Practice of Braised pork belly in Soda Sauce

This private dish, although simple, is deeply loved by my husband and praised by friends who have tasted it~~

The first time to make soda Braised pork belly with brown sauce was inspired by Coke chicken wings. I thought that since I could cook chicken wings with Coke, it would be good to use it to make Braised pork belly with brown sauce. But it happened that there was no coke at home, so I used other soda instead. As a result, the braised pork with brown sauce was bright red and tasted very good.

Originally, baking soda in soda can make meat softer and more tender, and the sugar inside can also be boiled to create a perfect caramel color, eliminating the need to boil with rock sugar, saving time and effort, which can be said to kill two birds with one stone. Soda can also be chosen with various flavors such as lemon, apple, fresh orange, etc. When eating meat, you can also chew the light fruit aroma, which is delicious and not greasy~~

Food ingredient details

Main materials

Pork belly with five flowers

appropriate amount

Canned soda

appropriate amount

accessories

ginger

appropriate amount

garlic

appropriate amount

Dried chili peppers

appropriate amount

batching

Raw smoking

appropriate amount

Old smoking

appropriate amount

Cooking wine

appropriate amount

Xianxian

taste

stew

workmanship

an hour

time consuming

simple

difficulty

Steps of Steamed Braised pork belly with Soy Sauce

1. Main materials ready

2. Wash the pork belly and cut it into pieces of mahjong

3. Slice ginger and garlic, rinse dry chili thoroughly

4. Put the cut pork belly in the pan without oil and stir fry it

5. Stir fry until some oil is added, then add ginger slices and continue to stir fry

6. Stir fry until the pork belly is slightly burnt yellow and the oil is almost completely removed. Then add garlic and dried chili peppers and stir fry until fragrant

7. Then pour in light soy sauce, dark soy sauce, and cooking wine, stir fry until colored

8. Pour in soda, preferably over the meat, one can is just right

9. Bring to a boil over high heat, simmer over low heat for about 40 minutes, and simmer for a little longer

10. Finally, collect the juice over high heat

Tips

If you like a rich flavor, you can add some star anise, cinnamon, fragrant leaves, etc

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/573.html