Home-style braised pork

Overview

There are many ways to cook braised pork, some like it sweeter, and some like it saltier. The raw material of braised pork is mainly pork belly with skin, which can be fat or lean. It tastes more fragrant. When it is cooked, it should be sticky and glutinous. The skin is connected with the juice in the mouth, and it melts in the mouth. The sauce is red and shiny, fat but not greasy. Endless aftertaste. Next, chew the lean meat carefully. The lean meat is cooked just right, and all the soup has penetrated into it, making it tough. It is best to use rock sugar when stewing meat. The color is brighter and more beautiful than white sugar, and the taste is better.

Tags

• hot dishes
• cinnamon
• cooking wine
• dried chili pepper
• ginger
• honey
• light soy sauce
• old soy sauce
• pork belly with skin
• rock sugar
• scallions
• star anise
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Cut the pork belly into pieces, wash and drain

   

2. 2 Prepare the aniseed ingredients (star anise, cinnamon, bay leaves, dried chili peppers, ginger, green onions)

   

3. 3 Heat the oil in the pan and add the prepared aniseed ingredients and sauté until fragrant

   

4. 4 Pour in the meat pieces and stir-fry together

   

5. 5 Fry until the meat changes color and remove from the pot together

   

6. 6 After cleaning the pot, pour a small amount of oil into the rock sugar, stir-fry slowly over low heat until the rock sugar melts and starts to bubble. At this time, you can pour in the fried meat, which is the so-called fried sugar color

   

7. 7 Pour in the meat and stir-fry continuously

   

8. 8 Fry until the sugar color completely coats each piece of meat and the color of the meat becomes darker

   

9. 9 Pour in the light soy sauce, dark soy sauce, and cooking wine and stir-fry again

   

10. 10 Pour in boiling water, cover the meat noodles and simmer over high heat

    

11. 11 After boiling, quickly skim off the blood foam on the surface

    

12. 12 When the meat is almost tender, add a little salt if the taste is a little bland

    

13. 13 When the soup is half boiled, add a little honey to make the meat tender and shiny

    

14. 14 Remove the juice from the fire

    

15. 15 When the sauce thickens and the meat becomes shiny, it is ready to serve

    

16. 16 Finished product pictures

    

17. 17 Get a piece of fat but not greasy

    

18. 18 Finished product pictures