[shanghai] Braised Pork

Name: [shanghai] Braised Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly with skin; 500g water; 20g Cooking Wine; 30g Soy sauce; 1 small piece Cinnamon; 1g pepper; 2 pcs star anise; a little salt; 2 pcs Bay leaf; 20g Braised Soy Sauce; 15g shallot; Some Yellow rock candy; 15g ginger

by Silver ingot

4.6 (1)

Favorite

4

Difficulty

Normal

Time

1h

Serving

2

Every Chinese New Year, Shanghai people always have a bowl of braised pork in brown sauce. Big meat originally represents wealth, and a bowl of greasy braised pork symbolizes the prosperity of the coming year, and the success of life and career! Although I am from the north, my son is a meat-controller and likes to eat braised pork very much. Therefore, my family’s new year dishes must have a plate of braised pork, braised pork with thick oil and red sauce. I made it with an automatic pot, the method is not necessarily authentic, it tastes great"

[shanghai] Braised Pork

1. Prepare the ingredients, cut green onion into sections and slice ginger

2. Cut the pork belly into 2-3 cm pieces

3. Activate the automatic noodle cooking function and boil the pork belly and blanch it in the water until a lot of blood foam appears

4. Remove and rinse the pork belly and braised pork with cold water

5. Wash the pot, add pork belly, aniseed, green onion, ginger, cinnamon, bay leaves, and spread the meat evenly on the bottom of the pot

6. Sprinkle the cooking wine evenly in the pot

7. Mix light soy sauce and dark soy sauce and sprinkle in the pot evenly

8. Put in the water, the amount of water is just below the meat and the braised pork, add rock sugar

9. Cover the pot, press the switch and press the braised pork function, about 1 hour

10. Add salt to taste the braised pork 10 minutes before the end, it’s best to turn the pot several times in the middle

11. Collect the juice and serve on the plate

Tips:
1. Be sure to choose natural yellow rock candy 2. Turn off the heat when you see the juice is almost ready
3. I made it in an automatic pot without frying sugar color, but ordinary pot needs frying sugar color