What are the methods of making large pieces of pork belly with sauce

Have you ever heard of big chunks of pork belly in sauce? In fact, many people like these foods, and this food also has certain effects of strengthening the spleen and appetizing. However, we all know that if we want to enjoy the authentic taste, we must understand the use of some techniques and the ingredients used in production. If you are interested in these foods and want to make them yourself, you can refer to the methods described below.

1. How to cook braised pork belly: Main ingredients: 5000 grams of pork (fat and lean), 150 grams of salt, 250 grams of soy sauce, 10 grams of sugar color, 10 grams of green onion, 5 grams of ginger, 5 grams of pepper, 5 grams of star anise, 3 grams of amomum, 2 grams of nutmeg, 3 grams of cinnamon, 2 grams of grass fruit, 2 grams of licorice. 1. Cut the green onion into sections and the ginger into slices. 2. Cut the pork belly into cubes of about 500 grams, soak them in clean water for 3 hours, then blanch them in boiling water, remove them and scrape off the remaining hair and dirt. 3. Pour water into the pot and bring it to a boil. Put the meat in and cook over high heat. Skim off the foam after boiling. When the meat is 80% cooked, remove from the pot and serve the soup in a bowl. 4. Place an iron grate on the bottom of the pot, place the meat around the pot, leaving a hollow in the middle, pour in the original soup, add salt, soy sauce, onion, ginger and the meat seasoning bag (pepper, aniseed, amomum, cardamom, cinnamon, tsaoko, licorice), cook over low heat, when the soup is slightly sticky, add sugar color and cook; when the meat is cooked, use an iron hook to take it out and place it on a plate, wait until the skin is facing down, brush it with the soup, and it is finished after it solidifies.

2. Braised pork belly with strong sauce flavor 1. First, cut the pork belly into large pieces and put it into warm water at a temperature of 60 to 70 degrees so that the fat can be completely released. After the meat is put into the pot, add two large cloves of star anise and two or three slices of ginger. After the water boils, cook on medium heat for 15 minutes and then remove from the pot.

2. Next, use paper to absorb the moisture, use soy sauce to color the pork, dip the pork belly in the soy sauce, add a little oil, fry the pork belly, and put it in the oil pan with the skin facing down. This is to allow the pork belly to better fry out the fat.

3. The next step is to braise the pork belly. Put a sieve at the bottom of the pot, and make sure the meat is facing downwards when arranging it. Sauce out the fat, then add onion, ginger, peppercorns, aniseed, cinnamon, the remaining oil from frying the meat, and the soup from cooking the meat. For more professional special snack techniques, please see the original flavor and original soup. The soup is crude, and the meat is barely covered. Add more than half a bowl of cooking wine, a little half a bowl of soy sauce, a pinch of salt, bring to a boil over high heat, and cook over medium heat for one and a half hours. Add rock sugar for color after 45 minutes, and the color will be bright red. After one and a half hours, collect the juice and it's ready to be served.