Recreation of Teacher Huang's Yellow Wine Braised Pork
After watching the various dishes made by Teacher Huang in the show 'Back to Field', I found them not only appetizing but also incredibly heartwarming! Living in the south, braised pork is one of the most common dishes—it’s something I’ve been eating since childhood. However, Teacher Huang's recipe of using only yellow wine is quite unique. I decided to recreate it one weekend at home, and the resulting flavor was absolutely exceptional!
Ingredients
Steps
Cut the pork belly into appropriately sized pieces, blanch them in boiling water, then drain and set aside.
Place the pork belly flat in a non-stick pan and pan-fry over medium-low heat until both sides are golden brown and the oil is released.
Use chopsticks to quickly flip the pieces and continue frying.
While frying the meat, prepare a cast iron pot with slices of ginger and bay leaves. Pour in 600ml of homemade yellow wine and bring it to a boil on high heat. Set aside.
Once the pork belly is golden on both sides and the fat has been rendered out, it's ready.
Add 20ml of soy sauce for flavor and coloring.
Let it simmer for a while to release the soy sauce's aroma, then turn off the heat.
Transfer the pan-fried pork belly into the pre-boiled yellow wine, then bring it back to a boil over high heat.
After a second boil, add 20g of rock sugar to enhance the color of the dish. Keep it on high heat for 8 minutes, then switch to low heat and simmer for about 20 minutes (adjust cooking time and heat as needed based on the amount of meat).
Once the sauce reduces and thickens, and the color becomes rich and deep, the dish is ready. Don't worry about the wine flavor being too strong—it will have evaporated during the long simmering process. The meat is tender, flavorful, and perfect with rice for a second helping! Teacher Huang's version of braised pork is truly the best! P.S.: The pork skin is absolutely divine. It's the essence of the dish!