Private Braised Pork

Private Braised Pork

1. Cut the bought pork belly into pieces, soak the bleeding water in clean water, and change the water in between.

2. Put the soaked pork belly in a pot of cold water, and use the lowest heat to slowly blanch all the impurities and blood in the meat.

3. Remove the blanched pork belly, rinse it with clean water, and wash off the surface foam, and set aside.

4. The ingredients are as shown in the picture and are ready.

5. The seasoning is ready as shown in the picture.

6. Heat up the pan, add a little oil, pour the pork belly and fry for two minutes on high heat.

7. Add green onion and ginger and continue to stir fry.

8. After the green onions are fragrant, take out the green onions first, and then continue to stir fry.

9. When the temperature in the pot rises to the highest, add the cooking wine.

10. Turn to medium and low heat, and fry slowly until the surface of the meat is oily and the meat is slightly yellow.

11. Add the braised sauce, color and season.

12. Add star anise and dried red spicy chili to the meat, stir-fry well.

13. Put the fried shallots in again and stir well.

14. Heat the water to spread over the surface of the meat.

15. Boil on high heat for five minutes, add rock sugar to it.

16. Pour the meat and the soup into the prepared casserole, bring to a boil on high heat, cover the pot, and simmer for an hour and a half on low heat.

17. Open the lid, add salt to taste, cover the pan, low heat, and cook for 20 minutes.

18. When the soup is almost ready, add chicken essence to taste.

Tips:

1. To cook pure-flavored braised pork, the key is to stir-fry the fat. Otherwise, the braised pork will be very greasy and the taste will be hard.

2. How to put or not put the star anise is different from the north to the south. The authentic way is to put some, my father usually keeps it, but I personally think that putting one or two star anise to season the seasoning also has a special flavor.

3. Frying sugar color is a technical job. For many people who are not too skilled in cooking, this is a key step that is not easy to master. Therefore, I personally think that the method my father taught is practical and simple, that is, simmering. After burning for one hour, add rock sugar, and after years of practice and comparison, there is no essential difference in the taste of the two methods. However, everyone has their own way, and all preferences are up to the individual.

4. Rock sugar is best used to make this braised pork, so that the color and luster will be brighter and more attractive, and the taste will be more pure.

5. This dish requires a casserole, alternating civil and military fires, and simmering slowly to make braised pork with a soft, fragrant and delicious taste. Remember, don’t go fast and use a pressure cooker to cook it.

6. During the simmering process, use hot water, not cold water.

7. It is better to put rock sugar than white sugar, which can make the braised pork more red and attractive.