Materials
Steps for making braised pork ribs and braised pork belly
Blanch the pork ribs (pictured) or pork belly in cold water, skim off the foam, add cooking wine and cook for another 5 minutes. Remove and rinse twice with warm water, then drain and set aside.
To color the ribs or pork belly, heat a pan, add a small amount of oil and rock sugar, and stir-fry over medium-low heat until the rock sugar melts and turns slightly colored. Turn off the heat (note that if the sugar is cooked for too long, it will have a burnt taste). Add an appropriate amount of dark soy sauce and mix well. Put the ribs into the pan and stir-fry until they are all colored. Remove them from the pan. ⭐If you add chilled cooked meat in this step, you need to heat it over low heat while stirring to ensure even coloring.
Heat a small amount of oil in a wok, then add scallions, ginger, garlic, star anise, cinnamon, and bay leaves and stir-fry until fragrant.
Pour in the cooked ribs and stir-fry for a while, then add cooking wine, light soy sauce, red fermented bean curd, and fermented bean curd juice, and continue to stir-fry evenly.
Add boiling water to cover the ribs, bring to a boil and skim off the foam. Cover and simmer over low heat for 40 minutes to 1 hour (it may take 1.5 hours depending on the type of meat). Add salt to taste before the meat is tender and the sauce has reduced.
