Braised Pork with Huadiao Wine
I love watching 'Back to Field' and have followed all four seasons. I especially enjoy the dishes cooked by Teacher Huang. After much hesitation, I finally decided to make this braised pork with Huadiao wine. This is my first time writing a recipe, so please forgive any shortcomings!!!
Ingredients
Steps
Wash the pork belly and cut it into large chunks.
Heat a non-stick pan and add the pork belly. No oil, no oil, no oil—important things must be said three times.
Stir-fry the pork belly until both sides turn golden brown. PS: I was afraid the meat was too fatty, so I cooked it longer.
Prepare to cook the pork. I bought this brand of Huadiao wine. Since it was my first time making this dish, I only got one bottle.
Add the Huadiao wine to the pot and bring to a boil. Then add light soy sauce, dark soy sauce, and rock sugar. After boiling, add the pork belly. I felt 500g of Huadiao wine was a bit too little, so I added some hot water. The exact amount depends on your situation. Bring to a boil over high heat, then simmer on low heat for about 1.5-2 hours. Finally, reduce the sauce over high heat.
Done! Time to eat. I like more sauce with my rice, so I didn’t reduce it too much.
So much oil was rendered out—now I feel like eating a few more pieces is no big deal. This oil is from the pork, so don’t throw it away! Store it in the fridge. Once cooled, it will solidify into white lard, which can be used for cooking or making rice dishes. Super fragrant!!!