Practice of Braised pork belly with Rock Sugar

Health benefits

Pork belly: nourishing blood

Rock sugar: invigorate the spleen

Soy sauce: promoting blood circulation and removing blood stasis

Ingredients and materials

1.5 pounds of pork belly

4 large scallions

5-6 garlic cloves

1/2 cup rock sugar

2/3 cup soy sauce

4 cups of rice wine

1 tablespoon peanut butter

Practice of Braised pork belly with Rock Sugar

1. Carefully clean the pork belly and remove the fine hairs, with the skin facing down. Add half a cup of soy sauce and marinate for 20 minutes

2. Add a small spoonful of oil, pour in 1/2 cup of rock sugar, stir fry slowly over low heat until the rock sugar melts into a caramel color, then pour in 2/3 cup of hot water and stir to make it "sugar colored"

Heat up 

3.2 tablespoons of oil, add marinated pork belly, pan fry with the skin facing down and then flip over. Fry over medium heat until each side is crispy and golden yellow in color

4. Take out the pork belly, rinse it quickly with cold water, and cut it into 1.5 cm wide slices

5. Take a stainless steel inner pot, spread 4 scallions on the bottom layer, and horizontally lay three layers of pork belly slices and minced garlic in sequence layer by layer

6. Pour in 4 cups of rice wine, 2/3 cups of soy sauce, 1 tablespoon of peanut butter, 2 pieces of rock sugar, and finally pour the sugar colored sauce over the top

7. Spread the sauce evenly over all the pork belly and simmer over medium heat for 5 minutes on the stove

(You can taste some braised sauce at this time. If you find it too salty, you can add rice wine for seasoning.)

8. Seal the whole pot of braised pork with tin foil, steam it in an electric rice cooker for 2 hours, add 1.5 cups of water to the outer pot each time, about 3 to 4 times

Tips

1. When stir frying sugar, be patient and slowly heat it over low heat. Do not over stir first to avoid causing the rock sugar to sand and crystallize When the rock sugar begins to melt and bubble slightly, stir slightly to make it even When the sugar color changes from golden yellow to light brownish red, quickly pour in hot water and stir

2. Mix the peanut powder in the sachet with white sugar in a 1:1 ratio and stir fry until cooked

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