Grandma's Braised Pork
1.
Wash the pork belly, put the whole piece into the pot, pour two bowls of water into the pot and cook for about ten minutes to skim the froth, remove the meat and cut it into about 2 cm squares. Wash the potatoes and cut them into square pieces for later use.
2.
Put a little oil in the hot pan, put the cut meat into the pan, and fry until the pork belly turns brown and the oil is forced out. During this process, the heat will not be too high. Cover the pan to prevent the skin from being splashed with oil. ! If you don’t like to eat too greasy, you can fry it for a while, the whole process takes about 10 minutes. Hold out
3.
I use brown sugar and rock sugar as the ingredients for the boiled sugar. (Brown sugar is easier to color, and rock sugar helps to brighten and make the braised pork more beautiful!) Leave some base oil in the hot pot and adjust the heat to low, then combine brown sugar and rock sugar Put it in a pot, boil until it melts, then add a little water, the sugar water can blow bubbles after diluting
4.
Put the pork belly in the sugar water and stir fry until the juice is colored and then add the dark soy sauce, light soy sauce and cooking wine! Star anise, sliced ginger and green onion, then pour in boiling water! It's about one centimeter before the pork belly
5.
Bring to a high heat for five minutes, then turn to low heat and simmer for an hour (friends who want to eat braised eggs can boil the eggs in advance, peel them and put them in the pot)
6.
Thick soup
7.
Cook until the soup is thick, add potato pieces, stir-fry evenly, continue to simmer for about seven minutes, add salt and a little fresh vegetables, when the soup thickens, the sweet and soft braised pork can be out of the pot!
Tips:
The potato pieces are added to absorb the aroma and oil of the meat, so that the braised pork is not so greasy! This version of braised pork is really the result of my experiments with many different versions! for reference only
