Secret Braised Pork with Red Oil

Name: Secret Braised Pork with Red Oil
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 750g Pork belly; 500g potato; A small amount parsley; A handful of pepper; Approximately 45g Red Soybean Paste; 2-3 star anise; 2-3 pieces Bay leaf; A handful of Fennel; Small half Cinnamon; 1 piece Tsaoko; Some Soy sauce; 30ml Cooking Wine

by Cicada meow meow

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

I am a person who loves meat, and my husband is a very picky person. I have cooked many kinds of braised pork and he didn't like it. Later, I learned the secret recipe from my grandmother, and my husband praised it! Going out to eat, the restaurant also tastes like this, proud!
There are several characteristics of this braised pork: 1 does not need to burn sugar, 2 does not need to be watered to get rid of fishy, 3 uses the red bean paste made by grandma's house.
If you don't have homemade bean paste, you can use Pixian red bean paste, but the taste is worse. Pixian Doubanjiang is really ugly.

Secret Braised Pork with Red Oil

1. While the cutting board is still clean, cut the coriander.

2. The pork belly is plucked and cut into pieces, one or two times smaller in size than Mahjong. If the fat is too fat, cut it into minced pork and boil it in oil. Note: Do not blanch the meat! Will not fragrant! Cut it directly!

3. Soy sauce, cooking wine, red bean paste, ginger, bay leaf, star anise, cinnamon, pepper, fennel, grass fruit

4. Put more oil if you don’t have fat

5. Just reach this state

6. Boil water in another pot, stir the meat at the same time, bring it to a boil, and then keep it on a low heat for use.

7. All seasonings except cooking wine, serve, boil fragrant, and stir well

8. Right amount, don’t pour all the water in a pot, too much water, the soup is not thick, just cover the meat and make it two or three centimeters higher.

9. Bring to the pressure cooker after boiling

10. Put into the pressure cooker, add 30ml of cooking wine, appropriate amount of chicken essence, a small amount of salt, cover, bring to a boil on high heat, turn to medium heat and simmer for 20 minutes

11. After 20 minutes, turn off the heat and prepare to add potatoes. Clamp the valve at an angle like this with chopsticks. It will deflate quickly. Be sure to pay attention to safety! ! !

12. Continue to cover, turn to medium heat after the high heat is turned on, and cook for 5-10 minutes

13. Taste the taste, add what is missing. Add some monosodium glutamate to the bowl and scoop the vegetables. It's so fragrant! The thick red oil covers the thick soup, the original aroma of the meat has the unique aroma of braised, soft and glutinous, red but not spicy, suitable for all ages, and it is so delicious that it can’t stop.

Tips:
Taste the taste before you start the pot, what is missing and what is added.
The bean paste and dark soy sauce are very salty, so don't add too much salt.
Don't cut the pork belly too big, it will be stuffy.
It is best to find the bean paste made by a private person, not the salty but not fragrant commercial products bought in the supermarket.
Do not blanch pork belly, do not blanch water, the meat will become weaker. Believe me, this is not fishy at all.