braised pork

Overview

It’s best to use skin-on pork belly for braised pork. I didn’t have any at home today, so I made it with fatty leg meat. It still tastes good.

The pork is slightly defrosted.
Cut into pieces, about the size of mahjong. Do not cut too small, because the meat will shrink greatly after stewing. Soak the cut meat in cold water for 15-20 minutes to remove the blood.
Prepare auxiliary materials.
Chop the green onion into fine slices, cut the ginger into thin strips, slice the garlic, and cut the pepper into segments.
Prepare white sugar and rock sugar.
Put oil in the pot, heat the oil, add onions, ginger, garlic, Sichuan peppercorns, and chili peppers, stir-fry until fragrant.
Pour in the meat pieces and stir-fry.
Stir-fry until the meat changes color. Remove and set aside.
Put oil in the pot, heat the oil over low heat, and add sugar.
Stir-fry the soft white sugar over low heat. Pay attention to the color change.
Fry until caramel color.
Add the meat pieces and stir-fry until the meat pieces are evenly coated with caramel and turn golden brown.
Add soy sauce and dark soy sauce, stir-fry.
Add boiling water to cover the meat, add rock sugar, green onion slices, ginger slices, bay leaves and star anise, bring to a boil over high heat, cover the pot over low heat and simmer for 20-30 minutes.
Bring to a boil over high heat to reduce the juice. If you have a strong taste, you can add a little more salt. If you have a lighter taste, you don’t need to. Soy sauce and dark soy sauce are both salty and light.
Pour out and enjoy. The juice is a bit thick, but the taste is still good.