Stewed Pork Neck
1.
raw material
2.
In a deep pot, add 3 tablespoons of olive oil. On medium-high heat, fry the pork neck until browned, about 4 minutes per side.
3.
Add onion, green onion, garlic and cook for about 8 minutes until slightly charred. Add sea salt and black pepper to taste. *It doesn't matter if you are a little bit burnt while frying, but there should be no black pan burnt.
4.
Turn to high heat, add wine, soy sauce, oyster sauce, sugar, and hot water. boiled. Cover, turn to medium heat and cook for about 1 hour. When the water is dry, add at least 3/4 of the original water level. The meat after cooking for 1 hour will still retain its original shape, but it will be very soft after being eaten. If you want to melt in the mouth, it will feel like cooking for 1 and a half hours.
5.
At the last 15 minutes, open the lid, add the carrots, and collect the juice. Served with white rice or wide pasta such as Fettuccine or Pappardelle, super delicious!
Tips:
1. I chose reduced salt soy sauce. Reduced-salt soy sauce is rich in soy and contains less salt than ordinary soy sauce, which burdens the kidneys and heart less and is healthier. If you are using normal soy sauce, you can add a little less salt.
2. If you like worse-cooked meat, you can cook it for another 30 minutes to make it melt in your mouth.
