How to make homemade braised pork belly simple and delicious

Braised pork with skin is a dish that many people like to eat. The main ingredient is pork with skin. When making it, you must first blanch the pork in a pot of cold water until it is 80% cooked, then apply soy sauce on it and pour in cooking oil. Finally, put it in the pot and stew it until it is soft, then put it on a plate. This is also a relatively simple way to cook braised pork. Because the fat inside has been cooked out, it tastes fatty but not greasy and has a particularly rich flavor.

Main ingredients: pork belly with skin

Accessories: Hydrochloric acid cabbage

Seasoning/marinade: salt, shallots, ginger, soy sauce, vinegar, bean paste, sweet noodle sauce, rice wine, chicken essence.

1. Wash the pork belly, put it into a soup pot, add green onions, cooking wine, and ginger slices, cook over high heat for 30 minutes, remove and drain

2. Apply dark soy sauce on the skin of the meat, dry it and set aside; put salad oil in the pot, put the skin side of the meat into the pot when it is 70% hot, fry until the skin turns brown and small bubbles appear, then turn it over and continue frying until the meat turns golden; remove the meat from the oil, let it cool and set aside (you can put it in the refrigerator to make it easier to slice)

3. Cut the cooled pork belly into large slices, the thickness can be adjusted according to your preference; place the pork skin side down neatly in a clay bowl, and then cover with chopped mustard greens; mix soy sauce, cooking wine, salt, sugar, and ginger slices, and pour evenly on the mustard greens.

4. Steam the meat over high heat for 60 minutes

5. Put a plate on the meat bowl, turn it over, take the bowl away, and sprinkle with chopped green onions.