Braised Pork

Overview

Our hometown does not produce plum vegetables. At the end of the year, we usually cut our famous local bean slices into shreds to make braised pork. The taste is not inferior to braised pork with plum vegetables. For people like me who don’t like fatty meat, I have to eat two or three slices. It tastes so delicious!

Tags

• hot dishes
• aniseed
• douchi
• edible salt
• five spice powder
• garlic
• old soy sauce
• onions
• oyster sauce
• pork belly
• sugar
• tempeh
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 You don’t need to cut the fresh pork belly you bought (10-12 cm wide). Just blanch it in boiling water and take it out. Pour out the water and add 500ml of water again. Add Sichuan peppercorns, aniseed, salt and 3g of dark soy sauce. Then put the meat into the pot and cook for ten minutes on low heat. After cooking, remove the meat pieces and pour out the original soup for later use.

   

2. 2 After taking out the pork belly, apply the remaining dark soy sauce evenly on the skin of the pork belly. After controlling the moisture, add the pork belly pieces in hot oil and fry in the pan until both sides are golden brown and remove.

   

3. 3 After frying, cut into thin slices with a knife, skin side down, and place in a large bowl.

   

4. 4 Chop the onion, ginger, and garlic, and spread them flatly on the meat slices together with the black bean sauce.

   

5. 5 Cut the bean slices into thin strips and spread evenly on the pork belly slices. Put enough water into the steamer, preferably flush with the steamer tray. Then place the bowl on the pot drawer. Add the oyster sauce, five-spice powder, and sugar to the previously cooked broth, stir evenly, and pour it over the meat bowl.

   

6. 6 Cover the pot and steam over low heat for an hour.