Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork

Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork

Overview

Mao's braised pork belongs to Hunan cuisine and is one of the common home-cooked dishes. It uses half-lean and half-fat pork. Chairman Mao liked to eat this dish. Mao's restaurants in major cities across the country used braised pork as their signature dish, euphemistically called Mao's Braised Pork. Authentic Mao's braised pork does not add soy sauce, because Chairman Mao did not eat soy sauce in his life. The color of Mao's braised pork comes from the sugar color. The characteristics of this dish are fat but not greasy, salty, spicy and red in color. Home production should not only conform to the origin of this dish but also conform to your own living habits. You still need to add a little soy sauce. I still like the flavor of soy sauce when braised in soy sauce. This is the fun of DIY. There are tips for making delicious Mao's braised pork. Just pay attention to the following 3 points to ensure you make delicious braised pork. 1. Choosing meat is the key point. You should choose the kind of lean meat with fine lines. This means that it is small pork, not old pork, and the meat is tender and not sticky. 2. Stir-fry the fat. Pour out the fat while stir-frying, otherwise the lean meat will turn into wood, which will make you unable to bite and taste unpalatable. 3. Fry the sugar first and then add the water, so that the sugar will be fried more evenly and the color will be better

Tags

Ingredients

Steps

  1. First, stir-fry the sugar color: put a little water in the pot, just enough to melt the rock sugar. If you use white sugar, stir-fry it dry. Add rock sugar and slowly melt over low heat.

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 1

  2. The color of the sugar slowly turns light yellow, and then turns to amber. This discoloration process is very fast, so be sure to observe it carefully.

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 2

  3. Pour in half a cup of boiling water, about 70ml, and boil until it turns into sugar color

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 3

  4. Put into container and set aside.

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 4

  5. Buy a good piece of pork belly

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 5

  6. First cut the pork belly into three centimeter square pieces

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 6

  7. Put the cut meat into a pot under cold water

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 7

  8. Boil water for 5 minutes and remove.

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 8

  9. Heat the wok and add a little oil

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 9

  10. Add in the blanched pork belly and stir-fry. Stir-fry the pork belly pieces over medium-low heat to remove the oil. This process will take about 10 minutes.

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 10

  11. Scoop out the stir-fried oil in time, do not leave it in the pot all the time, stir-fry the meat pieces until they are slightly yellow in color, take them out and set aside.

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 11

  12. Prepare Ingredients A: 700 grams of pork belly, 45 grams of rock sugar, appropriate amount of green onion, a few slices of ginger, 4 dried chili peppers, 2 star anise, 2 small pieces of Sichuan peppercorns, 2 small pieces of cinnamon, and 2 bay leaves

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 12

  13. Prepare Ingredients B: 70ml of rice wine, 30g of umami soy sauce. Rice wine and umami soy sauce are specially added. Rice wine has the effect of removing fishy smell and improving freshness. Adding some umami soy sauce can not only increase the color and flavor, but also eliminate the need to add MSG, which is healthier!

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 13

  14. Leave the oil in the pot, add peppercorns, star anise, cinnamon, chili pepper, and bay leaves and stir-fry.

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 14

  15. Stir-fry the green onions and ginger slices until the aroma comes out.

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 15

  16. Immediately add pork belly and stir-fry evenly

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 16

  17. Pour in the sugar color and stir-fry evenly. You can add the sugar color in batches. It depends on the color, whether it is darker or lighter, it all depends on your preference. Stir well

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 17

  18. Add rice wine

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 18

  19. Add umami soy sauce and stir-fry

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 19

  20. Add appropriate amount of boiling water

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 20

  21. The amount of water covers the meat

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 21

  22. After boiling the pot, add salt, cover and simmer over low heat for about 1 hour, stirring evenly halfway through.

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 22

  23. When the soup is thickened, turn off the heat

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 23

  24. Put it in a container and enjoy!

    Fat but not greasy, crispy in the mouth—make delicious Mao’s Braised Pork step 24