Kun Bo Casserole Braised Pork

Name: Kun Bo Casserole Braised Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: A catty and a half Pork belly; piece ginger; 2 pieces Cinnamon; A handful crystal sugar; 1 spoon Soy sauce

by Demon~🍒

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Speaking of braised pork, you can't forget the person who pushed the business of eating braised pork to the peak-Su Dongpo. It is precisely because of his hard work that braised pork from the common people’s cooking pot to the literati and ink guest’s table. It’s really hard to tell when and where it came from when looking at the history of braised pork. However, thanks to Mr. Dongpo’s tireless efforts, braised pork officially stepped onto the stage of history. Braised pork is a classic Chinese dish with a fat and fat taste. Not greasy, soft and sweet, it is a delicacy suitable for all ages. At the same time, braised pork is also rich in collagen, which is a good dish for beautifying and maintaining skin elasticity.
To make an authentic braised pork, first of all, you must use your heart when choosing the meat. You must use pork belly, also known as rib meat. Second, you must be willing to put sugar. One pound of meat is about one or two sugars. In addition, you must add enough water at a time. , You can’t add water in the middle, this point must be grasped well.
You must use a casserole to make braised pork. It may be convenient for everyone now. Some use a pressure cooker, and some are cooked directly in an iron pan. The father of braised pork, Mr. Su Dongpo, is well versed in the cooking method of braised pork "slowly burn, without water, it will be beautiful when the fire is full", so we still recommend using a casserole, simmering slowly, to slowly stew a sweet and plump Taste. "

Ingredients

A catty and a half Pork Belly
piece Ginger

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2 pieces Cinnamon
A handful Crystal Sugar

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1 spoon Soy Sauce

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Kun Bo Casserole Braised Pork

1. Cut pork belly into large pieces

2. Rinse after blanching

3. Put ginger slices, cinnamon and fry until fragrant, pour the meat down and stir fry

4. Take it out when it's browned, remove the cinnamon and ginger

5. Rock sugar crushed

6. Change to a clean pot and fry the sugar color

7. Place the meat pieces so that they are evenly coated with syrup

8. Put the syrup-coated meat into a casserole, add water just over the meat, add appropriate amount of ginger, one spoonful of soy sauce and two spoonfuls of light soy sauce

9. After the water is boiled on a high fire, let it simmer slowly for one hour. My casserole has a good heat conduction function, so one hour of simmering is enough. Normal casserole can be added for another half hour

10. After an hour, open the lid and collect the juice on high heat. When the soup is thick and red, turn off the heat and take it out. The soy sauce contains a lot of salt. At this time, taste the taste. If it is salty enough, you don’t need to add salt.