Papaya Braised Pork
Overview
During the Chinese New Year, braised pork means prosperity and a healthy home. No one can resist a bowl of delicious braised pork for guests. Of course, people live a comfortable life, and few people lack meat to eat. How to make tempting braised pork delicious, innovative, and not greasy or greasy? This is the braised pork I keep trying for New Year dishes - [Papaya Braised in Braised Pork] Meat], this braised pork uses papaya that can be purchased all year round in Guangdong, and adds soft sweet potato vermicelli. It not only has the fruity aroma of papaya, but also uses the vermicelli to absorb the fat of braised pork. Both papaya and braised pork are red. The first time I wrote a recipe in Gourmet World, I started with a very popular plate of [Papaya Braised Pork].
Tags
Ingredients
Steps
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Prepare ingredients, soak sweet potato vermicelli for 20 minutes, peel and cut papaya into cubes.
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Cut pork belly into cubes.
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Put the pork belly and water into the pot, bring to a boil and cook for 5 minutes.
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Remove the pork belly and rinse the meat with water to remove the fat from the meat.
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Add 1 tablespoon of oil and sugar to the wok and slowly melt the sugar over low heat.
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When the pieces of meat are placed in the wok, each piece of meat will be colored with sugar.
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Put down the ginger slices and minced garlic, sauté the ginger and garlic until fragrant.
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Add light soy sauce and dark soy sauce.
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Add cooking wine.
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Sauté the seasonings and meat until fragrant.
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Add enough water to cover the meat, bring to a boil and simmer the meat over medium-low heat for 40 minutes.
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When the soup thickens and reduces, add the soaked braised vermicelli, stir-fry evenly, cover and simmer for 5 minutes.
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Add papaya cubes and stir-fry for a while.
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Sprinkle with diced green onions and serve.
