Grandma's Braised Pork - Home Flavor Quick and Simple Version
Braised pork is truly a household dish that every family can make. It’s delicious, simple, and suitable for all ages. However, you’ll notice that even with similar ingredients, different families can produce different flavors. Shanghai’s braised pork is rich, savory, and sweet. Hunan’s braised pork is boldly spicy and flavorful. Northern braised pork has a unique taste resembling fermented bean curd. This recipe for braised pork should taste like home.
Ingredients
Steps
After cleaning the pork belly, cut it into pieces and blanch it in boiling water.
Drain the water completely, place the pork into a pan with oil, stir-fry until it releases oil, then remove it from the pan. If the pork isn't completely dry, make sure to wipe it dry with kitchen paper to prevent oil splattering.
Caramelize sugar: Add sugar to the pan and cook on low heat. Be patient; caramelizing sugar is very easy to burn.
When bubbles and color change appear, turn off the heat.
Add the previously cooked pork pieces and seasonings into the pan. Once it boils, simmer for 1.5 hours, and finish by reducing the sauce over high heat. Tips: You can adjust the cooking time based on personal preference. In my home, we usually transfer it to a pressure cooker for another half hour before eating.
The melt-in-your-mouth Grandma’s Braised Pork is ready. The oil from the fatty meat has been fully rendered, so it doesn’t feel greasy at all.