add salt, please add it after the stew is done, otherwise the braised pork will not be soft and rotten.

The following is a super simple recipe for braised pork. It is sauce-flavored, easy to learn and delicious. It is suitable for the little white contestants who do not know how to cook. Let us solve everyone's miss for braised pork. In addition, I use ready-made sauces. If you need to make your own, I suggest: light soy sauce (2 tablespoons) + sugar (2 teaspoons) + dark soy sauce (1 tablespoon) + salt (1/2 teaspoon).

Ingredients

500g Braised Pork
3 pieces Parsley
2 tablespoons (30g) Sauce

Braised Pork with Sauce

1. These are all ingredients, prepare in advance

2. Cook the meat: cut the pork belly into large strips, put cold water into the pot, boil the water to skim the froth, remove it for use

3. Cut meat: Cooked pork belly is easier to cut, try to cut into large cubes

4. Fried meat: Heat the meat in the pan for 5 minutes, without oil, slowly fry the oil on a low fire, until the meat is golden on both sides

5. Seasoning: Turn to medium high heat, add 2 tablespoons of sauce, stir evenly for about 1 minute, taste and color

6. Stew: Pour in half a bowl of boiling water, cover the meat and simmer for 30 minutes on medium heat

7. Finish: Open the lid and collect the juice over high heat. Sprinkle in the chopped coriander before serving. Remember to serve with a bowl of white rice

Tips:
1. If the pork belly has skin, you need to rub the skin on the bottom of the hot pot a few times to remove the miscellaneous hairs, then add water and cook until the color changes, which is convenient for cutting into large pieces;
2. This dish does not need to be oiled, because the pork belly itself can make a lot of oil. It is recommended to fry the lard in a flat-bottomed non-stick pan.
3. If you like to eat other side dishes, you can add carrots and potatoes during the stewing process. Remember to increase the stewing time appropriately.