Casserole Stewed Braised Pork

Name: Casserole Stewed Braised Pork
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork belly; 2 small pieces Cinnamon; 3 pcs star anise; 1 piece Tsaoko; 2 tablets Bay leaf; 6 Dried red pepper; 4 pieces Chives; 4 egg; 1 piece ginger; 1 teaspoon Soy sauce; 1 teaspoon Oyster sauce; 1 tablespoon Cooking Wine; 200ml Huadiao Wine; 1 tsp Sugar; Some salt; Some Shimizu; Some Cooking oil

by Zhibao's mom who loves food

4.7 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

When it comes to braised pork, it is estimated that many people will find it greasy and unpalatable. My husband thinks so too, but since I learned how to make the secret braised pork, he said that the dish I made is fragrant, soft and delicious, and fatty but not greasy. The husband can eat a plate by himself, and he is not satisfied with it. This is far beyond my expectation. He didn't know that I had put a lot of effort into making this dish, whether it was the choice of ingredients or the cooking process. My approach is different from what many people do, because I added an ingredient to stimulate its fragrance and make it taste better. And this bowl of secret braised pork is stewed slowly in a black casserole casserole, and it tastes much better than the stewed in a wok. Below I will share with you the production techniques and specific steps of this secret braised pork.

Casserole Stewed Braised Pork

1. First clean the pork belly, wash the ginger, peel off the skin and slice it, wash and remove the roots of the chives, take two chives and tie a knot, prepare two knots, pour an appropriate amount of water into the pot, put the pork belly in a pot of cold water, and then Add sliced ginger, 1 green onion knot and 1 tablespoon of cooking wine and cook for 15 minutes on high heat.

2. After 15 minutes, remove the boiled pork belly, let it cool, and cut it into small pieces with a knife.

3. Take out the prepared spices and rinse with water, and dry the water with a kitchen paper towel for later use. Spices have a lot of dust, so be sure to wash them before using them.

4. Prepare 4 eggs, clean them and set aside.

5. Pour a little oil into the pan and fry the meat on low heat until golden brown and put in a bowl for later use.

6. Leave a little oil in the pot, add sliced ginger, green onion knot, star anise, cinnamon, bay leaves, grass fruit and sauteed pork belly, stir fry for a while, and stir-fry the spices to create a fragrance.

7. Then add the dark soy sauce, light soy sauce, and oyster sauce, stir fry for a few times, stir-fry until it's colored, then add the dried red pepper.

8. Pour the fried pork belly into a casserole, add 200ml of Huadiao wine, and an appropriate amount of water to bring to a boil.

9. After the water is boiled, add some salt and a little sugar, then add the washed eggs, close the lid, and simmer for 60 minutes.

10. When it has been simmered for 50 minutes, remove the green onion knots and eggs, and discard the green onion knots.

11. Then turn on a low heat to tighten the soup.

12. The secret braised pork that is delicious, fatty but not greasy and fragrant is ready.

Tips:
1. The purpose of adding Huadiao wine is to increase the aroma and make the braised pork taste better.
2. You can change the dark soy sauce to a sugar color, if you like it.
3. After the egg is boiled for 10 minutes, you can gently crack the egg to make it more delicious.
4. Fry the pork belly after it is boiled. It is not easy to splash the oil out of the pan.
5. Pork belly can be replaced with two-knife pork.
6. If you don't like chili, you can leave it alone.