[The Recipe for Fermented Red Braised Pork - Bright Red and Sparkling]
An angel's recipe that even beginners can perfect. Bright red, sparkling, and fragrant red braised pork. In the past, did you have to ask others to make it? After watching my video of this Rose Fermented Red Braised Pork, beginners can also make it with 100% success. Using just one main ingredient, the pork comes out rose-red, incredibly savory, and not greasy at all. This can truly be the key dish of your kitchen journey. Come take a look!
Ingredients
Steps
Prepare the ingredients. Here I used about 2 Jin of pork belly. Depending on the amount of meat, adjust your seasoning accordingly.
Cut the pork belly into cubes, scallions into sections or knots, and slice the ginger.
Blanch the pork belly in cold water. Skim off the foam and remove the pork once the foam disappears. Drain the water.
Over high heat, put the pork into a non-stick pan along with scallions, ginger, garlic, star anise, cinnamon, and bay leaves. Stir-fry; a lot of oil will be released.
When the pork develops a crispy outer layer, pour out and drain the oil.
Put it back into the pan over low heat. Add 2 chunks of red fermented bean curd and 6 spoons of its juice. Stir-fry until the color is even.
Pour in one bottle of beer and add enough water to cover the ingredients.
Add a few chunks of rock sugar into the pot.
Add 4 more spoons of red bean curd juice and mix well.
Bring to a boil over high heat, then simmer on low heat for 1 hour (you can transfer to an enamel pot or clay pot for simmering. Otherwise, continue using a frying pan).
Finally, you will get a beautifully crafted red braised pork. It smells amazing!