If you want to eat braised pork and are afraid of greasy, try this method, meat and vegetables with less oil and less sugar, and feel at ease

 Today's sharing of this dish is made of pork belly with large potatoes and carrots, which is mellow and flavorful, fragrant but not greasy 

How to make roast pork with potatoes

Ingredients: 400 grams of pork belly, 2 potatoes, 1 carrot.

Ingredients: 2 star anise, 1 piece of ginger, 1 chives, 1/3 tablespoon light soy sauce, 2 teaspoons braised soy sauce, 3 teaspoons of white vinegar, appropriate amount of salt, a small amount of oil.

The first step is to buy five layers of pork belly is the best, relatively less fat, we first cut the three layers of pork belly into 2 cm pieces, wash the potatoes and carrots and peel off the skin, cut the potatoes and carrots respectively, wash the ginger and chives, cut the ginger slices, and chop the green onions.

The second step is to heat the oil pan on high heat, pour in a small amount of oil, turn to low heat and burn until the oil temperature is 3 hot, add star anise, ginger slices, fry the fragrance, fry for about 2 minutes when the ginger slices are dry.

The third step is to pour in the cut meat pieces and spread them evenly on the bottom of the pan, so that the meat pieces can touch the surface of the pan and be fully heated, then turn to medium heat to fry the meat pieces to remove excess fat, and turn over and fry the other side after frying on one side until both sides are browned.

The fourth step, after the meat pieces are fried, pour white vinegar into the oil pan and stir-fry for 3 minutes to soften the meat pieces, which can also remove some fishy smells and add flavor to the pork, and then add light soy sauce and braised soy sauce to stir-fry until the meat pieces are colored.

Step 5: Add 2 large bowls of hot water to boil over high heat, cover and turn to medium heat to cook the meat pieces for 20 to 30 minutes, then pour in the potato and carrot pieces and continue to cook for 15 minutes until all the ingredients are cooked to the full extent.

Step 6: When the soup in the pot is thick and thick, add an appropriate amount of salt to taste, sprinkle with chopped green onions and stir evenly, turn off the heat and start the pot, put the cooked vegetables out and put them on a plate.

Tips:

The pork belly will produce a lot of lard after frying, and we don't need to pour too much oil when frying star anise and ginger slices, half of the amount of the usual stir-fry is enough, and a part of the fried lard can also be poured out for stir-frying, so as to avoid too much fat to make the dish greasy.

Be sure to use hot water to pour into the boiled meat, because if you use cold water, the meat will become hard instantly, and the taste of the stewed meat will not be good.

During the preparation of this dish, do not put salt too early, otherwise it will dehydrate the pork belly and will also affect the taste, just put it in before it comes out of the pot.