One Bottle of Braised Sauce for Braised Pork (Lee Kum Kee, when will you notice me?)
A few years ago, at the recommendation of my sister, I used Lee Kum Kee's Braised Sauce to make braised pork for the first time, and it turned out unexpectedly delicious. Compared to the traditional method with complex ingredients and steps, this isn't much inferior in taste. Plus, there's no need to prepare seasonings yourself, making it super convenient and perfect for kitchen novices who dread hassle. You can also add quail eggs, seaweed, potatoes, preserved mustard greens, and other ingredients. A common question is whether additional seasonings are needed. Based on my personal taste, I think not. However, some prefer sweeter flavors while others go for saltier ones, so you can taste the sauce during cooking and adjust as needed. 😄 If you want a more vibrant color, I previously tried Lin Yilun's 'FanYe' braised pork seasoning packet. Its color is vivid but tasted a bit sweet to me.
Ingredients
Steps
Cut the pork belly into chunks. If you cut larger chunks, it will take longer to cook. This time, I cut it into thumb-sized pieces. Slice the ginger.
Blanch the pork and drain it. You can rinse it to remove any scum.
Without adding oil, put the pork belly and ginger slices directly into a pan. Render out the fat until the pork's edges are golden, as shown in the picture. A friend mentioned that overcooking might make the pork dry, so please take note.
Add enough water and about 40-50ml of Braised Sauce according to your taste. If unsure, start with less sauce and cook for about half an hour. Taste the broth and decide whether to add more sauce.
Simmer until the sauce thickens and the pork is tender enough that a chopstick easily pierces through the fatty part. Otherwise, add more water and continue simmering.
Serve with two bowls of rice!