How to make Hakka braised pork

The cuisines in different parts of my country have different characteristics and are highly regional, especially for the cooking methods of various meats, which number in the dozens or even hundreds. Among them, the Hakka braised pork recipe is very popular. The main ingredients are pork, rice wine and red fermented bean curd. Radish and fried tofu can also be added to avoid being greasy. Hakka braised pork is delicious and has rich nutritional value.

Braised Pork

Ingredients: 600g pork belly Seasoning: rice wine, straw mushroom dark soy sauce, red fermented bean curd, sugar

Method: Wash the pork belly, drain the water and cut it into 3 cm thick cubes. Heat the pan, add a small amount of oil (not too much, the pork belly will release oil), add the pork belly after the oil is hot, stir-fry until it changes color (the color of the meat is cooked from the surface), add some rice wine, stir-fry a few times, and add water to cover the pork belly. Bring to a boil over high heat. Crush one or two pieces of red fermented bean curd and mix with water, put it into the pot and mix it with the pork belly. Simmer on low heat for about 25 minutes, add dark soy sauce (you can add a little salt if it’s not salty enough according to your personal taste), simmer for another 5 minutes, add a small amount of sugar, stir well, and remove from heat.

If you are afraid it will be too greasy, you can add radish and fried tofu. Add the pork belly when it changes color and add water. Or you can add sauerkraut (or bean curd sheets). Sauerkraut (bean curd sheets) can be added and cooked together 10 minutes before removing the pot from the heat.

Nutritional value of pork

Pork contains high-quality protein, dietary fiber, fat, cholesterol, thiamine, vitamin B2, niacin, vitamin C, vitamin E, vitamin A, carotene, potassium, phosphorus, calcium, sodium, selenium, magnesium, iron, zinc, and essential amino acids for the human body.

1. The proteins contained in pork are mainly high-molecular myosin and myoglobin, which are relatively stable soluble high-priced proteins, easy to digest and absorb, and have high nutritional content and edible value.

2. Pork is a high-energy, high-fat meat food. It is an important source of energy for human physiological activities. Lipids are important components of cell protoplasm and nervous tissue, and phospholipids can also promote cholesterol transport in the body. As far as health is concerned, fat has the function of maintaining the body's nutritional balance and anti-disease immunity.

3. Pork, like other animal meats, contains more essential trace elements such as calcium, magnesium, phosphorus, sodium, potassium, and chlorine. Among them, calcium and phosphorus are nutritional elements for bone growth. Iron is not only indispensable for the synthesis of hemoglobin, but also a component of more than a dozen of the most important enzymes (such as cytochrome C, cytochrome oxidase, etc.) for maintaining normal life activities of the human body; elements such as sodium and chlorine can replenish the salt consumed by the organism, and are also the raw materials for the production of gastric acid.

4. Pork contains a lot of B vitamins, especially vitamin B1. If the human body lacks vitamin B1, it will suffer from diseases such as beriberi, multiple neuritis, anorexia, vomiting, beriberi heart disease, myocardial edema and sulfa drug poisoning.