Tips for making braised pork tender

There are many ways to cook braised pork, and the most important thing is to cook out the oil in the fat. However, during the process of roasting meat, some people roast the meat hard while others roast the meat soft. The softness or hardness of the braised meat will affect the taste of the braised pork, and will also destroy the protein and other nutrients it is rich in. There are certain tips for doing anything. Here are some tips and a simple method.

How to make braised pork - the secret to making crispy and non-greasy braised pork. Traditional braised pork is always the favorite of meat lovers. The soft, flavorful and non-greasy braised pork is always the most popular classic dish at the table. Learn to cook some classic and basic home-cooked dishes like braised pork, and you will find that the dishes on your family’s table suddenly become much richer.

Delicious braised pork requires three layers of fat and two layers of lean pork belly. Each layer of fat or lean meat is not too thick, so it tastes rich and not too greasy. However, there are some tricks to making a bowl of braised pork that is soft and flavorful, making people want to eat one piece after another without feeling sick of it. The prepared braised pork can be used as a dish directly, or you can add some vegetarian ingredients and cook it again, the flavors will be different.

operate:

1. The two most important points in making delicious braised pork are to fry the sugar color. Fried sugar color can give the meat a special aroma and accelerate the tenderness of the meat and the conversion of fat. You must not put too little sugar, and the heat must be just right. When you see that the number of golden sugar bubbles in the pot becomes smaller, you should pour the meat in immediately. Otherwise, what you get may not be bright red sugar but black charcoal. Insufficient heat will cause the syrup to clump on the meat and fail to form sugar color, which will affect the appearance of the dish and greatly reduce its taste.

2. Another key point is to make sure the meat is stir-fried thoroughly and try to remove as much oil as possible from the meat. This way, the meat will be crispy and fragrant on the outside and tender and not greasy on the inside.

3. It is best to use warm water to add water to prevent the pot from cooling down quickly and causing the sugar color on the meat to clump and harden.

4. If you use rice wine or Huadiao wine instead of warm water, the braised pork will have a strong wine aroma and taste particularly good. 5. If you cannot finish the braised pork in one go, you can put it in a sealed box and refrigerate or freeze it. When you want to eat, take it out, thaw it, and heat it up, or add other vegetables to cook and eat.