Name: Crispy Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork belly; 6g salt; 6 pieces Red fermented bean curd; 80ml Red fermented bean curd juice; 8g crystal sugar; 6 slices ginger; 2 pcs Aniseed; 8 segments shallot; 10 capsules pepper; 20ml Cooking Wine

Crispy Pork

by Jiesai Private Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Large chunks of fat and thin, neatly crafted, and brightly colored large pieces of meat are presented in the bowls and plates, which are particularly rich! It smells very good and it tastes very exciting! Salted vegetable buttoned pork in Hunan, sprouts buttoned pork in Hubei, Guangdong's southern milk buttoned pork, Sichuan salted roasted white pork, Yunnan's thousand sliced pork... Today I will recommend the new year’s eve dinner dish newly developed by the new automatic cooking pot-button crisp meat.

Crispy Pork

1. Pork belly in a pot under cold water, add a little cooking wine, boil and blanch for 2 minutes, remove the blood foam

2. Put green onions, ginger and other seasonings in the pot, then add the blanched pork belly (put it into the pot with the skin facing down) and water

3. Put the lid on the pot and start the function of 【Stew and Crispy Meat】

4. After cooking, pick out the seasonings in the pot, skim off the slick oil, and put the meat in the refrigerator

5. Slice when serving, steam it for about 10 minutes after steaming, and then pour the broth on it.

Tips:
1. A lot of oil will come out after SAC steaming, it is best to skim the oil again;
2. The meat can be eaten alone or sandwiched in steamed buns;
3. When entering the pot, spread the seasonings all over the bottom of the pot to prevent the skin from sticking to the bottom of the pot during the cooking process;
4. If there is no [simmered crispy meat], you can use the function of [fermented bean curd hoof] or [stewed beef with sauce] instead, but the taste is slightly worse.