Grandma Fresh Fruit's Braised pork belly in Brown Sauce

Health benefits

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Scallion: Promoting blood circulation

Pig skin: reduce swelling

Ingredients and materials

Pork belly with skin 600g

6 slices of ginger

1 small piece of scallion

1 small piece of pigskin

2 octagonal shapes

1 small piece of cinnamon

4 Fragrant Leaves

2 tablespoons soy sauce

1/2 tablespoon braised soy sauce

2 tablespoons cooking wine

3 tablespoons of dried hawthorn wine

7 rock candies

1/3 tablespoon white pepper powder

1 tablespoon of salt

Grandma Fresh Fruit's Braised pork belly in Brown Sauce

1. Roast the pork belly with fire to remove any remaining pig hair from the outer skin, then clean it with a steel wire ball and cut it into 1cm square pieces

2. Slice scallions and ginger, crush star anise, cinnamon, and fragrant leaves

3. Crush rock sugar for later use

4. Soak dry hawthorn wine 20 days in advance (use five hawthorn tablets and 50ml high Baijiu to brew)

5. Cut dried pigskin into small pieces (fresh pigskin is also acceptable)

6. Add star anise, cinnamon, and fragrant leaves to a clean pan and stir fry over low heat

7. Add pork belly and stir fry

8. Stir fry over low heat until oil comes out and the outer layer is slightly charred

9. Add 5 pieces of rock sugar and stir fry over low heat until the sugar sauce thickens and wraps around the meat chunks

10. Cook 2 tablespoons of cooking wine along the edge of the pot

11. Cook in 3 tablespoons of hawthorn wine (add dried hawthorn together)

12. Cook in 2 tablespoons of light soy sauce (delicious soy sauce)

13. Add one and a half fingers of boiled water to the minced meat

14. Add remaining rock sugar to enhance the rich flavor

15. Sprinkle white pepper powder to remove fishy smell and enhance fragrance

16. Add chopped scallions and ginger slices (can also be added after rock sugar)

17. Add 1/2 tablespoon braised soy sauce for color adjustment

18. Put in the pigskin, cover it with a lid, and simmer over low heat for 50 minutes

19. When simmering for about 30 minutes, open the lid and add 1 tablespoon of salt to season and stir well

20. Prepare fresh fruits and flowers for decoration. Today, I used grapefruit, pomegranate seeds, green beans, and small cherries

21.When the stewed meat is soft and tender, you can open the lid and heat it over high heat to collect the sauce

22. When the soup is thick and the color is bright red, turn off the heat

23. Place Braised pork belly on the plate and decorate with fresh fruits, flowers and plants

Tips

1. When stir frying meat, keep pressing with a spoon to release oil

2. Rock sugar can be adjusted according to one's own requirements for sweetness

3. Adding salt later will make the meat more crispy and tender

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