How to make braised pork

Teriyaki pork belly is a delicacy mainly made from pork belly. Pork belly is the meat on the pork ribs, connected by a layer of fat and a layer of lean meat. It has the right taste of fat and lean, and it is too valuable. It is a good first choice for making braised pork or steamed meat. Teriyaki pork belly is simple to make. First, you need to prepare a piece of pork belly, add seasonings and stir-fry it.

Teriyaki Pork Belly

Material

Several thinly sliced ​​pork belly, half an onion, chopped green onion as desired, minced garlic as appropriate, carrot as desired, 1 teaspoon rice wine, 1 teaspoon light salt soy sauce or bonito sauce, 3 tablespoons bonito sauce, 2 tablespoons mirin

practice

Cut one thinly sliced ​​pork belly into three sections and add marinade.

1: Cut one thinly sliced ​​pork belly into three sections, add marinade and let sit for more than ten minutes. Pour the two seasonings together and set aside. Cut the onion against the grain, chop the garlic and scallion and set aside, and cut the carrot into thin strips.

Heat about two tablespoons of oil in a pan and fry the meat until it changes color slightly.

2: Heat about two tablespoons of oil in a pan and fry the meat slices until they change color slightly.

Add minced garlic to the pan and sauté until fragrant.

3: Add the minced garlic to the pan with oil and sauté until fragrant. Add carrots and onions and stir-fry until slightly soft. Add 3 tablespoons of water and continue cooking on low heat until the desired softness is reached. Add seasoning.

Turn to medium heat and bring the seasoning to a boil, then add the meat slices

4: Turn to medium heat and bring the seasoning to a boil, then add the meat slices and stir-fry.

When the meat slices absorb the soup and become flavorful, you can remove from the heat. onion

5: When the meat slices absorb the soup and become flavorful, you can remove from the heat. The chopped green onions can be mixed before serving or sprinkled directly on top.

Pork belly is the meat on the pork ribs. The structure of pork belly is composed of a layer of lean meat and a layer of fat. The fat melts easily when heated, and the lean meat will not be tough even after being cooked for a long time. It is the perfect choice for making braised pork or braised pork with sauce. The legendary top-quality pork belly has 10 layers. Choose high-quality pork belly. You can touch it with your hands and it should feel slightly sticky. There should be no blood on the meat, and the fat and lean meat should be distinctly red and white and bright in color. The best pork belly is near the tip of the pig's hind hip. The pork belly here has three distinct layers, with fat and lean meat of equal thickness. A whole piece of pork belly is about one inch thick.