Braised pork belly
Overview
Now that meat is so expensive, children have no meat to eat and are malnourished. Today my son is going to make braised pork with me. The following is the process of how we make braised pork.
Tags
Ingredients
Steps
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Pork belly is easier to cut after it is slightly frozen in the refrigerator.
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Cut into sesame paste pieces
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Prepare star anise, cinnamon, ginger slices, scallions, garlic, cinnamon, rock sugar, Sichuan peppercorns, and cloves.
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Prepare cooking wine and soy sauce. If you don't like the taste if you don't have cloves, you can leave them out.
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Put the pork belly into the pot, add cold water until the pork belly is covered, add ginger slices, and pour in 20 ml of cooking wine. After the water boils, remove the excess foam. Boil the water over medium heat for 5 minutes to remove impurities and fishy smell.
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Turn on the heat, add oil, and stir-fry star anise pepper until fragrant. Add rock sugar, if there is no rock sugar, add white sugar and cook until golden brown.
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Be sure to use low heat
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Golden yellow, the pork belly is beautifully colored and delicious.
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Add pork belly and stir-fry
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ml cooking wine, 20 ml soy sauce, stir-fry until oil comes out
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Add green onions, garlic, ginger slices, bay leaves, cinnamon bark, amomum villosum, cinnamon, and cloves. Add about 400ml of boiling water. Cook in a casserole over high heat for 10 minutes, then reduce to a simmer for about an hour. Add 20 grams of salt, stir, and remove from the pot.
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It’s time to cook!
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Load
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Start enjoying.
