When to add rock sugar to braised pork

I believe that many people like to eat braised pork, mainly because it is fat but not greasy, and tastes very good, so it is loved by many people. However, if we want to make delicious braised pork, we still need to spend some time and energy. So when we make braised pork, we need to add rock sugar. When should we add rock sugar to make the taste best? This requires us to learn how to make braised pork.

When to add rock sugar to braised pork

Materials

Ingredients: 500g pork belly

Seasoning: 1 teaspoon salt, 1 tablespoon soy sauce, 20 grams of rock sugar, 5 grams of green onion, 5 grams of ginger, 1 teaspoon cooking wine, 60 ml vegetable oil, water as needed

1. Wash the pork belly and cut it into 3 cm square pieces. Cut the green onion and ginger into small pieces.

2. Put the cut meat into a pot of cold water, boil it over high heat for 2 minutes, then remove it from the water, rinse off the foam on the surface of the meat with warm water, and drain the water.

3. Heat the pan, pour in vegetable oil (about 60 ml), turn to medium heat, and add rock sugar.

4. Slowly stir-fry until the rock sugar melts and changes color to red, and the large bubbles in the oil turn into small bubbles. When the small bubbles are about to disappear, the sugar color is ready.

5. Add the blanched pork belly immediately and stir-fry quickly to coat the surface of the meat with sugar color; then, pour in cooking wine, soy sauce, scallion segments and ginger slices and stir-fry evenly, add appropriate amount of water to cover the pork belly, bring to a boil over high heat, then turn to low heat, cover and simmer for about 1 hour

6. After the meat has been stewed for about an hour, open the lid and add salt

7. Turn to high heat until all the juice is dried up and turn off the heat

Authentic method of braised pork with rock sugar

Ingredients

500g pork belly, 100g rock sugar, 1-1.5 tablespoons dark soy sauce, 1/2 cup cooking wine, 10g ginger, 1 scallion, 1 cinnamon stick, 2-3 star anise, a pinch of salt

1. Wash the pork belly, cut it into 2 cm square pieces, and slice the ginger.

2. Place the wok on medium heat and heat the oil. Add the pork belly and ginger and stir-fry, making sure all sides of the meat are covered so that the meat will not burn dry.

3. Stir-fry the dark soy sauce, then add cooking wine, green onion (knotted), rock sugar, cinnamon and star anise and mix well.

4. Transfer to a casserole (roasting meat in a casserole can keep the temperature even and constant. If you don’t have a casserole, it’s best to use a thicker pot) and add hot water to cover the meat.

5. Bring the water to a boil over high heat, remove the blood foam, add a little salt, cover the pot, and simmer over low heat for 45-60 minutes. (or until fat is tender)

6. If there is too much soup, remove the lid and turn the heat to medium to reduce the soup.