Secret Braised Pork

Name: Secret Braised Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 3 pieces Bean tendon sticks; Some Peppercorns; Some Green onions; Some ginger; Some oil; Some star anise; Some Cinnamon

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Speaking of braised pork, we can't forget the person who pushed the business of eating braised pork to the peak-Su Dongpo. It is precisely because of his efforts that braised pork from the grassroots level to the upper level, from the common people’s cooking pot to the literati and ink guest’s table. In fact, the long-standing and famous Dongpo pork is braised pork in brown sauce. Su Dongpo is not only a great poet, but also a gourmet. He has a poem "Ode to Pork": "Washing the pan, lack of water, and the firewood will not be able to burn. When he is self-familiar, don't urge him. At that time he was beautiful. Huangzhou is good for pork, the price is as cheap as dirt. The rich refuse to eat it, the poor do not decompose it. When they wake up and play two bowls in the morning, they are full of their own masters." His love should have started when he was demoted to Huangzhou’s deputy commissioner for the "Wutai Poetry Case". Huangzhou is an important turning point in Su Dongpo’s life. There, Su Dongpo, who was frustrated in his official career, not only wrote the majestic "Going east, the waves are exhausted, the eternal heroes...", but also self-satisfied. Studying food happily and writing beautiful essays. The most common gluttonous things in the world are full of elegance and refinement in his writings. Between the vulgar and the elegant, between the pride and frustration, his mind and boldness are very comparable. It's no wonder that his life can be open-minded with "no wind and rain nor sunny".
It can be seen from Su Dongpo's poems that braised pork in brown sauce was in the category of "the price was as cheap as dirt, and the rich refused to eat it", and its status was very civilian. But now it has become a popular darling all over the country, and Su Dongpo should be the most contributory. When food is connected with culture, even ordinary food is a bit more elegant"

Ingredients

500g Pork Belly
3 pieces Bean Tendon Sticks
Some Peppercorns
Some Green Onions
Some Ginger
Some Oil
Some Star Anise
Some Cinnamon

Secret Braised Pork

1. Soak the bean tendon sticks in water to soften, pat the ginger loosely and cut the green onion into sections, set aside

2. Wash the pork belly, shave at Feng Susan, cut mahjong pieces and set aside

3. After splitting, cut into 3.5cm-long knots, and then steam them to remove.

4. Sit in a pan to get oil, add rock sugar and fry the sugar color

5. Stir-fried pork belly with steam and color

6. Add star anise, cinnamon, bay leaves, cloves, white pepper, and stir fry until fragrant

7. Add cooking wine to remove the fishy taste, add appropriate amount of boiling water, add salt, boil the shallots on high heat, turn to low heat and simmer for 40 minutes

8. After adding the bean tendon to boil, turn to medium heat and boil until soft, close the juice on high heat, and start the pot.

Tips:
1. When making braised pork, it is very taboo to stir out the fat of the pork belly in a pot. This will only make the finished braised pork dry and coarse in appearance and have a woody taste, such as chewing wood chips.

2. The perfect color of braised pork is bright reddish or bright yellow-brown with a bright surface. This is the normal color given by sugar color. Soy sauce will only make the braised pork black in color.

3. The braised pork should be fat but not greasy. Fatty depends on the quality of the meat. Take a look at the layered pork belly I bought. This kind of meat is harder to taste. It must be unpalatable to a certain level; not greasy. , It is done by skill and time, long-term low heat and slow cooking can present the perfect braised pork taste

4. Spices are the icing on the cake for braised pork.