How to make first-class Braised pork belly

"A bowl of Braised pork belly that can reach the soul is fat but not greasy. It melts when you eat it. You must learn to make it for your family!"

Food ingredient details

Main materials

Pork belly with five flowers

500 grams

Seasoning

Rock sugar

50 grams

Huadiao wine

1 bowl

Raw smoking

50 grams

Old smoking

20 grams

Octagon

2 capsules

Cinnamon bark

1 segment

Red yeast rice

10 grams

Scallions

1 piece

Scallion

appropriate amount

ginger

appropriate amount

Salty and sweet

taste

stew

workmanship

Hours

time consuming

ordinary

difficulty

Procedure of Yipin Braised pork belly

1.500g pork belly, 50g rock sugar, 300g flower carving wine, 50g light soy sauce, 20g dark soy sauce, 2 pieces of star anise, 1 small section of cinnamon (about 5cm), 10g red yeast rice, 1 handful of scallions, and an appropriate amount of scallions and ginger.

2.pieces of cinnamon, 1 small piece, 2 pieces of star anise, 2 pieces of fragrant leaves, and 10g of red yeast rice together in a bag for later use.

3.Wash and cut the pork belly into large pieces measuring five or six centimeters square with a knife. Use cotton rope or zongzi leaves to tie the skin of the pork belly upwards, and make a living knot at the end. Binding the pork belly is to prevent the fat and lean meat from spreading during prolonged stewing.

4. Put the bound pork belly into a pot of cold water, boil out impurities, and skim off any foam.

5.Take out the blanched pork belly and wash it with warm water to remove any residue attached to it.

6.Lay a layer of scallions and ginger slices on the bottom of the 6-6 clay pot, and place some scallions and ginger slices on the bottom to prevent the meat skin from sticking to the pot during prolonged stewing.

7. Place the pork belly pieces with the skin facing downwards in a clay pot, and add light soy sauce and dark soy sauce.

8.Add rock sugar, seasoning packets, and a bowl of Huadiao wine to match the ingredients.

9.If there is not enough Huadiao wine, add an appropriate amount of hot water to level with the pork belly.

10.Bring to a boil at 10 high heat, then turn to low heat and simmer for about 60 minutes.

11.Simmer for about 60 minutes at 11 o'clock, open the lid and flip the pork belly over. Close the lid and continue to simmer over low heat for about 1 hour.

12.until chopsticks can be easily inserted into the meat, pick out seasonings such as scallions and ginger, turn on high heat to collect the juice, turn off the heat, and complete. Until chopsticks can be easily inserted into the meat, the meat is tender and tender. Turn on high heat to collect the sauce, thicken the soup, and then turn off the heat to remove.

13. The color is rosy, sweet and soft, fat but not greasy, crispy but not broken, just right with rice~~

Tips

Low heat slow stew

Works from Gourmet World Sugar Core Kitchen

Kitchenware used: clay pot, boiling pot

Category: Hot dishes, home cooked dishes

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