Braised pork is a well-known popular dish, and each major cuisine has its own characteristics of braised pork. It uses pork belly as the main ingredient, and it is best to use fat and thin three-layer meat (pork belly) to do, and the pot is mainly made of casserole, and the meat is fat and thin, sweet and soft, nutritious, and melts in the mouth. Here's a home-cooked practice:
Ingredients: 500 grams of pork belly.
100 grams of rock sugar.
3 slices of ginger. 1 green onion.
Cooking wine to taste. Appropriate amount of dark soy sauce.
Light soy sauce to taste. Salt to taste.
Water to taste. Steps:
Wash the pork belly, cut into 2-3 cm pieces and marinate in cooking wine for 10 minutes.
Slice the ginger and cut the green onion into pieces for later use.
Add a small amount of oil to the pan, add rock sugar, and slowly boil over low heat until it is caramelized.
Add the pork belly cubes and stir-fry until the pork belly is evenly coated with sugar.
Add sliced ginger and green onions, and continue to stir-fry until fragrant.
Add cooking wine, dark soy sauce and light soy sauce and stir-fry evenly to allow the pork belly to fully absorb the seasoning.
Add an appropriate amount of water, just over the amount of pork belly, bring to a boil over high heat, reduce the heat, and simmer for 40-50 minutes.
Simmer until the soup is thick and the pork belly is soft and delicious, add an appropriate amount of salt to taste, stir-fry evenly and then remove from the pot.
Tips: Pay attention to the heat when frying sugar, don't fry the paste, otherwise it will affect the taste.
When stewing meat, add enough water, do not add water halfway, otherwise it will affect the texture of the meat.
The braised pork does not need to add too many seasonings, and it is mainly simple to highlight the umami flavor of the meat itself.
I hope this home-cooked version of braised pork can help you, and I wish you a happy cooking!