Braised butt-shaking pork belly

Overview

Braised pork with rich red sauce is made by every household in Shanghai, and every household has its own secret recipe for braised pork. Today I am making shaky pork belly. It is oil-free, low-salt and low-sugar. It is suitable for people who pursue health and can also eat meat in large quantities.

Tags

• hot dishes
• home cooking
• ginger
• june fresh 12g lightly salted honey braised soy sauce
• june fresh 8g light salt special original soy sauce
• pork belly
• vida mei zhenpin cooking wine
• green onions
• water

Ingredients

Steps

1. 1 Prepare the ingredients: wash the pork belly and cut into pieces, about 3cm wide, slice the ginger, cut half of the shallot into sections, and cut half of the green onion into minced pieces.

   

2. 2 Put the cut pork belly into the pot and pour enough water to cover the pork belly.

   

3. 3 When the fire reaches a slight boil, pour in 2 tablespoons of cooking wine. After boiling, turn off the heat and wash the pork belly and set aside.

   

4. 4 Add green onions and ginger slices to the bottom of the pot.

   

5. 5 Pour in the blanched pork belly.

   

6. 6 Fry the pork belly until slightly oily and fragrant.

   

7. 7 Pour in 2 tablespoons of Weida Mei Zhenpin cooking wine.

   

8. 8 Pour 2 tablespoons of June Fresh 12g lightly salted honey braised soy sauce.

   

9. 9 Pour 2 tablespoons of June Fresh 8g light salt super original soy sauce.

   

10. 10 Stir-fry evenly to coat all the pork belly with the sauce.

    

11. 11 Pour 600 ml of water to cover the pork belly.

    

12. 12 Cover the pot, bring to a boil over high heat, then turn to medium-low heat and simmer for 40 minutes.

    

13. 13 Open the lid and turn to high heat to collect the juice.

    

14. 14 When the sauce thickens, sprinkle with chopped green onions and turn off the heat.

    

15. 15 The low-salt and low-sugar pork belly is perfect for rice.