How to make braised pork with octopus

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you the method of cooking braised octopus pork.

1. Wash the octopus, rub a little salt on the surface, scrub off the mucus and the suckers on the octopus's feet, and cut into half-finger-long pieces.

2. Add a little cooking wine or white wine to boiling water, blanch the octopus and set aside

3. Cut the pork belly into pieces of the same size as the blanched octopus meat, cut the ginger into large slices, and cut the green onions and fresh red peppers into large sections.

4. Heat the pan, add two tablespoons of oil, add ginger slices and chili segments and fry until fragrant

5. Put the pork belly into the pot and fry over high heat until the surface turns white.

6. Then add scallion, star anise, cloves and sugar and start frying sugar color

7. After coloring, add pepper, two kinds of soy sauce, oyster sauce and two tablespoons of wine (cooking wine or white wine) and stir-fry evenly.

8. When the color turns bright red and the sauce begins to thicken, pour the prepared boiling water into the pot and bring to a boil over high heat.

9. After the water boils, skim off the foam, turn to low heat, cover the pot and simmer for 15-20 minutes

10. After 15-20 minutes, put the octopus meat into the pot, bring to a boil over high heat, then turn to low heat, cover the pot and simmer for 40 minutes.

11. Don’t be afraid of taking a long time, as this will force the fat out of the pork and the octopus meat will change from being crispy to soft and tender.

12. Let the soup thicken and dry. At this point, the pork belly has melted in your mouth and the octopus meat has also become soft. Be careful not to add salt or other seasonings.

13. Before serving, you can add a little bit of oil to the pot to make it brighter. I used homemade scallion oil (chopped scallions + onions + ginger + garlic are slowly poured with hot oil, and after cooling, it becomes very delicious scallion oil)

Today I’m going to introduce to you the braised octopus pork that I’ve collected for many years. I hope it will be welcomed and liked by you. If you are interested, please follow my method to try it.