Hawthorn Braised pork belly

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Since the beginning of winter, meat has become a common dish on our table. Streaky pork has always been the best protagonist of some representative Chinese dishes, such as steamed pork with rice flour, Twice cooked pork, Dongpo Braised Pork, etc. In fact, except for China, Streaky pork is also very popular in some other countries. Every year, March 3 is the "Streaky Pork Festival" in South Korea, which shows how much South Koreans love it.

Although hawthorn is a fruit, it is not suitable for direct consumption, but after processing, the taste of hawthorn is excellent, and sour and sweet foods are always popular.

The other night when I went out for a walk, I saw fresh hawthorn, which was very attractive. I was going to make hawthorn cake when I bought it, but I had a headache when I thought about seed removal. 

Finally, I made Braised pork belly with hawthorn. This was actually the first time I made this dish with fresh hawthorn. The sour taste of hawthorn blocked the fatness of streaky meat very well, and the final result was good, sour and sweet, worth trying. "

Food ingredient details

Main materials

Pork belly with five flowers

400 grams

hawthorn

200 grams

Rock sugar

20 grams

Octagon

Two

Xiangye

3 pieces

Cinnamon bark

4 grams

ginger

8 grams

pepper

20 pieces

accessories

Old smoking

15 grams

Raw smoking

10 grams

Cooking wine

10 grams

salt

2 grams

Sour and sweet

taste

burn

workmanship

an hour

time consuming

ordinary

difficulty

Steps of Hawthorn Braised pork belly

1. Wash the pork belly and cut it into mahjong sized chunks.

2. The meat of this dish does not need to be blanched, but for better taste, you can soak the cut meat in clean water with a small amount of ginger, Sichuan pepper, and cooking wine for 1 hour.

3. Prepare the ingredients.

4. After washing the hawthorn, soak it in diluted salt water for 20 minutes.

5. There is no need to pour oil into the pot. Add pork belly and fry over low heat until the outer skin of the meat is golden brown. Stir fry to remove excess fat.

6. Add ingredients and stir fry until fragrant.

7. Pour in seasoning and stir fry evenly.

8. Pour in hot water, cover the meat, bring to a boil over high heat, and simmer slowly over low heat for 30-40 minutes.

9. Put in hawthorn, add a small amount of salt, and continue to simmer over low heat for 8-10 minutes. Bring to a boil over high heat and serve.

10. The other night when I went out for a walk, I saw fresh hawthorn, which was very attractive. I was going to make hawthorn cake when I bought it, but I had a headache when I thought about seed removal. Finally, I used hawthorn to make Braised pork belly in brown sauce. In fact, it was the first time I used fresh hawthorn to make this dish. The sour taste of hawthorn blocked the fatness of streaky meat very well, and the final effect was good, sour and sweet, which was worth trying.

11. Sour and sweet, worth trying.

Tips

Ingredients: 400g pork belly and 200g hawthorn

Ingredients: 20g rock sugar, 2 star anise leaves, 3 slices of cinnamon, 4g ginger, 8g Sichuan pepper, 20 pieces

Seasoning: 15 grams of dark soy sauce, 10 grams of light soy sauce, 10 grams of cooking wine, 10 grams of salt, 2 grams

1. When frying pork belly, it is easier to use a non stick pan.

2. Soaking washed hawthorn in diluted salt water is more conducive to sterilization.

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