Soft and Tender, Non-Greasy, Aromatic Braised Pork Belly
When it comes to braised pork belly, this is a well-known and very common home-cooked dish that almost everyone can make. Regardless of how cooking methods differ between regions in the north and south, everyone loves braised pork belly that looks rich and glossy, and tastes tender, flavorful, and non-greasy! Just thinking about it makes my mouth water (￣￢￣*). Today, I used Hu Jihua Ancient Method Cold-Pressed Peanut Oil to make this braised pork belly. Good oil makes good dishes. Hu Jihua’s ancient method peanut oil, with its rich aroma and pure taste, is made from carefully selected plump red-skin peanuts from Shandong, roasted over a slow traditional fire. This technique inherits the culture of intangible heritage oil pressing, avoiding overprocessing. It’s pressed in limited quantities, only taking the first pressing to extract the essence. The golden-yellow, aromatic peanut oil smells just like the oil fragrance I remember from childhood oil mills. When used to cook braised pork belly, the dish becomes tender but not greasy, combining the aroma of meat with the peanut oil fragrance. The aroma fills the house as soon as you open the lid. Friends who know me are aware that I don’t blanch the pork or add salt when making braised pork belly. However, if you prefer, you can blanch the pork and season lightly with salt to taste. This braised pork belly doesn’t require caramelizing sugar or adding ingredients like red yeast rice powder or fermented bean curd. Simply use Maruzen soy sauce, a bit of dark soy sauce, cooking wine, rock sugar, and water to create a tempting, delicious dish. Try it out if you’re interested!
Ingredients
Steps
Prepare all the ingredients.
Clean and drain the pork belly with skin, then cut it into appropriately sized pieces.
Pour golden yellow and aromatic Hu Jihua Ancient Method Peanut Oil into the frying pan.
Add ginger slices, garlic cloves, star anise, cinnamon stick, bay leaves, and dried chilies (optional). Saute on low heat until fragrant. Add pork belly pieces and fry until the skin becomes semi-transparent and the lean meat is slightly crispy. Drizzle in cooking wine and stir-fry to remove the meat’s smell. (If the pork belly releases too much oil, you can spoon out some at this point to avoid making the dish overly greasy.)
Pour in Maruzen Soy Sauce, my favorite handcrafted brewed soy sauce from a century-old brand. This black bean-fermented soy sauce uses double fermentation technology, offering a rich, savory taste that’s perfect for cold dishes and cooked dishes alike.
Add dark soy sauce, oyster sauce, and sprinkle with rock sugar. Stir-fry evenly until the meat is coated in color. Add enough water to cover the meat, and then cover the pot.
Simmer for 40 minutes. Once the sauce becomes thick and the braised pork belly turns a glossy red color, filling the house with its aroma, turn off the heat.
Plate the dish, sprinkle with chopped scallions, and enjoy this delicious home-cooked meal with its rich, glossy sauce.
Come on, let’s dig in!
Open the gift box to find a bottle of Hu Jihua Ancient Method Peanut Oil, along with a uniquely shaped wooden vase. A matching glass tube is included for arranging your favorite flowers. There’s also a packet of morning glory seeds that you can plant and watch bloom into a beautiful display.