A bowl of braised pork that goes straight to the soul, fat but not greasy, melts in your mouth, you must learn it this time

The braised pork shared today is sweet, the method is relatively simple, use rice wine instead of water, dark soy sauce to adjust the color, light soy sauce, rock sugar, seasoning, plus low heat and slow simmering, you can make a pot of thick oil red sauce, fat but not greasy, melt-in-the-mouth braised pork ~~

A good braised pork starts with choosing the ingredients:

Braised pork, it is best to use pork belly, pork belly is also known as "three-layer meat", that is, we commonly call pork ribs, fat and thin, the fat meat is easy to melt when heated, and the lean meat is not firewood when cooked for a long time, which is most suitable for making braised pork.

——Braised pork——

【Ingredients】

Ingredients: 500 grams of pork belly

Excipients: 50 grams of rock sugar, 300 grams of Huadiao wine, 50 grams of light soy sauce, 20 grams of dark soy sauce, 2 star anise, 1 small piece of cinnamon (about 5 cm), 10 grams of red yeast rice, 1 handful of chives, appropriate amount of green onion and ginger

【Directions】

Step 1: Prepare the ingredients:

Step 2: 1 small piece of cinnamon, 2 star anise, 2 bay leaves, and 5 grams of red yeast rice are put into the bag for later use.

Step 3: Wash the pork belly and cut it into large pieces of five or six centimeters square, use a cotton rope or dumpling leaf to tie the skin of the pork belly upwards, tie it up, and tie a loose joint at the end. The pork belly is tied to prevent the fat and lean meat from falling apart during the long simmering process.

Step 4: Tie the pork belly in a pot under cold water, cook out the impurities, and skim off the foam

Step 5: Remove the blanched pork belly and wash off the dregs attached to the pork belly with hot water.

Step 6: Spread a layer of shallots and ginger slices on the bottom of the casserole, and put some chives and ginger slices on the bottom to prevent the meat skin from sticking to the pot after a long time of stewing.

Step 7: Put the pork belly pieces side down, stack them in a casserole, add light soy sauce, dark soy sauce, rock sugar, bun and 300 Huadiao wine to the same level as the ingredients.

Step 8: If the Huadiao wine is not enough, add an appropriate amount of hot water to be the same as the pork belly.

Step 9: After the fire is boiling, turn to low heat and simmer for about 60 minutes

Step 10: Simmer for about 60 minutes, open the lid and turn over the pork belly, cover the lid and continue to simmer over low heat for about 1 hour.

Step 11: Until the chopsticks can be easily inserted into the meat, pick out the spices such as green onion and ginger, turn on the high heat to reduce the juice, turn off the heat, and finish. Until the chopsticks can be easily inserted into the meat, the meat pieces are soft, turn on the high heat to reduce the juice, and then turn off the heat and serve out when the soup is thickened.

The color is ruddy, sweet and soft, fat but not greasy, crispy but not broken, with a bowl of white rice, satisfying the stomach and mouth.

Tips:

1. The ingredients of braised pork are not complicated, but the process time is relatively long, and it is also a time-consuming dish, but "you can't eat hot tofu in a hurry", if there is no time spent in it, the crispy and soft taste of the meat will not come out.

2. After the fire boiled, Zerui's mother kept using a slight fire, which took more than 2 hours. Because the pots and stoves used are different, the simmering time is only a reference, and the state of the meat shall prevail.