Su style braised pork

Material diagram. When making braised pork, choosing meat is very important. Be sure to choose pork belly that is evenly fat and lean

Cut the pork belly into pieces as shown in the picture, not too small

Rinse with cold water, put the meat into the pot, add water to cover the surface of the meat, and bring to a boil over high heat

After boiling, there will be a lot of white foam, which is the blood and impurities of the meat

Pour out the meat and rinse it

Return to the pot, add water to cover the surface of the meat, 3-4 slices of ginger, and two tablespoons of cooking wine to remove the fishy smell, and bring to a boil over high heat, for about 10 minutes.

It will cook for about 10 minutes. At this time, you can add 2 star anise, 4 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce, a trace of salt, two pieces of orange peel, turn to low heat and simmer for 20 minutes (add light soy sauce and dark soy sauce at the same time to blend the taste and color)

After 20 minutes, the meat will be slightly colored. At this time, add rock sugar. The amount of rock sugar is as shown in the picture. I usually add 20-30g of rock sugar per kilogram of meat.

After adding the rock sugar, turn down the heat and simmer. Don't walk away at this time. Be sure to stir it from time to time, otherwise it will easily burn the pot

Simmer over low heat until the juice becomes thick.

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