Auntie’s braised pork

Overview

As a complete foodie, I remember the first time I made braised pork when I was 13 years old. When I returned to my hometown, I really wanted to eat braised pork, but my grandparents didn’t know how to cook it. I went to my uncle’s house next door to search online and asked my grandpa to buy the meat and cook it. At that time, he cut it into very small pieces, but it didn’t work. The pressure cooker came out hard and dry, and it was delicious at the time. I made it for my parents when I had time at home after not working today. My dad doesn’t like meat, so he didn’t cook much and my mom and I both finished it. This dish is really a memory of braised pork for me...

Tags

• hot dishes
• home cooking
• lunch
• dinner
• angelica dahurica
• cinnamon
• dried red chili pepper
• light soy sauce
• liquor
• old soy sauce
• oyster sauce
• pepper
• pork with skin
• rock sugar
• star anise
• zanthoxylum bungeanum
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Wash large pieces of pork and put them in a wok, then add enough cold water to cover the meat. Bring to a boil over high heat

   

2. 2 After the pot is boiled, take out the large pieces of pork and rinse them again

   

3. 3 Cut it into small pieces, put it in the pot again and add cold water to boil. This time you can put some white wine in it to remove the fishy smell. I don’t have any cooking wine at home. I added my dad’s white wine. After the pot boils, there is only one word: fragrant. I hope my dad won’t hit me when he sees his treasured National Flower Porcelain Aged Wine when I open it and use it nearly half. After all, it is not used this time

   

4. 4 Put oil in the pot, put in the angelica root, cinnamon bark, peppercorns, a piece of ginger and star anise and fry until fragrant. Drain the cooked meat and put it into the pot and stir-fry for a few times. Add a little white wine, light soy sauce, dark soy sauce, oyster sauce and a large piece of rock sugar and stir-fry. Crush a clove of garlic and add it. Add Sichuan peppercorns and stir-fry. Stir-fry for about a minute. Pour in high heat. In the pressure cooker, add an appropriate amount of water, don't add too much, just cover the meat. Add two slices of ginger, two cloves of garlic, and a small dry red pepper. After the pressure cooker is vented, simmer over low heat for 15 minutes (it must be over low heat. The meat will not be soft when stewed over high heat. The meat will be soft and rotten when stewed under low heat. The fat meat and pork skin will melt in your mouth and will not be greasy at all).

   

5. 5 After the pressure cooker is finished simmering, deflate it and then pour it into the wok. Use high heat to reduce the juice, then add a piece of rock sugar and a small amount of dark soy sauce for coloring

   

6. 6 Keep the juice until it is all gone. If you like to pour it on rice, you can leave a little less juice

   

7. 7 I don’t have coriander and chives at home, otherwise it would taste better and more beautiful if I sprinkle some coriander and chives on it