Kwai Braised pork belly in Brown Sauce

Health benefits

Pork belly: Moisturizing and drying

Ingredients and materials

Pork belly 700g

150g cooking wine

Raw soy sauce 50g

50g yellow rock sugar

Ginger 50g

Scallion about 50g

2g green Sichuan pepper

3 Fragrant Leaves

Kwai Braised pork belly in Brown Sauce

1. Main ingredients: Wash and cut pork belly into 4-5 cm pieces, slice ginger, cut 1 scallion leaf into scallions, wash and cut the remaining scallions into 2 sections for later use.

2. Add 2 small scallions, 3 slices of ginger, 1 tablespoon of cooking wine, and plenty of water to the pork belly.

3. The fire is boiling.

4. Clean the surface foam with warm water.

5. Put it directly into a non stick pan and fry over medium heat until each side is slightly golden brown. (No need to add oil, it takes a bit longer, you need to be patient)

6. Prepare a cast iron pot or clay pot, and spread green Sichuan peppercorns, scallions, and ginger slices on the bottom of the pot.

7. Put in the fried pork belly (use chopsticks to pick it up, leave the oil for a while to stir fry sugar).

8. Add fragrant leaves and all the remaining cooking wine.

9. Put rock sugar directly into the pan with leftover oil from frying pork belly.

10. Stir fry until fully dissolved and bubbles appear, and the color turns amber. Add a bowl of warm water.

11. Pour into a cast iron pot or clay pot.

12. Add enough warm water (over the meat chunks) and simmer over high heat to low heat for 1 hour. (You don't need to flip it over halfway, but pay attention to the amount of water. If there is less water, you can add some boiling water)

13.1 hours, remove and discard ginger, scallions, Sichuan peppercorns, fragrant leaves, etc.

14. Pour in soy sauce and continue cooking for 20-30 minutes.

15. After cooking the meat to the desired level of softness, turn on high heat and slightly reduce the sauce (do not remove it too dry).

16. Plate and sprinkle with scallions for decoration. Fat but not greasy, melt in the mouth!

Tips

1. Pork belly should be selected with alternating fat and lean. 2. Don't fry the sugar color too hot, it will become bitter. If you can't hold it well, it will be tender and not old. Just ice it and saccharify it. 3. During the cooking process, there is no need to turn it over, but be sure to pay attention to the amount of water. If the amount of water is not enough, please add boiling water.

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