braised pork
Overview
The method of making braised pork has always been the southern method, using soy sauce for coloring. Today, I switched to the northern method of coloring the braised pork with sugar. Because I was not very sure about the color of the stir-fried sugar, I had never dared to do it before. This is the first time to try it. I just hope not to ruin a good pot of meat. Fortunately, the preparations studied in advance were sufficient and accurate, and the braised pork was decent, with good color and taste, and was well received by our two braised pork connoisseurs. Through this cooking, I personally feel that the braised pork made with fried sugar color seems to be redder and brighter. As for the taste, the soy sauce coloring method in the south is richer. Both have their own pros and cons. Changing the method is also a good choice for family cuisine
Tags
Ingredients
Steps
-
Cut the pork belly into mahjong-sized pieces and soak in water.
-
Put the iron pot on the stove, pour in cold water and add the pork belly pieces.
-
Add appropriate amount of peppercorns.
-
After boiling the pot, pour in the cooking wine, remove the fishy smell, blanch the bleeding foam, turn off the heat and take it out.
-
Clean the removed pork belly pieces, drain them and set aside.
-
Heat oil in a pan and add sugar.
-
Over low heat, simmer the sugar until it bubbles.
-
Add pork belly and stir-fry evenly.
-
Add ginger slices and green onion segments.
-
Stir-fry over medium-low heat until oil comes out of the meat and the sugar color is evenly coated on the meat surface.
-
Pour in dark soy sauce.
-
Stir-fry until the meat is evenly colored.
-
Pour in appropriate amount of hot water.
-
Add the star anise, cover the pot, bring to a boil over high heat, then reduce the heat to medium-low for an hour and a half, until the meat is tender and the soup thickens.
-
Add salt to taste, reduce the juice over high heat, and serve.
