Braised Pork, Braised, Meat Sandwich, Cucumber Soup, Cold Noodles, Marinated Pork, ZuoWei Canteen Braised Pork

1. Braised Pork First, clean the pork belly using flour, then soak it in saline water for 10 minutes, take it out, and let it dry. Use kitchen paper to absorb any remaining water, as this can cause splattering when frying. Next, put the pork belly into a pan and stir-fry it to render the fat out. No need to add additional oil as the pork itself contains enough. Keep the pan dry, fry until the pork turns golden on all sides, and set aside. Make sure to control the heat and don't rush!

Pour a bottle of Chinese rice wine into the clay pot and bring it to a boil. Add the ginger slices, place the pork in, tie some scallions into a knot, then pour in premium soy sauce or light soy sauce. Add a piece of star anise. Do not add water. Simmer on low heat for an hour! After that, add some yellow rock sugar over medium-high heat to thicken the sauce. Be cautious with the heat.

Always use pork belly with skin. After simmering, the pork becomes tender and melts in your mouth. Serve the braised pork, pour the sauce on top, and enjoy the delicious flavor. This variant of braised pork is said to be the best. No water is added, and the rice wine completely eliminates any smell of pork. It's delicious! Give it a try! You can stir-fry some cabbage or potatoes using the leftover sauce for lunch. At night, use the remaining pork and mix with chili and cilantro to prepare a meat sandwich along with tomato potato soup! So convenient!

2. Marinated Pork Add pork, scallions, ginger, marinade bag, rice wine, oyster sauce, light soy sauce, dark soy sauce, white wine, rock sugar, salt, and water together to stew. To make the meat sandwich: Either make the buns by fermenting dough or buy ready-made buns. For the stuffing: Use lettuce, salted duck egg yolks, crushed peanuts, and fried eggs mixed with the pork stuffing. For a variation: Mix onions, green and red chili peppers, cumin, cilantro, minced pork, pork broth, and duck egg yolks. For the soup: Peel and slice old cucumbers, boil water, add pepper and salt to taste. Once boiling, add cucumber slices, tomatoes, whisked eggs, salt, sesame oil, and cilantro. Serve with dry tofu strips.

3. Grandma Liu's Braised Pork Wash pork belly with salted water and cut into chunks. Pan-fry on low heat to render out the fat. Place in a clay pot with ginger slices, scallion knots, star anise, bay leaves, rock sugar, half a bottle of rice wine, water, and bring to a boil. Add soy sauce and dark soy sauce for stewing. Add quail eggs once cooked and reduce to a sauce. Melt-in-your-mouth effect! Serve with garlic sautéed lettuce, steamed egg tofu, mushroom cucumber soup, or garlic vermicelli shrimp.

4. Grandma Liu's Meat Sandwich Cut pork belly into chunks, blanch with scallions, ginger, and rice wine to remove odor, then drain. Pan-fry to render out fat, add ginger slices, scallion segments, rice wine, light soy sauce, rock sugar, and hot water with a marinade pack to stew for 50 minutes. Once cooked, chop the pork with chili and cilantro, then stuff into steamed buns and add a bit of marinade sauce.

Cold Noodles Boil mung bean starch and water, then rinse with cold water. Mix shredded cucumber, carrot, bean sprouts, cilantro, and sesame paste with light soy sauce, mature vinegar, oyster sauce, and chili oil. Stir and serve with the noodles.

5. Marinated Pork with Specialized Sauce Cut pork belly into chunks and clean using flour. Blanch with scallion and ginger, remove foam, then pan-fry until golden on all sides. Place in a pot, pour fermented bean curd sauce, add ginger slices, sugar, and hot water just enough to submerge the pork. Simmer for 50 minutes, then boil down to thicken. Sprinkle with sesame seeds and scallion.

6. 10-Minute Meat Sandwich Slice pork belly, pan-fry to render fat, drain the fat, and cut pork belly into small chunks. Fry with green and red chili, scallion, barbecue seasoning, and cooked sesame seeds quickly. Ready to serve!

9. ZuoWei Canteen's Braised Pork Cut braised pork into large chunks. Use chili, potatoes, and diagonally cut scallions. Heat oil in a pan, stir-fry braised pork until golden, and set aside. Add more oil to the pan, then scallion, ginger, Sichuan peppercorns, star anise, and bay leaves. Stir-fry with a bit of Doubanjiang (fermented bean paste). Return the pork to the pan, add rice wine, braising sauce, salt, light soy sauce, and hot water. Stew for an hour. Remove aromatics at around 40 minutes. In the last 15 minutes, add potatoes and cook until done, then toss in scallions and chili before serving the dish. Doubanjiang and sautéed scallion are key to the flavor! Use the pork broth to stir-fry tofu.