Braised Pork Belly with Pepper
Overview
When I was young, my mother would often make this soup for us to drink when the weather got cold or rainy. At that time, I saw my mother sewing the pork belly with needle and thread. I was very curious and asked my mother why she wanted to sew it up. My mother said: Because the pepper is broken, it is not easy to escape after being sewn... and the soup made this way tastes better and more flavorful. When I grew up, I also learned how to cook it the way my mother did, and I really enjoyed the process⋯
Tags
Ingredients
Steps
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Wash the pork belly with peanut oil, salt and starch repeatedly and then cut off the oil in the pork belly with scissors
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Prepare an appropriate amount of pepper, pack it in a plastic bag, and crack it with the back of a knife to make it easier for the pepper to taste
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Cut a few slices of ginger and put them into the pork belly together with the beaten pepper
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Sew it up with a needle and thread (it’s better to use white thread)
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Blanch it in pepper water (to remove the smell)
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Put it into clean boiling water, bring to a boil over high heat, and simmer slowly for more than 2 hours
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Pick it up, cut the thread with scissors, pour out the pepper and water inside, add salt and continue cooking for 5 minutes. Cool and shred the pork belly
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First add garlic and ginger, stir-fry shredded tripe, carrots, and green and red peppers, then add some Haitian steamed fish soy sauce, add an appropriate amount of salt, stir-fry evenly and serve
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❤️Serve soup. Eat two in one 😎😎 while enjoying the thick, slightly spicy stomach-nourishing soup, paired with brightly colored belly shreds, especially appetizing ⋯ A real treat 💋💋
