Shanghai Braised Pork | John's Kitchen

Name: Shanghai Braised Pork | John's Kitchen
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1.5 kg Pork belly; 30g crystal sugar; 6 tablespoons Shaoxing wine; 2 tablespoons Soy sauce; A few pieces ginger; 1 shallot; 2 tablets Bay leaf; 1 piece star anise

by Foreigner John

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

4

Speaking of braised pork, I have to mention a friend of mine, Beijing Lao Gao.
That was the first time I went to China, and Lao Gao invited me to eat at a Sichuan restaurant in Beijing. He ordered many dishes, one of which was braised pork. A plate of meat is about one kilogram.
I had just climbed the Juyongguan Great Wall that day, so I was very hungry.
I ate all the braised pork. Of course, I also ate many other dishes.
But I ate all the meat, and none of it was shared with Lao Gao.
I feel so guilty. So I decided to learn to cook braised pork.
I hope that one day I can invite Beijing Lao Gao to taste the braised pork that I personally made.
Food video address: "http://v.youku.com/v_show/id_XMTU0MjgwNDY5Mg==.html?f=27073209&from=y1.7-1.3"

Ingredients

1.5 kg Pork Belly
30g Crystal Sugar
6 tablespoons Shaoxing Wine
2 tablespoons Soy Sauce
A few pieces Ginger
1 Shallot
2 tablets Bay Leaf
1 piece Star Anise

Shanghai Braised Pork | John's Kitchen

1. First, cut a few slices of ginger and spread on the bottom of the pot. Put in the pork belly, skin side down.

Shanghai Braised Pork | John's Kitchen recipe

2. After adding a little Shaoxing wine, add water to submerge the pork belly and boil for 5 minutes on high heat. This can effectively remove the smell of blood and meat.

3. While the pork, we come to prepare rock candy. Add yellow rock sugar to the stone mortar and grind it to make it easier to fry the sugar color for a while.

4. Take out the cooked pork belly, let it cool slightly, and cut into large pieces.

5. Let's fry the sugar color next. Add oil to the pot, when it is 30% hot, add the rock sugar that has just been grated, and slowly fry on low heat.

6. Try not to use a spatula without a spatula, because the hot sugar color will solidify and sticky when it encounters a cold spatula.

7. When the color of the sugar turns bright reddish brown, add pork belly and spoon.

8. After the pork belly is lustrous, preheat the casserole on the side and spread ginger slices on the bottom of the casserole. Transfer the pork belly to the pot.

9. Add Shaoxing wine, light soy sauce and a small amount of dark soy sauce, as well as two pieces of bay leaves and one star anise, and then add water to cover the pork belly.

10. After the fire is boiled, skim the foam. Then turn to low heat and simmer for an hour and a half.

11. After an hour and a half, take out the bay leaves and star anise, turn on high heat to collect the juice.

12. While collecting the juice, cut some chopped green onions and use it for decoration later.

13. When there is a big bubble in the pot, the juice collection is complete. Sprinkle chopped green onions and start eating!

Tips:
When frying sugar color, you can avoid using a spatula as much as possible without using a spatula, because the hot sugar color will solidify and sticky when it encounters a cold spatula.