Tomato-flavored Braised Shredded Pork

Name: Tomato-flavored Braised Shredded Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Plum Pork; 100g tomato; 150g onion; 3 tablespoons Heinz Ketchup; 2 tbsp Barbecue sauce; 10g crystal sugar; 1/2 teaspoon black pepper powder; 1 tbsp Soy sauce; 5 tbsp Shimizu

by Xiaoguo_C

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The plum pork is cooked by braising, and braised with the adjusted sauce until the sauce is thick. There is no need to marinate in advance and the flavor is sufficient... Even after a long time of simmering, it will come out. The plum pork can still be eaten with gloves, but be careful to scald it~~~ Is the tomato sauce only used to make sweet and sour pork ribs? Is tomato sauce just used to make spaghetti meat sauce? Are you still just staying on the "good friends" with French fries? The answer is-NO. Now all kinds of sauces on the market have been made very complete, we don't have to learn how to make those complicated sauces, those are the things of professional chefs. But if you want to eat delicious home-cooked dishes, you don’t need to go to the restaurant anymore. With your heart, you can make dishes that are not inferior to the restaurant at home~~~ The combination of tomato sauce and barbecue sauce will definitely surprise you. ~~~"

Ingredients

300g Plum Pork
100g Tomato
150g Onion
3 tablespoons Heinz Ketchup
2 tbsp Barbecue Sauce
10g Crystal Sugar
1/2 teaspoon Black Pepper Powder
1 tbsp Soy Sauce
5 tbsp Shimizu

Tomato-flavored Braised Shredded Pork

1. How to peel tomatoes: first draw a cross knife on the top of the tomatoes

Tomato-flavored Braised Shredded Pork recipe

2. Then put it in boiling water and blanch for a while

3. Take it out and let it cool for a while and you can easily remove the skin

4. Peeled tomatoes, stalks, diced, onions washed and diced

5. Plum pork cut into slices about 5mm and set aside

6. Take a clean container, put the processed tomatoes and onions, add rock sugar, ketchup, barbecue sauce, black pepper, salt, and water and stir to make a sauce for later use

7. Heat an appropriate amount of oil in a pot, add plum pork and fry

8. Fry the plum pork until slightly charred on both sides

9. Take a saucepan (simmering pot, enamel soup pot, etc.), put half of the just made sauce on the bottom of the saucepan

10. Then spread the pork that has just been fried

11. Add the remaining sauce and boil the sauce over high heat

12. Cover the lid and simmer over low heat (the soup will thicken, about 1 hour) and you’ll be fine [Remember to turn the meat over halfway through~~~]

Tips:
1. Pork is best to choose plum meat, the texture of this part of the meat is relatively clear, after the stew, the meat will not be completely rotten, you can tear it by hand according to the texture, and the meat should not be cut too small. A little bit bigger tastes better;

2. This sauce can also be used to braise large bones or pork belly steaks with a little fat, etc. The taste is also very good and it is very easy. The method is the same as the above, the way of making stew, as long as you turn the pot halfway, you can do other things in the rest of the time, and you can make the pot when the time is up;

3. The stew has a small requirement on the pot. It is best to use a special stew pot, or a thicker bottom like an enamel cast iron pot, to make this kind of thicker sauce. It is not good to use the pot. If the simmering for a long time is easy to stick to the pan, and the stuff is easier to simmer and burn after being simmered;

4. Even if this pulled pork is cold, it tastes very good~~~