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.
How to choose pork belly
1. Look at the appearance
Firstly, attention should be paid to its appearance.
The fresh pork belly has a light pink color, with shiny skin and oil and meat lines.
The texture is even and the meat-to-fat ratio is moderate.
2. Smell the odor
Good pork belly should have a light pork aroma and a nonirritating odor.
3. Test elasticity
Pork belly should be soft elastic, and easy to cut.
How to cut pork belly
1. Cut obliquely
First, freeze the pork belly for a while, and take it out when it feels firm to the touch.
At this time, it is much easier to cut diagonally with a knife (note that the meat should not be frozen too hard, otherwise it will not be easy to cut).
Because the meat of pork belly is relatively delicate and has few tendons, if you use a horizontal knife, it will become scattered after stir-frying.
The method of cutting it obliquely prevents it from breaking, and it won’t get stuck between your teeth when you eat it.
2. Cold cut
First, cut the pork belly into square squares, then put the pork belly in the pot and cook for 30 minutes.
Remove the pork belly and put it in cold water for 5 minutes.
After the pork belly has cooled, use a knife to cut it into thin slices along the stripes of the pork belly.
3. Cut into pieces
Wash the pork belly and put it in a plastic bag, put it in the refrigerator for 2 hours, take it out when the hardness is moderate, and cut it at a 45° angle.
Be careful not to cut off all the meat; then continue to turn it over and cut it at the same angle at 45°.
Nutritional value of pork belly
1. Improve anemia
Pork belly can provide high-quality protein and essential fatty acids, as well as heme and cysteine that promote iron absorption, which can improve iron deficiency anemia.
2. Promote development
Contains eight kinds of amino acids necessary for the human body, close to the ratio required by the human body, and can provide sufficient nutrients for growth and development.
3. Nourishing yin and nourishing kidneys
Pork belly has the functions of moistening the gastrointestinal tract and promoting fluid production, as well as nourishing kidney qi and relieving heat and toxins.
4. Supplement protein
Pork belly is rich in protein and is a good source of protein.
Protein is essential for maintaining muscle, cell repair, and body function.
Does braised pork belly need to be blanched?
Clean the pork belly, then put it into a pot and blanch it for 5 minutes.
You can add a little cooking wine when blanching.
When the pork belly changes color slightly and there is a lot of foam on the water surface, you can take it out and clean the surface with warm water.
Red braised pork belly Instructions
pork belly：500 g
soy sauce： two spoons
Old soy sauce： a spoonful
cooking wine： a spoonful
star anise cinnamon： Appropriate amount
ginger onion garlic： Appropriate amount
crystal sugar：2 pieces
Steps for Red Braised Pork Belly 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, and wait until it melts into a caramel color over low heat (it is recommended to use low heat as it will burn easily so that 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 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 must 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 taste.
Just sprinkle some chopped green onion out of the pot.
Do you know how to cook the best food?
Notes
The most important thing about pork belly is stewing.
I have compiled the tutorial for making this dish below. If necessary, you can click below to print it out. I wish you success.
Red braised pork belly
Equipment
- 1 pot
- 1 induction cooker
- 1 Stir frying spoon
Ingredients
- 500 g pork belly
- two spoons soy sauce
- a spoonful Old soy sauce
- a spoonful cooking wine
- Appropriate amount star anise cinnamon
- Appropriate amount ginger onion garlic
- 2 pieces crystal sugar
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, and wait until it melts into a caramel color over low heat (it is recommended to use low heat as it will burn easily so that 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 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 taste. Just sprinkle some chopped green onion out of the pot.
- Do you know how to cook the best food?
Notes