Beer-braised pork

Method

1. 01

   Step 1

   Prepare the ingredients.

   

2. 02

   Step 2

   Wash the pork belly and cut it into strips about 4 cm wide. Cut the scallions into long sections and the ginger into large slices.

   

3. 03

   Step 3

   Place the pork belly in a pot of cold water, add ginger slices and cooking wine, blanch for five minutes to remove any scum.

   

4. 04

   Step 4

   Remove the meat from the water, rinse it with warm water to remove any scum, and drain it. Then, use a toothpick to poke holes around the fat, making sure to poke deep and numerous holes.

   

5. 05

   Step 5

   In a separate pot, bring water to a boil and add the tied meat. Blanch the meat a second time to remove the deep fat from the fatty parts. Remove after about seven minutes.

   

6. 06

   Step 6

   Add 1 teaspoon of oil to a wok, then add the pork belly. Press the fat down with a spatula and cook over medium-low heat until the excess fat is rendered. Remove the pork belly when it's slightly golden brown and drain off the excess oil. (You should be able to render at least half a small bowl of oil.)

   

7. 07

   Step 7

   Add 5 grams of cooking oil to a wok, then add rock sugar. Turn the heat up slightly to melt the rock sugar, then reduce the heat to low and simmer until golden brown.

   

8. 08

   Step 8

   Add the pork belly and stir-fry until the meat is colored. Then add scallions, ginger, star anise, cinnamon, and bay leaves and stir-fry until fragrant. Add cooking wine to bring out the aroma. Add 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, and a little dark soy sauce to color the meat. Pour in 1 can of beer to cover the meat, add salt to taste, bring to a boil, then reduce heat and simmer for about 1 hour.

   

9. 09

   Step 9

   When the skin of the pork is easy to pierce with chopsticks, remove the scallions, ginger, star anise, cinnamon, and other spices. Turn up the heat to reduce the sauce and make the braised pork more glossy and reddish-brown.

   

10. 10

    Step 10

    Once the broth has thickened, add a little MSG, stir-fry evenly, turn off the heat, and serve.

    

11. 11

    Step 11

    It has a bright red color, is very fragrant, and is rich but not greasy.