Secret Braised Pork

Name: Secret Braised Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Braised pork; 1 Chives; Some crystal sugar; 6 Dried red chili; 4 slices Sliced ginger; 3 pcs star anise; 4 slices Bay leaf; 1 tablespoon salt; 1/2 spoon MSG; Some Cooking Wine; Some Soy sauce

by Tong Nian Shi Guang

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Whenever I see braised pork, I always think of my grandma who loves me. At that time, as long as I go to my grandma’s house, my grandma will make me my favorite braised pork. A bite is satisfied.
Later, my grandma was gone, and rarely ate braised pork, because I was afraid of seeing things and thinking about people. After getting married, my husband also likes to eat braised pork. When I go out to eat, it always feels too greasy and not cheap, and I can't find the taste of my childhood.
Occasionally I called my mother and mentioned braised pork, and my mother asked me why I didn't make it by myself.
Yes, why not make it by yourself, so I tried it a few times. Although it smells like braised pork, it always feels greasy when it tastes. What is the reason? It turns out I missed the most important step. Do you know what it is?

Secret Braised Pork

1. Prepare other auxiliary materials that need to be cooked.

2. Wash the pork belly and cut into pieces according to the size you like.

3. Put the sliced pork belly in a pot under cold water, add ginger slices, and pour in an appropriate amount of cooking wine. After it is boiled over high heat, blanch it to remove any foam. Remove, drain and serve.

4. [Tips here] Put the drained pork belly into a water-free and oil-free pot and stir-fry on low heat.

5. [Tips here] Be sure to stir-fry the pork belly on a low heat until the surface of the pork belly is golden and there is a lot of oil on the bottom of the pan, then serve the pork belly, and don't pour out the oil in the pan. (Why add a step, this step can remove the excess oil in the pork belly, and the fried oil can directly replace the cooking oil for braised pork. Adding this step can make the braised pork fat but not greasy, but also reduce braising The amount of edible oil used for meat, so no oil is required in the ingredient list)

6. Continue to low heat, use the fried lard in step 5, after the oil is hot, add an appropriate amount of rock sugar, stir continuously with a spatula, until the caramel color is obvious.

7. Then pour in the stir-fried pork belly and stir fry until the pork belly is evenly caramelized.

8. Add the shallots, star anise, bay leaves and dried red pepper, and sauté.

9. Pour in the right amount of light soy sauce and dark soy sauce to color, and stir-fry until each piece of pork belly is evenly colored.

10. Add appropriate amount of water to completely submerge the pork belly. Cover the pot and simmer over low heat.

11. Simmer for about 40 minutes, you can see that the soup is obviously reduced. At this time, add 1 tablespoon of salt and start to collect the juice.

12. Don't discard all the soup, just save a little bit. Add half a spoon of MSG before serving to make it fresh.

13. The fragrant braised pork is ready, quickly serve it out!

Tips:
1. Pork belly should be fat and lean with pork skin. This will give you a better taste and higher nutritional value.
2. There is no need to put any oil in. After the pork belly is blanched, be sure to drain the water, and stir-fry the right amount of oil in a water-free and oil-free pot, which not only reduces the amount of oil used, but is also fat and not greasy.
3. When frying caramel color, it is best to use rock sugar instead of white granulated sugar. The sugar content of rock sugar is lower, sweet but not greasy, and the coloring effect is better.