Su Style Braised Pork

Name: Su Style Braised Pork
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 750g Pork belly; 100g Cooking Wine; 6 Dried hawthorn; 60g crystal sugar; 30g Soy sauce

by Tail's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

It appears most frequently in the major cuisines in the country, and perhaps the most famous is braised pork. Dongpo pork and Mao's braised pork, the braised pork blessed by two celebrities, the past and the present, are more famous and have a more profound impact.

Braised pork in brown sauce is similar but very different across the country. The main raw material is only pork belly, and the flavors vary from the simplest sugar and soy sauce to the more complex versions of a dozen flavored spices.

"Huangzhou is good pork, the price is like dung, the rich will not eat it, and the poor will not cook it." It is said that the prototype of braised pork is Xuzhou's rebate meat. It is famous all over the world, in order to commemorate Su Dongpo Braised Pork is also called Dongpo Pork.

Although many people have pointed out the various differences between braised pork and Dongpo pork to show that they are different dishes, I think Dongpo pork should only be regarded as an advanced version of braised pork.

Compared with Mao's braised pork, Dongpo pork is more delicate and smooth, fragrant and soft. Today I will introduce you to the gentle version of "Su-style braised pork", and the culinary essence of making Su-style braised pork is the 13-character mantra in the poem "Eating Pork" by the Dongpo layman: "Slow down on the fire, less water. It’s beautiful when it’s hot enough."

Ingredients

Su Style Braised Pork

1. Cut the pork belly into 2.5cm square pieces, put it in cold water, add cooking wine and soak for 15 minutes to remove the fishy smell of the meat

2. Remove the meat and put it in a casserole, add cold water, the amount of cold water should be more than 1 inch over the meat noodles

3. The fire is boiled, skimming the foam

4. Add dried hawthorn and continue to boil for 30 minutes

5. Then let it simmer for 1 hour

6. Change the iron pot, add soy sauce to increase the color, open the lid and cook on medium heat for 30 minutes

7. Put in rock sugar and cook until there is less soup

8. Collect the thick soup from the pot and put it on the plate

9. Finished picture

Tips:
1. Add enough water at one time. If you find that Tang Shao needs to add water in the middle, you can add some boiling water. Never add cold water.
2. It is best not to open the lid when simmering in the middle.
3. The soup does not need to be dried completely and can be used for bibimbap.