A dish of braised pork is not only a delicacy on the table, but also the taste of home in everyone's heart. Braised pork, as a well-known traditional popular dish, each major cuisine has its own unique cooking methods. Either way, it's inseparable from the fat and thin, melt-in-your-mouth taste.
Pork belly is the main ingredient of braised pork. When choosing pork belly, it is necessary to choose three layers of fat and thin meat, so that the braised pork can be fat but not greasy, sweet and soft. Seasonings are also the soul of this dish, including green onions, ginger, garlic, star anise, cardamom, sand kernels, cinnamon, bay leaves, tangerine peel, dried chili peppers, etc., each with its own unique aroma and function.
The first step in making braised pork is blanching: we cut the pork belly into strips and boil it in cold water to remove blood foam and impurities. After blanching, let the pork belly cool and cut into pieces, then put it in a pot and stir-fry to remove the oil from the meat. This step will make the meat crispier and less greasy.
This is followed by stir-fried sugar. This is a crucial step in the braised pork, and the color of the sugar directly affects the taste and color of the braised pork: the white sugar slowly melts in the oil pan and turns jujube red, at which point boiling water is quickly poured in. Then add Shao wine, soy sauce and salt to taste, and then add some tea water, which can not only add fragrance, but also remove the fishy smell. Finally, add the icing sugar to thicken the juice. Change back to high heat and stir-fry until the juice evenly coats the meat.
After the braised pork is out of the pan, sprinkle with some chives to garnish. Every bite is full of happiness. Whether it goes with rice or pasta, it's a great choice and it's super delicious.
Braised pork is a famous traditional dish, and each region has its own unique method. With pork belly as the main ingredient, you can also use pork hind leg instead. It is best to use three layers of fat and lean meat to make it, and the braised pork tastes better. When cooking, the casserole is the main one, which can make the meat more tender, melt in the mouth, fat but not greasy, and nutritious.