BestFoodBookA world of good food.
EN⌄
English ✓日本語DeutschFrançaisEspañolItalianoNederlandsРусскийPortuguêsPolski한국어ไทยTürkçe简体中文
Share a recipe
Machine translationView original ↗
China • Meat

Grandma's Braised Pork with Fresh Fruit

Grandma's Braised Pork Belly with Fresh Fruit: 23 Recipe (with Pictures). First, sear the pork belly over a flame to remove any remaining pig hair. Then, scrub it clean with a steel wool pad and cut it into 1 cubes.

Savory
Prep—
Cook—
Servings—
Grandma's Braised Pork with Fresh Fruit
Step photograph from the user-provided xiangha.csv; the original author was not supplied.

Method

  1. 01

    Step 1

    To remove any remaining pig hair, sear the pork belly over a fire to remove the outer skin, scrub it clean with a steel wool pad, and cut it into 1 cm cubes.

    Step 1
  2. 02

    Step 2

    Slice the scallions and ginger, and break the star anise, cinnamon, and bay leaves into pieces.

    Step 2
  3. 03

    Step 3

    Crush the rock sugar and set aside.

    Step 3
  4. 04

    Step 4

    Prepare the hawthorn wine 20 days in advance (using five hawthorn slices and 50 ml of high-proof liquor).

    Step 4
  5. 05

    Step 5

    Cut the dried pork skin into small pieces (fresh pork skin can also be used).

    Step 5
  6. 06

    Step 6

    In a clean pot, sauté star anise, cinnamon, and bay leaves over low heat.

    Step 6
  7. 07

    Step 7

    Add the pork belly and stir-fry.

    Step 7
  8. 08

    Step 8

    Continue to stir-fry over low heat until the oil is released and the outer skin is slightly charred.

    Step 8
  9. 09

    Step 9

    Add 5 rock sugar pieces and stir-fry over low heat until the sugar syrup thickens and coats the meat pieces.

    Step 9
  10. 10

    Step 10

    Pour 2 tablespoons of cooking wine along the edge of the wok

    Step 10
  11. 11

    Step 11

    Add 3 tablespoons of hawthorn wine (add the dried hawthorn along with the ingredients).

    Step 11
  12. 12

    Step 12

    Add 2 tablespoons of light soy sauce (superior flavorful soy sauce).

    Step 12
  13. 13

    Step 13

    Add boiling water until it covers the meat pieces by one and a half finger widths.

    Step 13
  14. 14

    Step 14

    Add the remaining rock sugar to enhance the rich flavor.

    Step 14
  15. 15

    Step 15

    Sprinkle with white pepper powder to remove fishy smell and enhance aroma

    Step 15
  16. 16

    Step 16

    Add the sliced ​​scallions and ginger (you can also add them after the rock sugar).

    Step 16
  17. 17

    Step 17

    Add 1/2 tablespoon of dark soy sauce for color.

    Step 17
  18. 18

    Step 18

    Add pork skin, cover, and simmer over low heat for 50 minutes.

    Step 18
  19. 19

    Step 19

    After simmering for about 30 minutes, open the lid, add 1 tablespoon of salt to taste, and stir well.

    Step 19
  20. 20

    Step 20

    I prepared fresh fruits and flowers for garnish; today I used (pomelo, pomegranate seeds, green peas, and small cherries).

    Step 20
  21. 21

    Step 21

    Once the meat is tender, remove the lid and reduce the sauce over high heat.

    Step 21
  22. 22

    Step 22

    Turn off the heat when the broth has thickened and turned a bright red color.

    Step 22
  23. 23

    Step 23

    Arrange the braised pork on a plate and garnish with fresh fruit and herbs.

    Step 23

Nutrition

Nutrition has not been calculated for this recipe.

Source: User-provided xiangha.csv