braised pork
Overview
Speaking of braised pork, "Su Dongpo" comes to mind. It is precisely because of his efforts that braised pork has moved from the grassroots to the upper class, from the common people's cooking pot to the literati's dining table. In fact, Dongpo Pork, which has a long history and is famous all over the country, is simply braised pork. When studying the history of braised pork, it is indeed difficult to tell when and where it originated. However, due to Mr. Dongpo’s tireless efforts, braised pork has officially entered the stage of history since then. There is good pork in Huangzhou, but the price is as low as dung. The rich refuse to eat it, and the poor don't know how to cook it. Slow fire, less water, and it will be beautiful when the fire is sufficient. Come and have a bowl every morning, and you will be so full that you don’t care. From this poem "Eating Pork" by Su Dongpo, it is not difficult to see that Mr. Su not only comes to get a bowl of delicious food every morning, but also knows how to cook braised pork slowly, with less water and with sufficient heat!
Tags
Ingredients
Steps
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Add water to the pot to cover the pork belly, bring to a boil and cook for 8-10 minutes
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Cut the pork belly into cubes, cut the potatoes and carrots into cubes separately and set aside
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Add a small amount of cooking oil to the pot, put the pork belly into the hot oil and stir-fry over high heat for 2-4 minutes, remove and set aside
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Add watercress, star anise, garlic, ginger, cinnamon, and Sichuan peppercorns to the pot and stir-fry until fragrant
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After the ingredients are stir-fried, add the pork belly and stir-fry with appropriate amount of soy sauce until browned
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After coloring, add the prepared potatoes and carrots, mix well
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Add water, honey, wait until the water boils, cover the pot and simmer over low heat for 30 minutes, until the potatoes are cooked
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When the soup dries up, take it out and serve on a plate
