Homemade Braised Pork

Homemade Braised Pork

1. Wash the pork belly and cut into 4 cubes, potatoes into cubes, ginger slices, garlic slapped flat, and dried chili 7 cut into sections.

2. Put cold oil in the pot and add 10 dried chilies to burn incense at the same time. Be careful not to burn the dried chilies. Remove the color and set aside.

3. Add white sugar and boil the sugar color. Slowly simmer with a small fire, control the heat, stir constantly with a spoon until the sugar is completely melted.

4. After all the sugar has melted, the lower pork belly will be sugar-colored. Stir fry continuously over medium-high heat, and fry the fat oil so that it won't be greasy when you eat it.

5. Stir-fry until the meat turns golden brown, then stir-fry over medium heat, then add some Wang Shouyi thirteen incense and stir-fry for 2 minutes.

6. Then add garlic and ginger slices, and continue to fry the pork belly with an appropriate amount of soy sauce (like a spoon) until the fat of the fatty pork is fried. This process takes about 5 minutes.

7. Add cold or warm water, the surface of the water should be higher than the meat surface. Cover the pot and simmer over medium-low heat for 1 hour.

8. Add potatoes and try to taste salt. You can add salt at this time. Be careful not to be too salty. Cover the pot and continue to simmer for 20 minutes over medium-low heat. Then turn to high heat to collect the juice. If you need to add chicken essence, you can add some chicken essence. If you think the salt taste is weak, you can add a little bit of salt.

9. The home-cooked braised pork is finished. This time the picture was taken by Satsuki while cooking dinner at home. The finished picture was taken while steaming. The lighting at night is not very good, but the taste is very good. of.

10. Finished picture

Tips:

1. When frying pork belly, be sure to fry the fat of the fatty pork, so that it won’t be greasy when you eat it, and the fat will be fried out, to ensure that friends who don’t like fatty pork will fall in love with this pork belly.

2. The meat must be simmered for 1 hour, enough time, the taste of the meat will come out, and it will melt in your mouth when you eat it.

3. You don't need to put too much other spices. Too many spices will obscure the umami taste of the meat.

4. The heat is hard to say. It can only be based on experience. Chinese food is not as accurate as a few grams of any seasoning like Western food. It can only be based on the freshness of the ingredients and the weight of the ingredients. Add salt chicken essence and soy sauce appropriately. Everyone has different tastes, so you can refer to the method below.