Braised Pork Casserole - Minimalist Version

Overview

As a famous popular dish, braised pork appears on every family's dining table, and there are thousands of ways to make it. After trying various versions of braised pork, I still like this simplest version the best. It’s a simple home-cooked dish, so why make it so complicated? What I recommend here is a new one that uses almost no spices. After trying it many times, I have found that both the taste and the success rate are very high in the minimalist version of braised pork casserole👍

Tags

• hot dishes
• home cooking
• light soy sauce
• onions
• pork belly
• rice wine
• whey
• yellow rock sugar
• ginger

Ingredients

Steps

1. 1 Wash and drain the shallots and cut them in half, leaving a little green onion and cut into chopped green onions and set aside; peel and slice the ginger and set aside; if the rock sugar you choose is in large pieces, you need to mash it first. If you don’t have rock sugar, you can also use white sugar.

   

2. 2 Wash the pork belly, drain and cut into large pieces.

   

3. 3 Take a pot and put the pork belly into the pot. Pour into a large pot of water, add 2 slices of ginger, 2 chopped green onions, a pinch of salt, and bring to a boil over high heat.

   

4. 4 Cook for about 1-2 minutes, remove the meat pieces, wash the pork belly thoroughly with hot water, drain and set aside.

   

5. 5 Take a pan, brush it with a thin layer of salad oil, pour in the drained pork belly, turn on medium heat and fry the pork belly until oil comes out, and fry both sides until golden brown.

   

6. 6 Place all the remaining scallions and ginger slices on the bottom of the pot and set aside.

   

7. 7 Transfer the fried pork belly until golden brown to the casserole. Add rice wine and let the casserole heat slowly over minimum heat. If you don't use a casserole, just put the ginger, scallion and pork belly directly into the pot, and then add the rice wine. There is no need to preheat it.

   

8. 8 Use the oil from frying the pork belly to fry the sugar color. Turn on medium heat, pour the crushed rock sugar into the pot, stir-fry until the rock sugar melts, turns into syrup, then turns amber, and when many small bubbles form, pour in a large bowl of hot water.

   

9. 9 Pour the sugar water into the casserole, then add an appropriate amount of whey and boiling water so that the soup just covers the pork belly. Take a piece of tin foil, cut it into a round piece about the same size as the casserole, and cut a few holes to make a drop lid. Place the falling lid on the pork belly, then cover the casserole lid, and simmer over low heat for about 1 hour. After 1 hour, pour the light soy sauce into the casserole, take out the cooked onion and ginger, and turn to medium heat to collect the juice. After about 20 minutes, when the soup thickens and bubbles form, you can turn off the heat, sprinkle with chopped green onion and serve.