Private Braised Pork

Overview

Braised pork is a classic home-cooked dish with an attractive red color. It is definitely a very respectable dish to make when gathering with friends. But in fact, braised pork is not difficult to make. After mastering some tricks, we can all make braised pork that is fat but not greasy, lean and not burnt!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• winter recipes
• dinner
• banquet
• beer
• dried chili pepper
• fermented bean curd juice
• old soy sauce
• onion, ginger and garlic
• oyster sauce
• pork belly
• potatoes
• white sugar
• fragrant leaves

Ingredients

Steps

1. 1 Cut pork belly into large pieces

   

2. 2 Cut potatoes into hob pieces

   

3. 3 Blanch pork belly in cold water

   

4. 4 Remove, rinse and drain

   

5. 5 Add it to the wok, add a small amount of hot water, and stir out the fat. This method I learned from my grandma is called water stir-fry

   

6. 6 When the oil starts to come out, you can use a bamboo skewer to prick the fat part of the meat to release the oil better

   

7. 7 After the pork is stir-fried, take it out. Leave a little base oil, add a tablespoon of sugar and stir-fry the sugar color

   

8. 8 When it turns amber, add an appropriate amount of boiling water and bring to a boil

   

9. 9 Then add the meat pieces, season with onions, ginger, garlic, dried chili peppers, bay leaves, salt, and oyster sauce, and then add some dark soy sauce for color

   

10. 10 Add beer that has been foamed with meat

    

11. 11 Add a spoonful of fermented bean curd juice to add color and simmer for 1 hour

    

12. 12 Add potato cubes and simmer for half an hour

    

13. 13 Then use high heat to collect the juice