Braised pork (improved)

Overview

My husband is from Zhejiang and loves braised pork, so I will cook some to satisfy his craving from time to time! This is my improved version. Because I eat it at home, I didn’t take into account its appearance (stealed picture on the cover), but it still tastes very good. I hope everyone likes it!

Tags

• home cooking
• private kitchen
• common dishes
• meat dishes
• children
• dinner with friends
• winter recipes
• dinner
• balsamic vinegar
• cinnamon
• cooking wine
• dried hawthorn
• msg
• onions
• pork belly
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Wash the pork belly, remove hair and cut into small pieces

2. 2 Put cold water in the pot, add the cut meat, three slices of ginger, an appropriate amount of green onion, and two spoons of cooking wine, bring to a boil over high heat, skim off the foam, turn to low heat, and cook for 20 minutes

3. 3 Dish out the cooked meat and set aside

4. 4 Pour oil into the pot, add two tablespoons of sugar, and stir-fry over low heat until the fried rice changes color and bubbles slightly. Add the cooked meat and stir-fry quickly to avoid sticking to the pot!

5. 5 During the stir-frying process, add onions, ginger, cinnamon, hawthorn, an appropriate amount of salt, and two spoons of balsamic vinegar

6. 6 After adding the vinegar, add boiling water to foam the meat, then add two tablespoons of sugar (according to personal taste), and simmer over low heat for 30 minutes

7. 7 Reduce the juice over high heat. When it is almost dry, turn off the heat and add an appropriate amount of MSG according to personal taste.