1.Ingredients: Choose fat and thin pork belly, the meat is tight, suitable for long-term stewing. When dicing, you can determine the size according to personal preference.
2.Blanching treatment: Put the chopped pork belly into cold water, add green onions, ginger slices and cooking wine, and bring to a boil over high heat. The purpose of blanching is to remove blood foam and fishy smell, and to enhance the texture and taste of braised pork.
3.Stir-fry: Put the blanched pork belly into the pot and stir-fry over low heat until the oil comes out and the surface is browned. This step can make the surface of the meat more crispy and add some sautéed flavor.
4.Stir-fry sugar: Add a small amount of oil and an appropriate amount of rock sugar to the pan and slowly fry over low heat until the sugar melts and is caramelized. Then add the stir-fried pork belly and stir-fry evenly so that each piece of meat is coated with sugar. The purpose of this step is to give the braised pork its deep red color and unique taste.
5.Stew with seasonings: Add seasonings to the pot, such as light soy sauce, dark soy sauce, cooking wine, salt, sugar, star anise, bay leaves, etc. The proportion of ingredients can be increased or decreased or adjusted according to personal taste. Then add enough water, submerge the meat pieces, cover the pot and simmer over low heat.
6.Stewing time: Braised pork generally needs to be stewed for 1-2 hours to achieve a soft and rotten effect. Stir the pieces of meat from time to time during the stewing process to ensure that each piece of meat is evenly flavored. Depending on personal preference, the simmering time can also be adjusted according to the size and softness of the meat pieces.
7.Serve out of the pot: When the braised pork is stewed until the meat is soft and the soup is rich, it can be removed from the pot and served. Depending on your preference, sprinkle with chopped green onions or coriander as a garnish.
To sum up, making soft and rotten braised pork requires steps such as selecting ingredients, blanching, stir-frying, stir-frying sugar, and stewing with seasonings. Cooking time and heat are also key, and it needs to be simmered slowly to make the meat soft and flavorful.