Maojia Braised Pork

by You Ma Food

4.8 (1)

Favorite

2

Difficulty

Easy

Time

2h

Serving

5

Legend has it that this is a dish that Chairman Mao and his elders love very much. Chairman Mao believes that braised pork can replenish a lot of energy, restore physical strength, and make people energetic. According to historical records, when Chairman Mao commanded the Three Great Wars, he said to Li Yinqiao, a guard, "As long as you give me a braised pork meal every three days, I will have the energy to defeat the enemy." It can be seen that the Chairman's love for braised pork.
One time when I watched the chef on TV making Mao’s braised pork, I immediately thought of trying it out. I wanted to see the difference between Chairman Mao’s favorite braised pork and my usual braised pork. It was served on the table. At that time, I discovered that this braised pork is really not something that ordinary people like me can resist. I wanted to lose weight. I didn't like to eat pork belly and I even ate a few pieces. The braised pork in this way is fat and lean, but fat but not greasy, soft and juicy, so you must also find a chance to try it~

Ingredients

750g Pork Belly
1 small piece Ginger

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1/2 bowl Red Wine
1 tablespoon Vegetable Oil
3s Shallot

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5 cloves Garlic Cloves
200g Choy Sum
50g Crystal Sugar

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Maojia Braised Pork

1. Wash large pieces of pork belly and put it in a pot of cold water to boil and cook for about 10 minutes to remove blood foam until half-cooked

2. Take out the large pieces of meat, wash them, and cut them into two

3. Then change the strips of meat into four squares

4. Put oil and rock sugar in the wok, stir while heating

5. Burn until the rock sugar melts and floats

6. Pour the red wine, stir evenly, turn off the heat

7. Pour out the sugary juice for later use

8. Put 2 bowls of water in a pot and boil

9. Then put in the meat, pour in the sugar-colored juice

10. Knotted shallots, peeled garlic cloves, cut off both ends, sliced ginger

11. Put green onion, ginger and garlic in the pot and bring to a boil

12. Pour all the ingredients into the casserole and simmer for 2 hours

13. Pour out the soup in the casserole after 2 hours

14. Then take out the meat, pick up the green onion, ginger and garlic.

15. Heat the braised pork in the sauce and turn off the heat

16. Take only the stem part of the greens

17. Bring the water to a boil, add some oil and salt, add the cabbage and blanch until cooked and remove

18. Finally, put the braised pork on a plate, and the choy sum can be served

Tips:
It's best to use oil and water to make the choy sum so that the color of the choy sum is brighter.

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