Sauerkraut braised pork

Overview

We have eaten a lot of braised pork since we were young. The rich red sauce and the fat but not greasy braised pork always arouse the greed in our stomachs. One or two pieces is never too much, and it always feels inexplicably satisfying when you eat it. When it comes to braised pork, I have to thank the person who pushed braised pork to its peak - Su Dongpo. It is precisely because of Mr. Su Dongpo's unremitting efforts that braised pork has officially entered the stage of history, from the grassroots to the upper class, from the vegetable pot of ordinary people to the dining table of literati. The good pork in Huangzhou is as cheap as dung. The rich refuse to eat it and the poor don't know how to cook it. Start the fire slowly and add less water. When the fire is sufficient, it will be beautiful. Come and have a bowl every morning, and you will be so full that you don’t care. From this poem "Eating Pork" by Su Dongpo, it is not difficult to see that Mr. Su not only makes a bowl of delicious food every morning, but also knows how to cook braised pork slowly, with less water, and when the heat is sufficient! I am used to eating the classic braised pork, but occasionally having a random and crazy braised pork is also good. After tasting it, a friend commented: Although it is not a classic recipe, it is delicious. Well, a delicious sentence is worth a thousand words. There is no unchanging dish, innovation is productivity. The premise of innovation is to be delicious, satisfy taste buds and satisfy appetite. Sauerkraut fish, sauerkraut shredded pork, and a plate of sauerkraut braised pork. Different braised pork to satisfy different taste buds.

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• students
• cooking wine
• doubanjiang
• dried chili pepper
• old ginger
• old soy sauce
• onions
• pork belly with skin
• sauerkraut
• white sugar
• garlic
• peppercorns

Ingredients

Steps

1. 1 Prepare the raw materials in advance: use three layers of meat (pork belly) with alternating fat and thin, oily but not greasy. When buying meat, remember to burn the pig hair until the skin is charred and the hair falls off

   

2. 2 Cut the singed pork belly into evenly sized pieces

   

3. 3 Crush the garlic, cut the ginger into slices, and cut the green onions into sections 4. Marinate with cooking wine, garlic, ginger, green onions, and salt for 10 minutes

   

4. 4 Marinate with cooking wine, garlic, ginger, green onions and salt for 10 minutes

   

5. 5 When marinating the meat, prepare other auxiliary ingredients, rinse the sauerkraut and chop it into pieces: The sauerkraut contains some nitrite, so it is safer to rinse it with running water

   

6. 6 Cut dried chilies and green onions into sections, and cut old ginger into slices

   

7. 7 Pour a small amount of oil into the pot, put the marinated pork belly pieces into the oil pan and cook with cooking wine. Stir-fry until the water is almost dry and the oil spits out. Add dried chili knots, peppercorns, ginger slices, garlic, green onion knots, and bean paste and stir-fry until fragrant: When you first pour a small amount of oil, just a little is enough to prevent the meat pieces from sticking to the pan. A lot of oil will come out as the meat pieces stir-fry

   

8. 8 Add in the chopped pickled cabbage and continue to stir-fry

   

9. 9 Pour an appropriate amount of dark soy sauce for coloring, and sprinkle with white sugar to enhance the flavor: White sugar can enhance the flavor very well, but dark soy sauce is better for coloring

   

10. 10 Add appropriate amount of water and simmer over low heat until soft and waxy

    

11. 11 Scallions cut into flowers

    

12. 12 When the soup thickens naturally, it is ready to serve

    

13. 13 Sprinkle with chopped green onion and serve