Braised Pork
I really love the kitchen and cooking, but unfortunately, my culinary skills are not great. I especially love braised pork, but every time I make it, it's not ideal. Today, I 'borrowed' a recipe from somewhere else, and after making it, it turned out really delicious. Thumbs up! đź‘Ť
Ingredients
Steps
Cut the pork belly into large chunks and blanch in cold water. Add some cooking wine.
Once the blood is removed, skim off the foam, take it out, and rinse with cold water.
Boil a few quail eggs (or chicken eggs, depending on preference).
Peel the boiled quail eggs. Prepare the ingredients and mix the sauce directly in a bowl.
Heat a non-stick pan without oil and stir-fry the pork belly.
Fry until the oil comes out, which will make it less greasy. The surface should be slightly browned.
I don't have a stew pot, so I used a rice cooker. Pour the pork belly and oil into the rice cooker, add boiling water to cover the pork, and pour in the sauce and all the ingredients. Cover and press the soup button for 1 hour.
After an hour, transfer the pork belly to a pot and simmer over high heat to reduce the sauce.
When it's almost done, remember to stir and remove the scallion segments, star anise, and ginger slices. You can keep them if you like, but I always throw them away, haha.
It's ready! Sprinkle with sesame seeds and scallions. It's so fragrant—fatty but not greasy. This is the most successful attempt I've made.
Here's my lunch. I'm on a diet recently, so I didn't dare eat too much braised pork. My husband ate two full bowls of rice, haha. I feel accomplished.