Prosperity Braised Pork with Abalone
It's that time of year again to plan delicious dishes for your New Year's reunion table~ For the vibrant Chinese New Year, you can also prepare classic festive dishes for your table! Today, we're teaching everyone how to make the rich and flavorful Prosperity Braised Pork with Abalone! Tender abalone paired with soft and non-greasy braised pork is a famous delicacy in Jiangnan. To make it just right, achieving the perfect color and seasoning is essential. At this point, some of you might feel this sophisticated dish is daunting to prepare, especially for beginners. No worries~ Today, we'll be using Knorr Osmanthus Braised Sauce, which makes it incredibly easy~ All you need to do is add a pack of Knorr Osmanthus Braised Sauce during the braising process. There's no need for additional soy sauce or salt. Just patiently wait while it cooks, and you'll effortlessly get richly flavored, tender Prosperity Braised Pork with Abalone. Once plated, sprinkle the included golden dried osmanthus on top for an aesthetically pleasing and tasty dish that's perfect for guests. It’s just as good as a dish from a fancy restaurant, and you can try it too!
Ingredients
Steps
Prepare all the ingredients, and make sure to use freshly killed abalone!
First, handle the ingredients. It's very easy today: simply cut the green onion into segments and slice the ginger. Then, mix 3 green onion segments and 3 ginger slices with cooking wine to marinate the pork belly. This helps to remove any unpleasant odor.
Next, blanch the pork belly in cold water. Bring it to a boil to release all impurities.
Take out the blanched pork belly, rinse it clean with fresh water, and drain it thoroughly for later use.
Heat some cooking oil in a pan. When the oil is hot, reduce to medium-low heat and add the green onion, ginger, garlic, and spices. Sauté until aromatic.
Add the drained pork belly and stir-fry over medium-low heat until the surface turns golden brown.
Lower the heat, and it's time to add our quick one-pack Knorr Osmanthus Braised Sauce~
The Osmanthus Braised Sauce comes with two packets: one is the sauce, and the other is dried osmanthus. First, pour the entire sauce packet into the pan.
Stir-fry quickly over low heat to mix evenly.
Then add hot water until it covers the ingredients. Bring to a boil over medium-high heat.
Once it boils, cover with a lid and simmer over medium heat for about 45 minutes until the pork is tender.
After simmering, add the prepared abalone (scored with decorative cuts) and continue cooking with the lid on for another 10 minutes.
Finally, uncover and boil over high heat to reduce the sauce until thick. Serve on a plate and sprinkle the dried osmanthus packet on top. Enjoy!