Simple version of braised pork
Overview
This dish is characterized by red oil and red sauce, which is plump and delicious with rice. It’s a pity that you can’t buy pork belly with skin on. Strictly speaking, if there is pork belly on sale, you should secretly smile. During the Covid-19 period, the variety of meat supply is not very rich, and even pork belly has been out of the market for several months. Moreover, the pork here does not have skin, and chicken and duck do not have heads and feet. Then accept the reality and make skinless braised pork.
Tags
Ingredients
Steps
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Defrost the pork and put it into a large bowl, cover the meat with water, add 1/2 tablespoon of salt, and soak for 30 minutes.
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Drain the pork and drain the water, cut into mahjong pieces, fry in a pan over low heat until browned and oiled out on each side.
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Put 2 tablespoons of vegetable oil in the pot over medium-low heat, add 15 grams of rock sugar and 1 tablespoon of brown sugar powder, and heat until dissolved, but do not burn it, and control the heat.
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In a medical stone pot, put 15 grams of rock sugar, 1 tablespoon of brown sugar, 3 bay leaves, 2 pieces of cinnamon bark, 1/2 star anise, 1 piece of tangerine peel, 6 pieces of ginger, 2 pieces of licorice, 2 onions, 4 spicy millets, and stir-fry the ingredients until fragrant.
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Pour in the pork belly and stir briefly.
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Heat water to cover the meat surface, add 2 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1/2 teaspoon of pepper, and 1/4 teaspoon of salt, stir a few times.
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Cover the pot, bring the soup to a boil over high heat, then reduce the heat to very low and simmer for about 30 minutes.
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Turn on high heat and cook the sauce until it is thick, about 1/3 of the original soup. Don't burn it too dry. It's done.
