The home-cooked braised pork is crispy and soft, melts in the mouth, and the elderly and children like it

To make braised pork, pork belly is used, and it is pork belly with skin. Pork belly is also divided into two types: upper pork belly and lower pork belly, the upper pork belly is connected with the pork ribs, the meat is thicker, and the fat meat is more than lean meat, which is more suitable for dishes such as button meat; The lower pork belly is in the position of the pig's abdomen, fat and thin, generally 3~5 layers, so the lower pork belly is more suitable for braised pork.

  Homemade braised pork 

Ingredients: 400 grams of pork belly, 4 eggs, 40 grams of rock sugar, appropriate amount of salt, 3~5 slices of ginger, 2 green onions, appropriate amount of cooking wine, appropriate amount of fresh soy sauce, a little dark soy sauce, 2 star anise, 1 piece of cinnamon, appropriate amount of warm water

1. We prepare the ingredients we need first, don't peel the pork belly, I generally choose the relatively thin lower pork belly, you can also choose the fatter upper pork belly according to your own taste; I use yellow rock sugar, but I can also use white rock sugar; Prepare two shallots, a few slices of ginger, 2 star anise, and a small piece of cinnamon, as shown in the picture above.

2, next deal with the pork belly, the pork belly is cleaned with warm water, use a knife to scrape the dirt on the meat skin at a 45-degree angle on the meat skin, if there is pig hair on the meat skin, you need to burn it with fire, and then change the knife, I generally like to cut into thick slices of finger width, you can also cut into square pieces, as shown in the picture above.

3. Boil a few more eggs, boil the eggs in a pot under cold water, add a small spoon of salt, boil the water for another 7 minutes, take it out and soak it in cold water for later use, as shown in the picture above.

4. Do not put oil in the pot, put in the pork belly slices with a modified knife after heating, and keep stir-frying until the meat slices are oily, and the surface of the meat slices is slightly charred, put it on a plate for later use, as shown in the picture above.

5. Take out the excess oil from the pan, leaving only a little base oil, then add the rock sugar and stir-fry slowly over low heat until the rock sugar melts and fry until the rock sugar turns caramel color, as shown in the picture above.

6. Then put the freshly fried pork belly slices into the pot, keep stir-frying until the surface of the meat slices is evenly coated with sugar juice, and then add an appropriate amount of fresh soy sauce and a little dark soy sauce and stir-fry evenly, as shown in the picture above.

7, then add warm water, the amount of water should not exceed the pork belly, then pour in cooking wine, put in green onions, ginger slices, star anise, cinnamon and an appropriate amount of salt, I like to use a cast iron pot to stew meat, so transfer the meat and soup to the cast iron pot, no cast iron pot can also use a casserole or directly use a wok, but you need to add a little more water to stew meat in a wok, as shown in the picture above.

8. Peel off the shell of the previously boiled eggs, gently cut a few knives on the skin of the eggs to facilitate the flavor, then put them into the soup pot of pork belly, turn to high heat, cover the pot and boil the soup, then turn to low heat and simmer slowly, as shown in the picture above.

9. When half of the soup is left in the pot, take out the green onions that have been stewed softly, the green onions will not taste good after stewing for a long time, which will affect the taste of the dish, as shown in the picture above.

10. When there is not much soup in the pot, transfer the dishes to the wok and turn to high heat to collect the juice, and turn off the heat when the soup becomes viscous, as shown in the picture above.

11, the fragrant braised pork is ready, it is a delicacy that the elderly and children like very much, the taste is fat but not greasy, crispy and soft, melts in the mouth, even the eggs have absorbed the essence of the braised pork, and the fragrant is delicious.

Tips:

1. When I make braised pork belly, I usually choose the lower pork belly, which is fat and thin, and the fat is not much, while the upper pork belly is relatively fat, which is more suitable for dishes such as button meat.

2. When frying rock sugar, you must keep the heat low, otherwise it will be easy to fry the paste, which will be bitter, which will affect the taste of the whole dish.

3. You can also add an appropriate amount of radish or potatoes to match.