Sauce Pork Belly

Name: Sauce Pork Belly
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Beixing; Pork belly; Yuba; South apricot; ginger; Peppercorns; salt; Soy sauce; Sugar

by House and road

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Pork belly soup warms the stomach and is nourishing. It is especially suitable for winter. The pork belly after boiling the soup can be directly cut and eaten with small ingredients, or it can be eaten with a heavy taste: the sauced pork belly is rich in flavor and color, and it is a must for wine.
The pork belly after boiling the soup is relatively soft, but the pork belly in the sauce should not be too stale. It should be a bit chewy, the more you chew, the more fragrant, and then a sip of the wine, it is fragrant and spicy, and the aftertaste is endless. In fact, mastering two tricks can help you make the soup-boiled pork belly taste refreshing.
One is that the pork belly should not be cooked for too long. The soup is very fragrant and strong for 1.5 hours on low heat in a crock pot. Don't use the old hot soup for three or more hours, the pork belly will really become soup dregs. Second, don't worry about eating the pork belly with good sauce, put it in the refrigerator for 5 hours, then take it out and slice it to make sure it is refreshing and elastic.

Ingredients

Sauce Pork Belly

1. Clean the pork belly with flour and oil

2. Put two slices of ginger in a boiling pot, add two slices of ginger, and blanch the pork belly for two minutes to remove

3. Put the pork belly, yuba, sliced ginger, southern and northern apricots and peppercorns in the water in the clay pot, boil again, turn to low heat for 1.5 hours, add a little salt to taste

4. Add light soy sauce, dark soy sauce, sugar and water to the wok, add the cooked pork belly, don’t have too much soup, about half of the pork belly.

5. Keep the heat on medium to low, cook each side for about 4 to 5 minutes

6. Finally, turn on high heat to thicken the juice

7. After cooling, put the juice together in the refrigerator for more than 5 hours, remove and shred before eating, mix well with the soy sauce marinade before serving.

Tips:
1. The yuba can be soaked in water first, or added 30 minutes before turning off the heat. Because I didn't have time to soak, I cooked it directly with the pork belly.
2. The apricot is slightly poisonous and should not be eaten too much. I usually put it in a seasoning box, and directly remove it after boiling
3. The ratio of light soy sauce, dark soy sauce, sugar and water is based on your favorite saltiness and color. If you like darker color, add more soy sauce, and if you like lighter, add less or no dark soy sauce.
4. The effect of replacing white sugar with rock sugar is better. The rock sugar is best broken first, otherwise it will not melt easily.
5. Pay attention to turning over while cooking, otherwise it will become a yin and yang belly. Don't get too dry when harvesting the juice at the end, leave a little bit of soup to mix and taste better.