Super Detailed Homemade Braised Pork Recipe, Learn It or Find Me
Hi friends, it’s been a while since I last updated because I switched to a new phone in the meantime and forgot to reinstall this app. The recipes I updated back then are still being collected and followed by many friends. I feel the joy of sharing, so I plan to continue updating recipes. Today, I’ll teach you how to make rich yet not greasy braised pork. It’s super simple, come and learn it now~ Friendly Tip: Please boil a pot of water in advance and prepare the ingredients.
Ingredients
Steps
Place the purchased pork belly into a pot of cold water, add a few slices of ginger, some spring onion (use big spring onion if available), and a bit of cooking wine to remove the odor. Cook until the foam rises to the surface, then remove.
Wash the blanched pork belly under cold water and set aside.
Prepare a small bowl to mix the sauce. Pour in one tablespoon of cooking wine.
Pour in one tablespoon of dark soy sauce.
Pour in two tablespoons of light soy sauce.
Pour in a small amount of vinegar, which will make the meat more tender and elastic~
Add a bit of boiled water and mix evenly. Set aside.
Heat a pot and add a small amount of cooking oil.
Add the prepared rock sugar. I don’t like it too sweet, so I didn’t add much.
Stir-fry the rock sugar.
Stir until it turns reddish-brown, then pour in prepared boiled water.
Remember to use the lid as a shield to avoid oil splashing, which can hurt you.
Cover the lid and let it simmer for a moment.
When it starts bubbling like this, you can take it out.
The finished sugar water is ready to be set aside.
Cut the pork belly into your preferred size and set aside.
Prepare the ingredients. If you don’t like spicy, use less chili or skip it. Same for bay leaves.
Add a small amount of cooking oil to the pot.
Add the prepared ingredients and fry until fragrant.
Add the pork belly.
Once the pork belly is fragrant, add boiled water to cover the pork.
Pour in the prepared sauce.
Then pour in the prepared sugar water.
Cover the pot and braise on low heat for 40 minutes to an hour. You can do other things during this time.
As it cooks, the fat from the pork belly will gradually render out. Use a spoon to remove the excess oil; this way, the dish won’t feel too greasy when eaten.
Remove the ingredients before reducing the sauce.
Turn up the heat and cook until it bubbles like this.
Add sliced garlic for a more fragrant taste.
It's ready to serve! Original photo with no filters.