Osmanthus Braised Pork
When it comes to braised pork, everyone must be very familiar with it. The streaky pork with alternating layers of fat and lean meat is stewed with various spices until it turns amber in color. The skin is smooth, tender, and soft, while the lean meat is crispy and chewy. With a gentle suck, the layer of fat in the middle, which has already lost its oiliness, instantly melts on the tip of the tongue, offering a rich yet non-greasy sensation—simply delightful! This time, I tried using Knorr Osmanthus Braised Sauce to make this dish, and it was incredibly convenient and quick! Made from high-quality ingredients, the moment you open the package, you can smell the rich aroma of osmanthus. The sauce is smooth, thick, and wonderfully sweet. Just pour it in, wait patiently for 60 minutes, and the bright-colored, melt-in-your-mouth braised pork will emerge, fragrant with golden osmanthus! Don’t think it’s only good for braised pork—dishes like braised chicken wings, braised pork chops, and more are all within easy reach. This handy packet saves time and effort, instantly turning kitchen novices into private chefs!
Ingredients
Steps
Prepare the ingredients: cut the scallions into sections, and slice the ginger and garlic.
Wash the pork belly and cut it into evenly sized pieces. Place in a pot of cold water, add cooking wine, blanch to remove blood, then rinse and set aside.
Heat the pan, add cooking oil, then stir-fry the scallions, ginger, and garlic until fragrant. Add the pork belly and stir-fry until the oil is released and the surface turns slightly golden.
Add the osmanthus braised sauce and stir-fry evenly. Pour in about 600g of boiling water, bring to a boil over high heat, then reduce to low heat, cover, and simmer for 1 hour.
Finally, reduce the sauce over high heat. Before serving, sprinkle with the dried osmanthus included in the sauce packet for garnish and extra fragrance.