Three bowls of braised pork as a base! Fat but not greasy, melt in the mouth.
On that day, the sun shone obliquely on the dining table, and the smell of home filled the air. I served a plate of braised pork, which was mouth-watering in color. This is not only a dish, but also an emotional sustenance, a nostalgia for his hometown, and a tribute to his mother's cooking skills.
Braised pork, it is not only a dish, but also a cultural inheritance and a taste of home. Whenever I'm in a foreign land and miss that familiar smell, I know that I'm starting to feel homesick. And now, I've put that thought into this dish.
The pork belly jumps in the pan, and the rock sugar gives it a golden coat. Ginger, garlic, star anise, cinnamon, bay leaves, and dried chili peppers are intertwined into an ode to nature: green spices are like the spirits of nature, enveloping the pork belly and leading it to another world.
Every stir-fry is a sign of respect for the ingredients. With the addition of light soy sauce, oyster sauce and dark soy sauce, it is as if a colorist has added the final touch of color to the painting. And the boiling water added is like a gift from nature, injecting vitality into this dish.
Time seems to stand still, only the sound of the pot is the sound of the ingredients, they are telling their own stories. 40 minutes, as if through a century, when I lifted the lid, the rich aroma came to my face, as if to tell me: this is the taste of home.
The braised pork lies quietly in a bowl, and each piece is full of stories. Pick up a piece and put it in your mouth, fat but not greasy, and melt in your mouth. At that moment, it was as if time had stopped, and only me and this dish were left, and that deep longing was left.