Tips to Cook A Red and Bright Braised Pork that Melts in Your Mouth——{puffed Potato Stew}

Name: Tips to Cook A Red and Bright Braised Pork that Melts in Your Mouth——{puffed Potato Stew}
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Fine Pork Belly; Some potato; Some Gherkin; Some shallot; Some Cinnamon; Some crystal sugar; Some ginger; Some garlic; Some star anise; Some pepper; Some Dried chili; Some Cooking Wine; Some salt; Some Vinegar; Some Chicken Essence; Some Five spice powder

by lizkitchenlife

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The method is a bit similar to Sichuan-style braised pork, but the taste is not so spicy. The meat is soft and smooth, rich in aroma, fat but not greasy. It will not have thick sauce like ordinary braised pork, and it will not be as sweet as traditional braised pork. On the contrary, there is a special mixed fragrance, and the fried crispy potato pieces are the finishing touch~

This dish also has a secret weapon-old cucumber~ Everyone who has eaten it knows that the old cucumber is not peeled, and the flesh is thick and juicy. Because of its slightly bitter taste, it is the best with meat and can stimulate The umami taste of meat can also relieve greasiness and increase the refreshing taste, and it has less water than ordinary cucumbers, and the taste is very mellow.

In addition, I tried a new coloring method to make this dish. The meat pieces that came out were red and clear, the color was not turbid, the meat melted in the mouth, and the heavy taste of the old sauce was avoided~

Those who don’t like to eat slightly sweet roasted meat can try this method~"

Tips to Cook A Red and Bright Braised Pork that Melts in Your Mouth——{puffed Potato Stew}

1. Prepare raw materials: fine pork belly, old cucumbers, potatoes (it would be better if you can buy small round potatoes)

Tips to Cook A Red and Bright Braised Pork that Melts in Your Mouth——{puffed Potato Stew} recipe

2. Cut potatoes and cucumber into pieces, soak the potatoes in water for a while to avoid blackening, and soak the pork belly with water + cooking wine until the color becomes lighter, which can remove the fishy smell

3. Here comes the first tip: blanch the soaked pork belly in water for later use. Pay attention to the pot under cold water and cook for 5 minutes after the water is boiled.

4. Prepare ingredients

5. Here comes the second tip: fry the syrup first! Put a little oil in the pot and fry it into caramel syrup (I am used to breaking white sugar or rock sugar into powdered sugar before operation)

6. After the syrup turns brown, add a little boiled water and mix thoroughly to form a caramel syrup.

7. The blanched meat pieces are drained of water, and stir-fried until the oil is obtained. Those who are afraid of oil can stir it for a while and burn it a little

8. Stir-fry until the meat is bright in color, pour out the excess oil, and mix in the cooking wine

9. Because there is fried syrup, just add some light soy sauce.

10. Add the syrup that has been fried before adding and fry until the color is even

11. The color of the colored meat is already red and very translucent~

12. Add boiling water until the meat is covered, then add the shallots, ginger slices, star anise, dried chili, pepper, and a little rock sugar to boil. Here comes the third tip: After boiling, reduce the heat and add a little vinegar to remove greasiness and make the meat softer and softer. Simmer on low heat for half an hour

13. When stewing the meat, handle the potatoes. Fry the potato pieces in a pan until browned on both sides, then season with salt and five-spice powder for later use

14. When the meat is about to be stewed, add the old cucumber cubes and stew until the cucumbers are cooked through

15. Then uncover the high heat to collect the juice, add some minced garlic to taste, add some chicken essence and salt

16. After the juice is dried, pour in the potato pieces and quickly stir and fry out of the pot

Tips:
The sauce for this dish should be as dry as possible, so as not to damage the potato meringue~

Still the same sentence (the ingredients will not lie, the taste will not betray)

I wish you all a happy weekend!