Lemongrass Braised Pork
Took the kids back to my hometown to visit the elderly, so I was responsible for cooking meals for the children. The hardest part every day was figuring out how to make the older one eat less fried or grilled meat and get the younger one to eat more meat. Today, I wanted to make braised pork, but when I got home, I realized I hadn’t bought any scallions. Luckily, there was lemongrass drying on the balcony that I had planned to grind into powder, which turned into today’s lemongrass braised pork! Hehehe, everyone, try to use fresh lemongrass when making this dish—it'll taste even better!
Ingredients
Steps
Chop the lemongrass (if fresh, just cut into sections).
Dice the onion into small pieces.
Slice the ginger and cut the pork belly into chunks. Blanch the pork belly in boiling water with some ginger slices and cooking wine to remove any gaminess and blood, then drain and set aside.
Heat the pan with cold oil, then add the diced onion, ginger slices, and chopped lemongrass. Stir-fry until fragrant.
Add the pork belly and stir-fry until the surface is slightly browned.
Add an appropriate amount of boiling water and bring to a boil over high heat.
After boiling, add an appropriate amount of light soy sauce, bring to a boil again, then reduce to low heat and simmer for 45 minutes. Remove the pork belly, strain the broth, and set aside.
Heat the pan with cold oil, add star anise, pork belly, rock sugar, and dark soy sauce. Stir-fry.
Finally, reduce the sauce, add salt to taste, and your melt-in-your-mouth braised pork is ready!