Name: Braised Pork with Sauerkraut
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly with skin; 100g Sauerkraut; 3 pieces Dried chili; Some ginger; Some garlic; Some shallot; Some Sugar; Some Peppercorns; Some Cooking Wine; Some Doubanjiang; Some Soy sauce

Braised Pork with Sauerkraut

by Food Fun Vegetable House

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

We have eaten a lot of braised pork since we were young. The braised pork with thick oil and red sauce and fat but not greasy always evokes gluttons in our belly. One piece or two pieces is not too much, and it is always inexplicably satisfying to eat in the mouth. [Welcome to exchange food, please search WeChat public account: "Shiqu Cai Caiwu" or directly add "EJM2467"]

Speaking of braised pork, we have to thank Su Dongpo, the person who pushed braised pork to the peak. It is precisely because of Mr. Su Dongpo's unremitting efforts that braised pork has officially stepped onto the stage of history. “Huangzhou’s good pork is as cheap as dung. The rich will not eat it, and the poor will not decompose it. The fire is slow, and there is little water. When the fire is full, it’s beautiful. Come and make a bowl every morning. "From this Su Dongpo's "Eating Pork" poem, it is not difficult to see that Mr. Su is not only "delicious" like "come to make a bowl every morning", but he is also well versed in braised pork "slow the fire, without water. , It’s beautiful when it’s heated enough.” The way of cooking!

I am accustomed to the classic braised pork, and occasionally the braised pork with a fever is also good. After tasting, the friend commented: Although it is not a classic method, deliciousness is the last word. Well, a good sentence is worth a thousand words.

Without a layer of unchanging dishes, innovation is productivity. The premise of innovation is delicious, satisfying taste buds and satisfying appetite.

Sauerkraut fish, sauerkraut shredded pork, and another plate of sauerkraut braised pork, a different braised pork, to meet the needs of different taste buds.

Braised Pork with Sauerkraut

1. Prepare raw materials in advance

Talking about: Choose fat and thin three-layered meat (pork belly) to make, fat and thin, oily but not greasy. When buying meat, remember to burn the pig hair until the skin is scorched and hairy.

2. Change the singeed pork belly into uniform pieces

3. The garlic is smashed, the ginger is cut into slices, and the shallots are cut into slices

4. Marinate with cooking wine, garlic, ginger, green onions, and salt for 10 minutes

5. When marinating the meat, prepare other auxiliary materials, rinse and chop the sauerkraut

Talking: Kimchi contains part of nitrite, it is safer to rinse with running water

6. Cut dried chili and green onions into sections, and cut old ginger into slices

7. Pour a small amount of oil in the pot, put the marinated pork belly in the oil pot and cook with cooking wine, stir fry until the moisture is dry and when the oil is spit, add the dried chili sections, peppercorns, ginger slices, garlic, and green onions Stir fry the knots and bean paste for a fragrant

Talking: When you first pour a small amount of oil, in order to prevent the meat from sticking to the pan, just a little bit is enough. As the meat is stir-fried, a lot of oil will be produced.

8. Put in the sauerkraut and continue to stir fry

9. Pour an appropriate amount of soy sauce to color, sprinkle with sugar to enhance the flavor

Talking: White sugar can enhance the flavor very well, so the dark soy sauce is better for coloring