Braised pork with potatoes is a very classic home-cooked dish. Here are the detailed steps and ingredients needed to make braised pork with potatoes.
Ingredients: 500 grams of pork belly.
500 grams of potatoes.
Ginger, green onions, garlic to taste.
Appropriate amount of kaempfera, star anise, grass fruit, bay leaves, Sichuan pepper, and dried chili peppers.
Light soy sauce, dark soy sauce, oyster sauce, salt, cooking wine, sugar to taste.
If you find it troublesome, you can buy the braised pork packets or sauces directly.
Steps:1Prepare the ingredients, cut the pork belly into cubes, peel the potatoes and cut them into pieces about the same size, slice the ginger, flatten the garlic, cut the green onions into sections, and cut the green onions into chopped green onions for later use.
2.Prepare an appropriate amount of spices such as green onions, ginger, and garlic according to personal preference. The seasonings needed are as shown in the figure, and each appropriate amount can be used, not too much, otherwise it will affect the taste.
3.Add a little oil to the hot pan and stir-fry the spices until fragrant (since the pork belly itself has more oil, the oil can be reduced appropriately).
4.Next, remove the pork belly from the pan and stir-fry until the surface is slightly charred and the oil comes out. Add a small amount of cooking wine to remove the smell and set aside.
5.Use the remaining oil in the pan to fry the sugar. This step is very crucial in order to give the braised pork a bright red color, but it is also easy to make mistakes. Remember to use low heat, otherwise it will gelatinize easily and produce a bitter taste. Add an appropriate amount of sugar, and when the sugar is completely melted and begins to change color and bubble, quickly pour the meat back into the pan.
6.Stir-fry constantly to evenly brown the meat.
7.Add an appropriate amount of light soy sauce (mainly used for seasoning), a small amount of dark soy sauce (mainly used for color mixing, not too much, otherwise the color will turn black) and oyster sauce (to enhance freshness, no MSG), and continue to stir-fry.
8.Stir-fry until almost done, then add boiling water, which should not be over the meat. It is best to use boiling water, cold water will cause the meat to tighten and it will not be easy to stew soft and glutinous.
9.At this point, you can taste the taste, and if it is not salty enough, you can add salt in moderation and simmer over low heat.
10.Transfer the meat to a casserole and continue simmering. You can add the potatoes and simmer until tender. If you want the potatoes to be in a better shape, you can also add them in the last 10 minutes or so.
11.Simmer for more than an hour until the meat is rotten and fragrant.
12.Remove the lid and use high heat to reduce the juice instead, and you're done. Be sure to stir it at the end to prevent it from sticking.
13.Sprinkle with chopped green onions for a more enticing aroma.
14.At this point, a fragrant and soft potato braised pork is completed.
Tips:1Be sure to use low heat when frying sugar.
2.Use boiling water when adding water.
3.The use of spices is important, but not in excess. You can taste it halfway, and if the flavor of the spice is too strong, you can pick it out and throw it away, and you don't need to simmer it until the end. Autumn and Winter Check-in Challenge The above are the detailed steps and ingredients required to make potato braised pork. Hope it helps.