Red braised pork belly, how to make it fatty but not greasy and how to make it tasty? This is our most traditional braised pork, a Chinese specialty.

Why is Red braised pork belly tough?

1、The cooking time is too short or too long.
2、Too much heat when reducing the juice

What is Red braised pork belly?

Braised pork is a gourmet dish, the main ingredients are pork, auxiliary ingredients are soy sauce, peanut oil, cooking wine, sugar, green onion, ginger, star anise, cinnamon, etc., the taste is sweet.

What is Red braised pork belly made of?

Pork Panko, seasoned with soy sauce, sugar, ginger and scallions.

Should pork belly be cooked fast or slow?

Wash the pork belly into the pot, add a sufficient amount of water, boil and then turn to a small fire and cook slowly for about 2 hours, until the pork belly becomes soft and rotten can be.

Red braised pork belly

Red braised pork belly, how to make it fatty but not greasy and how to make it tasty? This is our most traditional braised pork, a Chinese specialty.

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Equipment

1 pot
1 induction cooker
1 Stir frying spoon

Ingredients

pork belly500g soy saucetwo spoons
Old soy saucea spoonful cooking winea spoonful
star anise cinnamonAppropriate amount ginger onion garlicAppropriate amount
crystal sugar2 pieces

Instructions

Cut the pork belly into pieces and rinse with cold water. The degree of fatness or thinness depends on your personal preference.
Blanch the washed meat: put it in a pot, add cold water, two slices of ginger, and a drop of cooking wine (I like to use white wine to remove the fishy smell) and cook over high heat for a while until the color changes. You don’t need to cook for too long. , the meat quality will become old.
Rinse the blanched meat with cold water and set aside
Prepare ginger slices, garlic, star anise, and cinnamon, set aside
Put two pieces of rock sugar into the oil pan, wait until it melts into caramel color over low heat (it is recommended to use low heat as it will burn easily, so it will melt slowly over low heat)
Put the pork belly into the oil pan and stir-fry slowly. It is recommended to stir-fry over low heat until it is slightly browned.
Add star anise, cinnamon, ginger and garlic and continue to stir-fry until fragrant.
Pour in two spoons of light soy sauce and one spoon of dark soy sauce, 2:1. At this time, I like to stir-fry over high heat and add a few drops of white wine (cooking wine is also acceptable)
I think pork belly, braised pork and other meats need to be fried more often to make the meat more fragrant.
Pour water to cover the meat, simmer on high heat for 30 minutes, then reduce to low heat and simmer for 20 minutes (note that the quality of the meat you buy depends on the quality of the meat. Some meats are old and need to be stewed for a longer time. You can also stew in a casserole, which is more fragrant. You can decide the time. (Just a moment)
Once the stew is done, taste it. You can add a little salt according to your personal taste. Just sprinkle some chopped green onion out of the pot.
Do you know how to cook the best food?