Braised Pork with Seaweed Stew

Name: Braised Pork with Seaweed Stew
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 200g kelp; 2 tablets ginger; 1 shallot; 2 tablespoons Soy sauce; 50ml Rice wine; a little crystal sugar

by Moonfall Wu Cry (from Tencent...)

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Thanks to Gourmet Jie, I applied for a package of deep-sea organic small kelp. The meat is thick and it is said to be the best of kelp. I immediately wanted to use it for braised pork.
My braised pork method is simple, without frying sugar, the color is bright red, the aroma is tangy, and it is healthier than ordinary methods. It is already my specialty. Every time I do it, even my mother, a senior kitchen expert, praises me.
I never eat fatty meat, but the braised pork that I make myself is an exception. It smells really good!
Especially the fatty meat is not oily or greasy at all. It is fragrant and melts in the mouth. It is soft and glutinous. I can't help but eat 3 large pieces. It is so delicious that I can't help it!
My kelp is thicker, so it's simmered for half an hour. It's just right, waxy, very delicious and not fishy at all. Mom said that with kelp, braised pork seems to be more delicious, haha!

Ingredients

500g Pork Belly
200g Kelp
2 tablets Ginger
1 Shallot
2 tablespoons Soy Sauce
50ml Rice Wine
a little Crystal Sugar

Braised Pork with Seaweed Stew

1. Wash pork belly and cut into pieces

2. Add cold water to the pot, boil the meat, skim the foam, and remove the meat

3. Do not add oil in the dry-boiled casserole, put the meat in a small fire, and slowly force out the fat in the meat. (My casserole is different from the ordinary casserole. It can be dry-cooked at 800°C and stir-fried directly. If you use ordinary casserole to stew meat, this step is done in the wok)

4. Fry the meat patiently until the meat is golden on both sides, I pour out the forced oil, which can be used for cooking

5. Add ginger, light soy sauce, dark soy sauce, rock sugar and stir fry a few times

6. Add more rice wine and appropriate amount of water, put a green onion knot, close the lid, boil on high heat and turn to low heat to simmer

7. Wash and cut small organic kelp from the deep sea

8. Add a little white vinegar to boiling water, blanch the kelp, skim off the foam, remove it, and rinse again

9. After a low fire for half an hour, add the kelp, continue to boil for half an hour, and finally collect the juice on a high fire. Taste it, I didn’t add salt, it tasted just right