Method and ingredients of braised pork belly

Nowadays, people's quality of life is getting higher and higher, so there are more pursuits in diet. Many people like to eat pork very much, but different preparation methods will present completely different tastes. For example, braised pork belly. The pork belly made by this preparation method will be more tender and taste more flavorful. However, when making it yourself, you must pay attention to using a variety of raw materials to make the taste not monotonous.

500g pork belly, star anise, bay leaves, cloves, cinnamon, pepper, tangerine peel, 1 old ginger, cooking wine, a little rock sugar, 4 dried chilies, dark soy sauce, salt, scallion segments, 100g Chinese cabbage

practice

1. Wash the pork belly and boil it with water to remove the blood. Then boil water again, put the meat in, and add spices, ginger, cooking wine, rock sugar, chili, green onion, dark soy sauce, and salt in turn.

2. Braising for 40 minutes, after turning off the fire, soak it in the brine for 15 minutes, take it out, cut it into slices and put it in a bowl, then scoop some brine into the bowl for a better taste. Add a few slices of blanched cabbage as garnish. Material

2 pounds of pork, 4 tablespoons of dark soy sauce, 5 tablespoons of cooking wine, 5-6 small crystal sugars, salt to taste, 2 star anises, 3-5 cloves, 3 bay leaves, 1 small piece of cinnamon, 1 small piece of ginger, a few dried chilies

practice

1. Wash the pork, put it in a container, add cooking wine, and then add enough water to cover the pork. Soak for half an hour to an hour to remove the blood; [1]

2. Bring water to a boil in a pot, put all the ingredients except salt and the meat in, bring to a boil over high heat, then turn to low heat and slowly stew for about half an hour, then add appropriate amount of salt and continue stewing until the meat is as soft and hard as you like. You can adjust the stewing time according to your preference.

3. Turn off the heat, take out the braised meat into a container, take out the spices in the marinade, pour the marinade into the container containing the braised meat, and soak the braised meat. Let cool, then store in the refrigerator. When you need to eat, take out an appropriate amount of braised meat and marinade and heat them up.

Tips

It’s hot now and the marinade will easily become sour, so don’t make too much at a time.

The rock sugar should be as big as the tip of your little finger; the cinnamon sticks should be about 5CM; and dried chilies can be added according to your preference.

Simple method

Ingredients: one pack of concentrated Liao sparerib marinade, 1-3 pounds of pork.

step

1. Wash the pork, blanch it in boiling water, remove from the water and drain for later use.

2. Put the marinade into the pot, bring to a boil over high heat, add the pork and cook for 40 minutes, then turn off the heat.

Let the pork soak in the braising liquid and take it out when you are ready to eat.

3. Reduce to low heat and cook until the pork is cooked through and tasty. Turn off the heat and wait for the beef and soup to cool down.

4. Take out the braised pork and cut it into slices. At this point, the delicious braised pork has been successfully made.

5. When the marinade is reused, this marinade can be added in appropriate amounts according to the amount of marinated food.

Kind tips:

The remaining marinade can be used for stir-frying, maocai, and as hotpot base. [2]

Food Features

It is fresh, delicious, tender and can be made all year round.

Note:

1. Pork belly is tender and can be eaten in many different ways. Meat that is too lean will not taste good when braised.

2. Pork belly can be braised directly, while other parts of the meat need to be cooked first and then braised.