Braised Pork with Cherry Tomatoes
Overview
In my hometown, this fried pork belly is already called braised pork, and it is also called roasted pork in some places. Cook the pork belly until it is about 70% cooked, fry the skin in an oil pan until golden, then take it out, add seasonings and process separately, put it into a bowl and steam until it is crispy and crispy. You can use dried bamboo shoots, taro, dried prunes, or potatoes to make delicious pork. I didn’t use steaming this time. It was simple and quick to make what my family usually calls loose pork. High quality and quantity, fragrant, moderately sweet and sour, not greasy. However, the cherry tomatoes taste better after braised meat. Next time I will put less meat and more cherry tomatoes. When making sweet and sour braised pork, it would be better if you use soaked lemon or buckwheat heads. Dad’s stewed sweet and sour braised pork is also my favorite.
Tags
Ingredients
Steps
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The fresh pork belly is cooked until it is about seven or eight times ripe and then fried in a pan until the skin is golden. Soak in warm water for about half an hour before eating.
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Then put it in the pot and cook for about 10 minutes.
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Then cut into evenly sized pieces about 1cm wide. The length depends on personal preference or the size of the bowl.
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Wash the cherry tomatoes and cut them in half.
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Cut the onion into small pieces and slice the garlic.
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Cut the green onion leaves into sections.
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Add oil and sauté garlic and onions.
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Add pork belly and stir-fry. Add appropriate amount of boiling water or stock.
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Add three tablespoons of white vinegar.
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Add appropriate amount of sugar.
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Add appropriate amount of dark soy sauce and light soy sauce.
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Add a pinch of salt. Cover, lower heat, and simmer for about 20 minutes.
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Add the cherry tomatoes, stir well and simmer for 5 minutes.
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Finally, add the chopped green onions and stir-fry well before serving.
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It can be put into the buckle bowl and then turned upside down.
