braised pork

Overview

Pork belly looks best when made with skin on. I didn’t buy skin-on pork belly today, so I used skinless pork belly

Cut green onions into sections, slice ginger, and cut pork belly into 2.5 cm pieces
The seasonings are ready and set aside
This step is very critical. Put cold water in the pot, put the above ingredients into the cold water in the pot, pour in the cooking wine, turn on the heat, and do not cover the pot. In this way, the meat smell can be evaporated with the cooking wine as the water temperature rises
Beat away the blood foam
After the water boils, cook for a minute or two, take out the meat pieces, rinse them and control the water for later use
Heat oil in a pan, add rock sugar, and start frying the sugar color
Boil the rock sugar over low heat and stir continuously with a spatula
When the syrup turns into a color close to cola and begins to bubble, pour in the meat and four seasonings such as fennel, cinnamon, bay leaves, grass fruits, and stir-fry quickly. Add light soy sauce, dark soy sauce, and salt in appropriate amounts
Stir-fry several spices until fragrant and then add boiling water. The water level should be just above the meat
Bring to a boil over high heat, then turn to medium to low heat and simmer for 40 minutes.