Pork belly is a traditional dish in China and should belong to Sichuan cuisine. Generally, pork belly with skin is carefully cooked.
Because of its bright red color, soft and glutinous fragrance, oily but not greasy, it is well received by the public.
The following shares the specific method of braised pork.
Specific ingredients: pork belly with skin, star anise cinnamon bay leaves, green onions, ginger and garlic, light soy sauce, sugar, cooking wine and salt.
Here's how. Handling the pork belly: Clean the pork belly in a clean pan and fry the pork belly over low heat with the skin on the side of the pan, not mainly to remove the oily smell from the pork skin. There is no pig hair that has been cleaned today.
Blanch the pork belly in boiling water: After the pork belly is cleaned, put it in a pot under cold water, add cooking wine, remove the smell, and remove it after the water is boiled.
Blanch the pork belly in boiling water, wash off the foam with cold water, and cut it into small pieces of the same size as one finger thick.
Stir-fry sugar color: Use a clean pot, add oil to the pot, put an appropriate amount of white sugar or rock sugar, after the sugar slowly melts, boil slowly, boil slowly over low heat, there is a brush, and the sugar color turns red.
Stir-fry the pork belly: Add the sliced pork belly to the sugar and stir-fry, along with the ginger, sliced green onions, and various condiments prepared. Stir-fry evenly, the pork belly is slowly grilled out of fat, and each piece of pork belly is stained with sugar juice, the meat aroma and the material aroma are fried at the same time, blending with each other and intertwined, and the fragrance is already very strong at this time.
Stewed pork belly: In order to make the pork belly soft and glutinous, more fragrant, and not greasy, it is necessary to continue to stew. At this time, add the water that has not been used to the pot, cover the pot, and simmer for another half an hour.
Season the pork belly: When the water in the pot becomes thick, take out all kinds of condiments and throw them away, then add salt and light soy sauce to taste, turn on high heat to reduce the juice.
The pork belly is soft and glutinous, fragrant, oily but not greasy, and even an old lady without teeth can eat it. December Creation Incentive Program