To make braised pork, when to put salt is very important, this step is done correctly, the taste is soft and rotten

 The best part of pork should be fat and lean, and the most classic way to make pork belly is braised pork, which is bright red in color and soft and glutinous in taste

 Although the braised pork is delicious, it is not easy to make, the meat is old, the color is not red and bright, and it is estimated that many friends have encountered it. If you want to make braised pork delicious, there are also some skills that need to be mastered, so I will share the methods and skills of braised pork with you.

 

--- [Homemade Braised Pork]---

Prepare ingredients: 600 grams of pork belly, a shallot, a piece of ginger, two star anise, a small piece of cinnamon, an appropriate amount of salt, 20 grams of rock sugar, and an appropriate amount of cooking oil.

Steps:

1. Clean the pork belly and cut it into pieces about 2 cm square for later use.

2. Cut the shallots into long sections, cut the ginger into slices, and prepare two star anise and a small piece of cinnamon for later use. You don't need too many spices to make braised pork, just a few flavors.

3. Add an appropriate amount of water to the pot, put the cut pork belly pieces in a pot under cold water, skim off the foam after boiling over high heat, then add a little cooking wine to remove the smell, cook for 2 minutes and remove it.

4. After removing the pork belly, rinse off the residual foam on the surface with hot or warm water, and then dry the water for later use. Do not rinse the meat with cold water after blanching, because the temperature on the surface of the meat is still relatively high at this time, and the cold water will shrink the meat and make the pork belly not easy to stew.

5. Heat the wok until it smokes, then add a little cooking oil to moisten the pan, stir-fry the pork belly with dry moisture, stir-fry the excess fat in the pork belly, and stir-fry the pork belly until the skin is slightly yellow. This step can remove the excess fat in the pork belly, making the braised pork taste fat but not greasy.

6. Leave a little bottom oil in the wok, add 20 grams of rock sugar, first turn on high heat to fry the rock sugar, then turn to low heat and fry slowly, stir constantly with a spoon, when the rock sugar bubbles, the bubbles change from large to dense bubbles, and the sugar color is fried.

7. After the sugar is fried, add the fried pork belly pieces and stir-fry them a few times quickly to evenly coat the surface of the meat pieces.

8. Add an appropriate amount of boiling water, then add green onions, ginger slices, star anise, cinnamon, bring to a boil over high heat, turn to medium-low heat, cover the pot and simmer for 45 minutes. At this time, you must add boiling water, if you add cold water, the meat will shrink and the sugar color will crystal.

9. After 45 minutes, the meat pieces have been seven or eight minutes cooked, add an appropriate amount of salt to taste, cover the pot and simmer for another 15 minutes. To make braised pork, add salt not too early, if you add salt too early, the meat is easy to firewood, and it is not easy to stew; The meat should be stewed until it is medium-cooked, and then salt should be added, which will not make the meat woody, but also make it more flavorful.

10. After 1 hour of slow simmering, the braised pork has become very soft and glutinous, at this time, turn on the high heat, collect the soup slightly, the color of the braised pork will become very beautiful, turn off the heat, put it out of the pot and put it on the plate.

Details and a few tips to pay attention to when making braised pork:

1. After blanching the meat pieces, rinse them with hot water, and it is best not to rinse them with cold water.

2. Blanched pork belly pieces, and then stir-fry, can effectively remove the grease and fishy smell, so that the braised pork does not taste greasy.

3. Braised pork stewed until medium-cooked, then add salt to taste, too early or too late.