Braised pork belly with Bamboo Shoots

"Braised pork belly in Brown Sauce is my specialty and my mother's favorite dish. It needs to be cooked every once in a while. With the blessing of various seasonings and temperatures, pork with five or three layers of color has become a favorite delicacy. It's red and bright, attractive and not greasy. If you put one piece in the mouth, you can't help but want to eat the second piece."

Food ingredient details

Main materials

Pork belly with five flowers

800 grams

bamboo shoot

300 grams

ginger

appropriate amount

Scallion

appropriate amount

Seasoning

Teriyaki sauce 

15 grams

Cooking wine

30 grams

Raw smoking

30 grams

Huangjiu

30 grams

Oyster sauce

30 grams

oil

8 grams

Rock sugar

30 grams

Xianxian

taste

burn

workmanship

Hours

time consuming

ordinary

difficulty

Procedure of Braised pork belly with Bamboo Shoots

1. Prepare various ingredients, and use high-quality pork with five or three layers to make it delicious when cooked.

2. Cut a piece of pork into small pieces and put it in cold water before cooking.

3. Add 30 grams of cooking wine, a piece of beaten ginger, and an onion (scallion), blanch in water and bring to a boil. Remove and clean, set aside for later use.

4. Cut bamboo shoots into rolling knife pieces and set aside. Take a large bowl and add 30g of butter, 20g of braised soy sauce, 20g of soy sauce, 30g of oyster sauce, 2g of salt, and 30g of yellow wine to make a sauce. Set aside.

5. Preheat the wok after cleaning, add a little cooking oil, add 30 grams of rock sugar, heat over medium high heat, and stir fry the rock sugar until it turns sugar colored. There are two points to note here. Firstly, the frying pan must be clean and free of water. Secondly, the amount of oil used should not be too large.

6. Melting rock sugar until it changes color is a very fast process. Pay attention to timing and add some water to the pot to cook until it turns sugar colored. The sugar color should not be too tender, as it will be very sweet and not colored, and it should not be too old, as the bitterness of aging will affect the taste of the dish. It looks bright red and smells strong caramel.

7. Put the blanched pork chunks and the cut bamboo shoots together in a cast iron pot, pour in the previously prepared seasoning juice and sugar.

8. Add water and let the meat pieces run out. Bring to a boil over high heat, cover with a lid, and then simmer over low heat for one hour.

9. Use a cast iron or enamel pot to cook vegetables, cover with low heat and simmer. The soup in the pot evaporates slowly, and there is still a lot of soup in the pot after the vegetables are cooked. Finally, open the pot and collect the juice. The steps for collecting the juice must not be missing, as receiving the soup into the thick dishes will make it better to eat.

10. Finally, put it on a plate and enjoy it while it's hot. Take a bowl of appropriate size, fold the cooked meat pieces and skin down neatly, then fold them into a deep plate to create a beautiful and delicious appearance.

11. Finished product drawings.

Tips

Today's Braised pork belly is very delicious without adding spices. You can also add a small amount of anise, cinnamon and parsley to enhance the aroma of the whole dish.

During the slow simmering process of pork belly over low heat, the fat is slowly forced out, and the meat chunks become smaller as a result. After the juice is collected, some oil can be seen in the pot, which can be scooped out with oil absorbent paper or a spoon to eat less oil.

A mouthful of pork belly is not suitable for long-term cooking, as boiling it for too long will melt the meat, leaving no taste or taste.

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