Brown sugar braised pork

Overview

The idea of making braised pork has been brewing for a long time. Today, I succeeded in making braised pork for the first time. I am very satisfied. The difference between this dish and others is that I replaced rock sugar or white sugar with brown sugar. The color is also good. Brown sugar supplements iron and blood, which is great!

Tags

• private kitchen
• brown sugar
• chicken essence
• cinnamon
• garlic
• old soy sauce
• onions
• orange peel
• pork belly
• star anise
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Put the whole piece of fresh pork belly into the pot with cold water, blanch it in water, skim off the foam and take out the meat.

   

2. 2 Cut the pork into 1.5cm square pieces and slice the onions, ginger and garlic.

   

3. 3 Put the pork in the hot pan and stir-fry slowly over low heat.

   

4. 4 Stir-fry until the meat is slightly brown on all sides. Add ginger slices, cinnamon and star anise and continue to stir-fry over low heat.

   

5. 5 Fry on low heat for a few minutes and then turn to high heat to draw out the oil from the fat.

   

6. 6 Pour the fried oil into a bowl, put the meat on one side, put brown sugar on the other side of the pot (too late to take a photo), use the small amount of fat left in the pot to fry the sugar until it melts and bubbles.

   

7. 7 Mix the meat and sugar and fry for a few minutes until evenly browned.

   

8. 8 Pour the water used to blanch the meat to cover the meat (you can add more if the pot is running out of water), and add 2 tablespoons of salt, onion, garlic, orange peel and bay leaves.

   

9. 9 Cover the pot and simmer over low heat for half an hour.

   

10. 10 Reduce the sauce over high heat, add a small amount of chicken essence and it's ready to serve.

    

11. 11 Finished product picture!

    

12. 12 The fat from the stir-fried meat!