Mom’s taste—the intoxicating grilled pork belly knot

Overview

I used to live with my mother, and I always liked to eat out. I thought her cooking was too bland, and I didn't find her cooking attractive to me. Now that I am away from home, I really often think of the happiness that belonged to my childhood. Whenever I miss home, there will always be a special smell rising from the bottom of my heart. The distant fragrance spreads in my blood and soul, making my internal organs intoxicated. This is the taste of home; an irreplaceable warmth. Although my mother's cooking skills are not as good as those of chefs from outside restaurants, the taste of her own cooking can never be imitated. It is unique in the world and no matter how good the chef is, it can't be copied. Because it contains my mother's care and the smell of happiness; she has always tolerated and cared for my growth. I remember that when I was little, I loved the roasted pork belly knots made by my mother. Whenever I smelled this fragrant delicacy, I would grab my chopsticks anxiously, exhaling, as if I was afraid that a thief would come to snatch it. I picked up one and stuffed it into my mouth, and took a quick bite to burn my mouth. The roasted pork belly knots filled with the aroma of pork belly, my mother's seemingly most ordinary dish, the two ingredients are very common; but the combination is very reasonable. The key is that every bite is filled with sincere maternal love. It's like the taste and feeling merge together to form a wonderful taste that is fixed in the deepest part of my mind and becomes a reminder of eternal affection. The taste of mother lies in love, and the taste of mother comes from authenticity. I know that even as her daughter, I can't completely recreate this familiar smell. Only a mother has a home, and the taste of home is the taste of mother! Home is the warmest harbor and the place where dreams and dreams are most haunted. Mom's smell is pure, sweet and warm. The selflessness and greatness of maternal love make me recall my whole life! Now every time I go home, my mother will still make braised pork belly knots for me. I have a deep attachment to the knots; each knot is like the heart-to-heart complex between mother and daughter! Maternal love runs through the whole thing~ The same ingredients, the same taste, and the same touch deepen my brain cells' impression of them time and time again. Even if I see familiar dishes elsewhere and smell the familiar taste, the first image that comes to my mind is a touch that makes people hold it in their mouths and burst into tears! Let me remember these happiness; it is still the happiness that belongs to my mother and me!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• winter recipes
• banquet dishes
• dinner
• cinnamon
• cooking wine
• dried red chili pepper
• ginger
• mushrooms
• oil
• old soy sauce
• pork belly
• rock sugar
• star anise
• venetian knot
• very delicious
• xiangguo
• fragrant leaves
• pepper
• salt

Ingredients

Steps

1. 1 Prepare 500 grams of fresh pork belly.

   

2. 2 Wash the pork belly with clean water; cut off the fat soaked meat between the fat and lean meat; then cut the pork belly into equal-sized meat pieces [the fat soaked meat will not be wasted]

   

3. 3 Wash whole dried red peppers, fragrant fruits, star anise, etc. and set aside.

   

4. 4 Place the iron pot on the induction cooker [pork belly cooked in an iron pot is more fragrant than pork belly cooked in a stainless steel pot]; put in the fat-stuffed pork belly and refine it into oil over medium heat; remove the oil residue and pour it out [some steps are not shown; too cumbersome]. Keep the lard for later use. In fact, lard can regulate the human body. Don’t put the blame for getting fat on your head. If you eat vegetable oil and animal oil together, you won’t get fat. Heat up an appropriate amount of peanut oil in a pan, then add whole dry red chili peppers and spices into the hot oil and saute until fragrant. Add the fried lard into the sauteed ingredients, and then add the pork belly.

   

5. 5 Use medium heat to stir-fry until it becomes a nice brown color, and turn off the heat when you see that the color is good; this is based on experience [but my mother's experience is quite rich, and there will be no mistakes]. When cooking the pork belly, you need to dry out its own moisture; if it is too watery, it will be too greasy for everyone to eat; there is no need to add any ingredients to the perfectly cooked pork belly, and it will be delicious when eaten empty; pour an appropriate amount of cooking wine on the pork belly.

   

6. 6 Add 1 tablespoon light soy sauce.

   

7. 7 Add in a very fresh flavor.

   

8. 8 Add dark soy sauce.

   

9. 9 During the cooking process, add a piece of rock sugar. The secret to cooking pork belly is to remember to add rock sugar (but when my mother cooked this dish, the rock sugar was put in when the pork belly and louver are combined together. The taste is so special!) Success is not far away. The delicious pork belly has been cooked successfully; add 1 spoon of salt. Add water in a kettle; cover the pork belly; reduce the soup over high heat.

   

10. 10 Rinse the venetian knot several times with boiling water to wash away the purine on it; purine has water-clearing properties. Soy products contain purines, so patients with gout and hyperlipidemia should use them with caution. Drain the louver knots and set aside.

    

11. 11 Add the washed louver knots and stir-fry for a while with a spatula, then add water again to cover the pork belly and louver knots (if you want to cook the dish quickly, you can put the semi-finished pork belly and louver knots into a pressure cooker).

    

12. 12 Add 2 tablespoons of salt to the pork belly and louver knots.

    

13. 13 Add 2 tablespoons of dark soy sauce.

    

14. 14 spoonful tastes very fresh.

    

15. 15 rock candy

    

16. 16 Inject an appropriate amount of pure water to cover the louver knot. During the burning process of the louver knot, dark soy sauce should be added in two times, the first time for color; the second time for flavor. [It is best to use water that settles after boiling when cooking or making soup to avoid tap water causing stones] After putting in all the ingredients, set aside. Leave the braised pork belly for a longer time; cook more at a time; the flavor will permeate and become delicious. [It is best to make it early in the morning and eat it at noon, and leave it for a few hours before it is suitable] Now is the waiting time, it can be completely cooked in thirty minutes.

    

17. 17 Finally add pepper.