Braised Pork with Tea Flavor

Name: Braised Pork with Tea Flavor
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork belly; 50g crystal sugar; Some Soy sauce; Some ginger; Some Cooking Wine; Some salt; Some shallot

by Food Fun Vegetable House

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Meeting is always the best arrangement, meeting is always the most beautiful fate. If braised pork and ancient tree Pu'er meet, what kind of beauty is it? Today, the vegetable house has a big brain and is a gift to friends. Pu'er tea is used for roasting meat, is it a bit extravagant... [Welcome to exchange food, please search WeChat public account: "Shiqucaiwu" or directly add "EJM2467"]
It is estimated that few people don't like braised pork. Let's not talk about the taste, just look at the bright color and it will be overwhelming. Smell it, and the fragrance is overflowing; lick it, fat but not greasy, and one bite is absolutely satisfying.
But every time you finish eating braised pork, you will inevitably feel guilty. Although only a few pieces of fat will be eaten, it will grow out more than just a few kilograms. It is estimated that many friends will be like this, regretting that they had eaten so much braised pork at the risk of gaining a few kilograms of weight because of the mouth addiction of Tu Yishi. At present, how many people can resist it.
Cai Cai Wu is not afraid of it, food color is also. Don’t you just live to eat? If you can’t eat, life will be much more fun. Faced with braised pork with such a high fat content, how can we reduce the risk of growing meat and the feeling of guilt in my heart? So Cai Caiwu decided to use Pu'er tea to cook the meat, which not only increased the taste of the braised pork, but also scraped the fat by the way.
If a plate of braised pork can not only satisfy your infinite love for it, but also ensure that it will not grow meat, don't you need to worry about it anymore? No matter how busy you are, you can have a serving of such braised pork, haha.
After seeing the pictures for so long, let’s hurry up and serve them. When Pu'er tea meets braised pork, it is a delicacy beyond words. "

Ingredients

200g Pork Belly
50g Crystal Sugar
Some Soy Sauce
Some Ginger
Some Cooking Wine
Some Salt
Some Shallot

Braised Pork with Tea Flavor

1. 1. Prepare the raw materials in advance, brew the Pu'er tea with boiling water and filter the tea water for later use, singe the pork belly and rinse for later use

2. 2. Cut the washed pork belly into 3 cm squares, and blanch it in a pot of boiling water; cut the old ginger into slices; cut the white onion into sections; cut the green onion leaves into flowers and set aside

3. 3. Pour a small amount of oil in the pot, put the rock sugar in the pot and fry the sugar color on a low fire

4. 4. Put the blanched pork belly into the pot, stir-fry on low heat to make the meat full of sugar color, add the green onion and ginger slices, and pour the cooking wine

5. 5. Use the soaked Pu'er tea water to submerge the pork belly, boil on high heat and simmer for 1 hour on low heat, add salt and light soy sauce to taste

6. 6. Sprinkle with chopped green onion after serving

Tips:
1. The pork belly must be simmered, washed, and blanched in boiling water to remove blood stains
2. Make the Pu'er tea well in advance, of course, the better the Pu'er tea, the more mellow the taste will be
3. If you think the simmering time is too long, you can also put it in a pressure cooker and press for 15 minutes, and then pour it into the pot to collect the juice, which can save time