Braised Pork

Overview

Oily but not fat, fragrant but not greasy.

Choose pork belly that is evenly fat and lean.
Blanch pork belly until raw.
Wash the blanched pork belly with clean water to remove any blood foam.
Cut the green onion into sections and flatten the ginger with a knife. Take an empty bowl and add cooking wine (to remove the meaty smell) and rice vinegar (to remove the greasiness).
Place the pork belly and seasonings into the pressure cooker.
Press for 20 minutes. It is best to put the cooked meat in the refrigerator to freeze it for easier slicing.
Cut the pork belly into thin slices and put them into a bowl and sprinkle with chopped green onion. Take another empty bowl and add cooking wine, sugar, pepper powder, chicken powder, and soy sauce and mix well.
Put the cut pork belly into the steamer and pour in the sauce. Steam for 20 minutes.
Put the steamed meat into a plate.