Su Style Braised Pork

Name: Su Style Braised Pork
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Pork belly; 50g Broccoli; 20g Cooking oil; 2 teaspoons salt; 25g crystal sugar; 3 teaspoons Soy sauce; 2 capsules clove; 1 capsule star anise; 2 stages Scallions; Nail size Cinnamon; 4 slices Sliced ginger

by Era of Light Food

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Su-style braised pork is a big dish that is loved by all ages. At least it has a history of hundreds of years. There are many kinds of cooking methods, hard, soft, sweet, and spicy. I think it’s best to cook the flavor you like. Master the heat, simmer slowly, burn until fat but not greasy, crisp but not broken, sweet but not sticky, thick and not idle, then it is the best braised pork.

Choose the best pork belly and change the knife after boiling it. Do not cut the meat too much or too small. Add all the water at one time and simmer slowly...

Su Style Braised Pork

1. Divide pork belly into three pieces, boil over high heat, and wash clean

2. Cut into pieces the size of mahjong pieces

3. Put oil in the pot, add rock sugar and burn until the sugar is completely melted and the color is slightly yellow

4. Add pork belly and stir fry

5. Add spices, spring onions and ginger and stir fry until the surface of the meat turns yellow

6. Add water to a boil

7. After boiling, pour into the prepared casserole and simmer for 1 hour on low heat

8. Add salt and soy sauce halfway

9. Cook until the meat is soft and waxy, then pour it back into the wok to collect the juice, out of the pan, and decorate and serve

Tips:
1. Choose the best pork belly

2. The water must be added once, if you want to add water again in the middle, you must also heat the water, remember to remember

3. Put the salt in the middle of the burning, it will not affect the soft and waxy mouth