Braised pork belly

Method

1. 01

   Step 1

   Wash the pork belly thoroughly and set aside. Cut the scallions and ginger into large slices.

   

2. 02

   Step 2

   Cut the meat into large cubes, about 15 cm square (the size of a small date).

   

3. 03

   Step 3

   Put water in a pot, add sliced ​​scallions and ginger, and after the water boils, blanch the chopped meat briefly, then remove and drain.

   

4. 04

   Step 4

   Heat oil in a wok until it reaches 5 % of its maximum temperature, then add the meat and fry.

   

5. 05

   Step 5

   Fry the meat until the outer skin tightens, then remove and set aside.

   

6. 06

   Step 6

   Heat a little oil in a pot over low heat to caramelize the sugar; 100 grams of sugar for 2 pounds of meat.

   

7. 07

   Step 7

   Then add scallions, ginger, garlic, star anise, and a few red chilies and sauté until fragrant, then add hot water.

   

8. 08

   Step 8

   Add cooking wine, MSG, salt, 20 sugar, 20 chicken bouillon, and 2 spice packets. For a better color, you can also add a little tomato sauce.

   

9. 09

   Step 9

   Then simmer 30 minutes (you can also add some vinegar to make the meat tender).

   

10. 10

    Step 10

    After stewing, let it simmer for a while before serving.