braised pork belly is a very down-home dish, very famous in China, and we’re going to learn about it today.
Q&A on braised pork belly
What is braised pork belly
Braised pork belly is a delicacy.
The main ingredients are pork belly, and the auxiliary ingredients include soy sauce, peanut oil, cooking wine, sugar, green onions, ginger slices, star anise, cinnamon, etc.
The taste is sweet.
Braised pork belly can be found in northern China and the Yangtze River area.
How to choose pork belly
There is a layer of pork skin, a layer of fat meat, a layer of lean meat, another layer of fat meat, and another layer of lean meat.
Only the fat and lean meat can be called the best pork belly.
Does braised pork belly need to be blanched?
Blanching can remove the blood from the pork belly, so the braised pork will not be so greasy.
When blanching, adding ginger and cooking wine can also remove the fishy smell.
braised pork belly Ingredients
pork belly：250 g
crystal sugar： Appropriate amount
cooking wine：2 scoops
ginger slices：5 pieces
leaves：1 Geranium
cinnamon：1
Sichuan peppercorn： Appropriate amount
soy sauce：2 scoops
Old soy sauce：1 spoon
Salt, MSG, sugar： Appropriate amount
chopped green onion(optional)：Appropriate amount
A tutorial on making braised pork belly
Cut the pork belly into pieces, add cooking wine and 2 slices of ginger to a pot under cold water, and bring to a boil. Remove and rinse with warm water to remove any foam.
Heat a pan with a little oil, pour in an appropriate amount of rock sugar, and melt over low heat (the color of the sugar is fried here, so keep stirring)
After the sugar melts, add the reserved pork belly and stir-fry until evenly colored (keep the heat low here)
When the edges of the meat are slightly brown, add ginger slices, cinnamon bark, peppercorns, star anise, and bay leaves (if you want it to be slightly spicy, add some dried chili peppers), turn up the heat and stir-fry until fragrant.
After the meat is fragrant, add cold water to cover the meat.
Add dark soy sauce, light soy sauce, salt, sugar, and cooking wine. Bring to a boil over high heat, then reduce to low heat and simmer for an hour to collect the juice. (Since everyone’s pot and gas firepower are different, you should flip the pot lid frequently during this period to see how the juice is absorbed)
Collect the juice and serve on a plate. Sprinkle some chopped green onion to enhance the appearance (optional)
Notes
1. Use rock sugar when frying the sugar color. Do not use white sugar instead. White sugar will stick to the pan.
2. During the whole process, except for high heat when the ingredients are fragrant, use low heat to stir-fry and simmer at other times.
3. When adding water and seasoning at the end, you can add or subtract appropriately according to your taste.
braised pork belly
Equipment
- 1 induction cooker
- 1 pot
- 1 Stir frying spoon
Ingredients
- 250 g pork belly
- Appropriate amount crystal sugar
- 2 scoops cooking wine
- 5 pieces ginger slices
- 1 Geranium leaves
- 1 cinnamon
- Appropriate amount Sichuan peppercorn
- 2 scoops soy sauce
- 1 spoon Old soy sauce
- Appropriate amount Salt, MSG, sugar
- Appropriate amount chopped green onion（optional）
Instructions
- Cut the pork belly into pieces, add cooking wine and 2 slices of ginger to a pot under cold water, and bring to a boil. Remove and rinse with warm water to remove any foam.
- Heat a pan with a little oil, pour in an appropriate amount of rock sugar, and melt over low heat (the color of the sugar is fried here, so keep stirring)
- After the sugar melts, add the reserved pork belly and stir-fry until evenly colored (keep the heat low here)
- When the edges of the meat are slightly brown, add ginger slices, cinnamon bark, peppercorns, star anise, and bay leaves (if you want it to be slightly spicy, add some dried chili peppers), turn up the heat and stir-fry until fragrant.
- After the meat is fragrant, add cold water to cover the meat. Add dark soy sauce, light soy sauce, salt, sugar, and cooking wine. Bring to a boil over high heat, then reduce to low heat and simmer for an hour to collect the juice. (Since everyone’s pot and gas firepower are different, you should flip the pot lid frequently during this period to see how the juice is absorbed)
- Collect the juice and serve on a plate. Sprinkle some chopped green onion to enhance the appearance (optional)